I am concerned that I may loss my Italian-American status... I have not given you a pasta dish in quite a while and now that the harvest is really coming in it is time for a raw vegetable salad. To me this is the best of Italian cooking...using the freshest ingredients when they are at their peak is really what simple Italian cooking is all about.
Now please, when you put this salad together do not neglect to add the anchovy paste. I promise you it will not taste fishy. Anchovy paste naturally contains glutamate which is a flavor enhancer. I've written more about this magic ingredient found only in certain foods in my article: The Height of Flavor. Check it out and trust me on this one.
Italian Pasta Salad
by Diane Balch
simplelivingeating.com
Preparation time: 20 minutes Serves: 4 - 6
Ingredients:
12 - 16 ounces of pasta such as rigatoni or fusilli
1 large zucchini chopped
1 pint of cherry tomatoes halved
2 tablespoons of chopped olives or tapenade
1/4 cup of chopped fresh parsley
1 small red onion chopped
15 ounces of cannelloni beans drained
vinaigrette
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon anchovy paste
2 teaspoons salt
pepper to taste
Directions:
1) Bring a large sauce pan of water with about 2 tablespoons of salt in it to a boil.
2) While waiting for the water to boil whisk the vinaigrette.
3) Chop the vegetables and add them and the vinaigrette to the pasta when it is cooked. Chill for 2 hours or over night.
italian pasta salad,summer recipe, zucchini, tomatoes, olives,anchovy paste http://verygoodrecipes.com/italia
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Cucumbers, Asparagus, and Avocados all brought together by curry... a must try summer soup.
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| Snickerdoodle Ice Cream Sandwich |
Homemade ice cream sandwiched in between a fresh snickerdoodle cookie... genius.
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