Tuesday, March 9, 2010

Food and Health: Italian Pasta Salad

Italian Pasta Salad

      It's time for recipe once more. This is a refreshing pasta salad which I make whenever we want something simple. I partner this with a hearty soup, usually cream of asparagus or picadillo. You can use any pasta shapes you want or have fun with the vegetable multi-colored ones. Or, if you're concerned about health, use whole wheat pasta shapes but they're a bit more expensive. 

     So here's the recipe:

500 grams pasta shapes                                 15 black olives, pitted and halved
1/2 cup frozen green peas                            4 tbsps. capers
8 oz. salami, cut into strips                           1 tbsp. coarsely chopped parsley
8 0z. proscuitto strips (or parma ham)            1 tbsp. coarsely chopped basil
4 oz. provolone or mozzarella cheese strips   

For dressing:

3 tbsps. white wine vinegar (cane vinegar)    1/2 clove garlic, crushed
1/4 cup olive oil                                          mustard mixture or Dijon
1tsp. crushed fennel seeds                            1 small white onion, finely chopped
Salt and freshly ground pepper                      

1) Cook pasta in boiling water with salt. During the last minute of cooking, add frozen green peas. Rinse the pasta and peas under cold water. Set aside in a big pasta bowl.

2) Combine all dressing ingredients and mix well. Set aside.

3) Add all remaining salad ingredients to the pasta. Pour dressing and toss to mix well. Chill for at least 1 hour before serving. Serves 5 to 6. Enjoy!


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