| Sicilian Pasta Salad | ||||
½ pound Penne or Farfalle pasta ½ cup Spicy Green Olives 1 cup diced fresh tomatoes ½ jar Seasoned Peppers in Oil, diced (reserve some oil for dressing) 1 jar Farmer's Artichoke Hearts, drained coarsely chopped ½ jar Farmer's Eggplant, drained 2/3 cup Extra Virgin Olive Oil 1/3 cup Balsamic Vinegar 1 teaspoon each dried basil and oregano or other favorite herbs Sea Salt and ground pepper to taste Cook pasta for 2 minutes less than directed on the package so that it will not get mushy sitting in dressing; rinse immediately under cold running water. Add remaining ingredients, plus salt and pepper to taste; mix well. Chill until serving. Stir again before serving. Other additions: chunked tuna, grated Parmesan, Asiago or Romano cheese, crumbled feta cheese, cooked salad shrimp, slivered sun-dried tomatoes, broccoli florets or other favorite vegetables, cooked bacon or slivered proscuitto, roasted red peppers |
||||
|
||||
|
|
