Pasta Nicoise

Recipe Ingredients

8 oz	227g	Small pasta shells
4 oz	113g	Tomatoes - quartered (large)
1		Red bell pepper - sliced
4 oz	113g	Green beans - steamed
8		Black olives
1 teaspoon	5ml	Capers
4 tablespoons	60ml	Olive oil
2 tablespoons	30ml	White vinegar
2		Garlic cloves - chopped
		Salt and pepper

Recipe Instructions

Cook the pasta in boiling, slightly salted water until al dente, 10 to 12 minutes.

Drain well and rinse under cold water. Set aside.

In a large bowl, mix together the pasta, bell pepper, tomatoes, beans; add the olives and capers.

Mix the oil, vinegar, garlic, salt and pepper and pour over the pasta.

Toss well just before serving.

Recipe by Mark Satterly

Source:
COOKING MONDAY TO FRIDAY SHOW#MF6638

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