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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
6 or 7 sun-dried tomatoes, not packed in oil |
8 oz. medium-size shell or elbow macaroni |
1/2 teaspoon salt |
1/4 cup olive oil |
1 medium green bell pepper, seeded |
1 medium red onion |
1/2 cup fresh parsley |
3 or 4 fresh basil leaves, or 1/2 teaspoon dried basil |
1/3 cup balsamic vinegar |
fresh-ground black pepper |
Directions:
1. Cover the tomatoes with water in a small pot, and heat just to boiling.
2. Turn off the heat, cover and let sit a couple of minutes.
3. Drain the tomatoes, cut into half-inch pieces, and set aside on paper towels.
4. Bring a large pot of water to a full boil and add salt.
5. Cook the macaroni al dente.
6. Drain it in a colander, and rinse under lukewarm water until no longer steaming but still warm.
7. Drain again thoroughly.
8. Combine the pasta in a bowl with tomatoes and olive oil.
9. Cover and refrigerate at least half an hour.
10. Finely mince the onion, green pepper, parsley and fresh basil. (I use the steel blade in my food processor.)
11. When the pasta is ready, combine it with all the other ingredients, and chill at least several hours before serving.
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