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Ingredients
3/4 to 1 lb short pasta pasta
handful (10-12) sundried tomatoes cut in strips
2 Tablespoons capers
2/3 cup of kalamata olives pitted and chopped
2 - 3 garlic cloves chopped
1/4 cup fresh chopped parsley
4 Tablespoons extra virgin olive oil
3 Tablespoons balsamic vinegar
INSTRUCTIONS
1. Fill a large pan with water and bring to a boil.
2. Add the pasta.
3. Meanwhile start preparing your ingredients - soak the sun dried tomatoes
in some hot water in a bowl while getting the other ingredients together.
4. When the pasta is done, drain and pour into a large serving bowl.
5. Add the tomatoes, capers, olives, garlic and parsley, but reserve
the water which the sun dried tomatoes were soaking in.
6. Mix the extra virgin olive oil and the balsamic vinegar together
separately, then add to the pasta salad.
7. Mix well. If the pasta seems a little dry add a few tablespoons of
the reserved water.
8. Serve and enjoy!
TIP #1: This salad tastes good warm or cold. You can
refrigerate until needed or eat right away.
TIP #2: Mixing the olive oil and balsamic vinegar together
helps the combined flavors spread through the dish more evenly.
TIP #3: Use as a side dish or a main dish. Also perfect
for summer or spring picnics!
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