This pasta salad recipe is from one of my favourite vegetarian cookbooks ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. Green’s Restaurant is in San Francisco.
Ingredients
- 6 oz cherry tomatoes, halved
- 6 oz yellow pear tomatoes, halved
- 1/2 cup finely chopped herbs e,g,marjoram,parsley,basil,oregano
- 2-3 tbsps small capers,rinsed
- 3 tbsps shallots,finely diced
- 1 1/2 cups red,yellow and green peppers,thinly sliced
- 1/2 cup pitted black olives
- 6 tbsps olive oil
- 2 strips lemon peel,sllthered
- salt and pepper
- 8-12 oz pasta shells or fusilli
- Lemon juice or vinegar to taste
- 4 tbsps freshly grated parmesan
- small whole basil leaves to garnish
Servings:
Instructions
- Combine tomatoes,herbs,capers,shallots,peppers,olives, olive oil and lemon peel in a large bowl.Season with salt and pepper,stir and set aside while you cook the pasta.
- Bring a large pan of water to a rolling boil and add a pinch of salt.Add the pasta and stir,then cook until al dente. Drain in a colander.
- Add the pasta to the vegetables and herbs and fold gently together. Season with salt and lemon juice or vinegar to taste.
- Just before serving garnish with the cheese and basil. Serve hot,warm or at room temperature,
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