Mediterranean Pasta Salad
A Perfect Summer Salad Recipe for Picnics, Parties or Barbecues
Mostly we think of pasta as the original 'comfort food'. To be eaten in front of a log fire, on your knee. No fuss...no hassle.....the perfect antidote to a bad day at work.
But it can be a very adaptable staple when the temperature rises and long summer evenings lie ahead.
What could be nicer than to come home from a hot day in the office to a salad with all the flavours of Italy. It can be made the night before, stored in the refrigerator in a sealed poly-box and served on its own with some crisp, crunchy French bread, or even better, a few hunks of warm ciabbatta . Healthy, filling and above all....easy !
It's also a perfect addition to a summer buffet or a barbecue.
For 4 people you will need:
- 175g (6oz) dried pasta shapes....fuselli, or even better orecchiette (little ears!)
- 4 sun-dried tomaotes in olive oil, drained
- 225g(8oz) cherry tomatoes
- 6 spring onions
- some black olives preferably de-stoned
- a handful of fresh basil leaves
- 20ml( a good tbps ) extra virgin olive oil
For the dressing you will need:
- 2 sun-dried tomatoes in oil, drained + 2 or 3 tbsp of oil from the jar
- 2 cloves of peeled garlic
- 20 ml (2 tsps )sun-dried or double strength tomatoe puree
- 30ml(2tbsp) sherry vinegar
- 30ml(2tbsp) extra virgin olive oil
- sea salt and freshly ground black pepper to taste
Cook the pasta in boiling water until al dente . Drain, rinse in warm water and drain again. Place in a nice serving bowl and pour over a little olive oil to prevent the pasta from forming a solid lump.
Quickly chop the sun-dried tomatoes and halve the cherry tomatoes. Finely slice the spring onions and add everything to the still -warm pasta . Tear the basil leaves (chopping can make them turn an unappetiziing black),slice the olives in half and toss into the pasta. Turn gently, with well washed hands, or 2 forks, to incorporate the ingredients.
Now make the dressing:
Take the sun-dried tomatoes, the tomato paste, the vinegar, and the garlic, and place in a food processor.Pulse for a few seconds , then switch to full power and add the oil in a thin stream to make a thick emulsion.
Pour over the tepid pasta and tomatoes and mix well together.
Cover and leave in a cool place for 1-2 hours for the flavours to develop.
Cubes of mozzarella can be added just prior to serving for a more substantial meal.
This is a great warm -weather salad recipe which can be served with others as part of a barbecue lunch or a even a summer wedding reception.
