Mediterranean Pasta Salad with Olives and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Mary deMuth of Rowlett, Texas, writes: Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties. This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad. Ingredients:
1/4 cup extra-virgin olive oil |
2 tablespoons tomato paste |
2 tablespoons balsamic vinegar |
2 garlic cloves, minced |
3 cups diced seeded plum tomatoes |
2 cups chopped fresh fennel (about 1 medium bulb) |
1 cup chopped fresh basil |
6 green onions, chopped |
1/2 cup chopped pitted kalamata olives |
1/4 cup drained capers |
16 ounces penne pasta |
Directions:
1. Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
2. Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
3. Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.
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