Wednesday, January 31, 2007

Pasta Salad

Pasta Salad
Ingredients:
Ribbon Pasta
Parmesan Cheese (grated)
Dressing:
2 Tomatoes (diced)
1White onion (thinly sliced)
1 clove garlic (crushed)
¼ cup Seedless green olives (sliced)
¼ cup Seedless black olives (sliced)
1 cucumber (peeled and diced)1 Tsp.
Capers
Juice of ½ lemon
Lemon zest
1/2 cup olive oil
Salt & pepper
To prepare pasta:
Boil pasta with salted water or stock until al-dente. Strain in a colander and run a cold water to get rid of excess starch. This prevents pasta from sticking together.
To prepare Dressing:
In a mixing bowl, put garlic, capers, lemon zest and onion. Squeeze in juice of half a lemon, add olive oil and mix thoroughly. Add in tomatoes and olives; mix further. Add the prepared pasta and toss thoroughly to mix the dressing. Sprinkle grated parmesan cheese on top and serve. Could be served at room temperature or chilled.
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