Ligurian Pasta Salad


Ligurian Pasta Salad

This salad makes a hearty meal.

1/2 pound dry spagehetti rings
1 Tablespoon Extra Virgin olive oil
2 large potatoes
2 anchovy fillets
1/3 cup Italian dressing ( see below)
2 medium size firm tomatoes
1/4- 1/3 pound green beans
1 large red bell pepper
6-8 Ligurian or Kalamata olives
1 can (4 ounces) water-packed tuna
2 teaspoons chopped capers

Directions:

Cook the pasta in boiling water until al dente, rinse in cold water and drain.

Transfer to a serving bowl and toss with the olive oil.
Peel and slice the potaotoes into 1/4 inch thick slices. Steam until tender but still firm ,about six minutes; do not overcook.
Rinse the potaotes in cold water to stop further cooking and remove all the starch. Drain well. Cut the potaotes in half and set aside in a small bowl.

Soak the anchovy fillets in water to remove excess salt. Pat dry and chop finely.

Mix the anchovies with the potatoes. Toss with teh dressing and set aside to marinate.
Score, then blanch the tomatoes in boiling water for 30 seconds. Peel, halve, and seed under running water. Pat dry and slice into thin wedges.
Slice the green beans on the diagonal into 1 1/2 -inch pieces. Blanch in boiling water for about 2 minutes. Refresh in cold water to stop further cooking. Drain.
Julienne slice the red bell pepper. Pit and quarter the olives. Coarsely chop the tuna.

Add the green beans, red bell pepper, olives, tuna, and capers to the pasta.
Pour off the dressing from the potatoes and mix with the salad. Then add the potatoes and anchovies to teh salad and toss well.
Add the tomatoes last; toss gently and serve.

Italian Dressing:

1 1/2 Tablespoons red wine vinegar
1 1/2 Tablespoons white wine vinegar
1 garlic clove, minced
1/2 teaspoon minced capers
3 Tablespoons virgin olive oil
Freshly ground black pepper

Directions: (Italian Dressing)

In a small bowl, whisk the red and white vinegars with the garlic and capers. Slowly add the olive oil, continuing to stir.
Add enought olive oil to achieve a good acid balance. Grind the black pepper into the dressing to taste. Shake well or whisk briefly before adding to a salad.

Recipes from “Pasta Salads” cookbook
by Susan Janine Meyer

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