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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 9 |
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This recipe was found in Sunset magazine. It's very lean and fresh-tasting. It's hard to find seasoned rice vinegar where I live, so I've substituted 4 tbs white wine vinegar mixed with 1 tsp sugar and 1/2 tsp salt. It's not the same flavor, but it still tastes good. If it is made ahead, the pasta may need a couple tablespoons to moisten it before mixing it with the rest of the ingredients. Ingredients:
1 lb dried radiatore (any spiral shaped pasta) or 1 lb rotini pasta (any spiral shaped pasta) |
6 tablespoons seasoned rice vinegar |
1/4 cup chicken broth |
2 lbs roma tomatoes, cored and chopped |
3 tablespoons prepared capers, drained |
3/4 lb cooked turkey breast or 3/4 lb smoked turkey breast, cut in strips |
1/4 cup minced fresh basil |
salt, to taste |
Directions:
1. Cook pasta in 3-4 quarts boiling water until tender to bite, 12-15 minutes. Drain. Cover with cold water and drain again. Repeat until pasta is cool. Drain well and mix with the vinegar and 1/4 cup broth.
2. In a separate bowl, mix tomatoes with capers. If making up to a day ahead, store pasta and tomato mixtures separately in the refrigerator.
3. Place pasta in a large platter or bowl. Mix in the rest of the ingredients, adding salt to taste.
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