Pasta Salad With Green Olivada |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Olivada is an Italian Green olive spread, it adds zesty flavor and color to this dish. Recipe by Rick Rodgers, I found this delightful salad at Bon Appetit. The sauce can be made and kept in the refrigerator for 3 days. Ingredients:
1 garlic clove |
2 cups green olives (coarsely chopped) |
3 tablespoons capers (drained) |
1 tablespoon red wine vinegar |
1 teaspoon anchovy paste |
1 tablespoon dijon mustard |
1/4 teaspoon red pepper (dried-crushed) |
1/2 cup extra virgin olive oil |
1 lb fusilli (rotelle or gemelli pasta) |
2 pints cherry tomatoes (halved) |
1 (8 ounce) package fresh mozzarella balls (in water, cherry sized pieces) |
2 tablespoons oregano (fresh-chopped) |
parmigiano |
Directions:
1. With machine running, add garlic clove to processor, add 1 cup chopped olives, capers, vinegar, anchovy paste, mustard and crushed red pepper. Using 6 on/off turns, process to chop coarsely; With machine running, gradally add 1/2 cup olive oil, forming coarse puree, transfer to bowl, stir in remaining 1 cup olives, season with salt and pepper. This can be done ahead 3 days, cover and refrigerate).
2. Cook pasta per package directions, drain; trasnfer to a large bowl, drizzle 1 T. olive oil over pasta, cool, add Olivida (olive mixture), halved tomatoes, mozarella balls and oregano, toss to coat; season with salt and pepper.
3. Serve topped with Parmigiano cheese if desired.
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