Thursday, June 19, 2008

Angel Hair Pasta Salad With Cherry Tomatoes

A lovely and light tasting salad for a warm spring or summer day! Be sure not to overcook the pasta for best results - it should still be firm to the bite. All one needs is a cool, frosty beverage: Pudina Chai/Mint Tea Latte or Iced Coffee.


1 lb Dry Capellini or Angel Hair Pasta
2 cups cherry tomatoes, halved or quartered
1/2 small Red Onion OR 3 green onions, chopped
1 Red, Yellow, or Orange Bell Peppers (Capsicum), cut into small cubes
1/2 cup Kalamata (Greek) Olives, pitted and quartered
1 small jar Marinated Artichoke hearts, drained and cut into quarters
1/2 cup firmly packed Italian Parsley, finely chopped
1/2 cup loosely packed Fresh Basil leaves, torn into shreds
2 to 4 Tbsp Extra Virgin Olive Oil
Salt to taste
Lots of Freshly Ground Black Pepper
4 oz. Fresh Mozzarella, Feta or Parmesan Cheese , cut in small cubes


Cook the pasta according to directions on the package. Or here's how I do it to conserve fuel: Bring the water to a boil, stir in broken up pasta, bring to a boil again, stir well, turn off the heat and cover. Let sit for about 7 or 8 minutes; check to see if the pasta is cooked enough. If it is tender without a core of uncooked grain, stir in a cup of ice cubes to stop the cooking. Drain well.

Put the drained pasta in a large bowl and immediately coat it with the olive oil; add enough of the oil to moisten well but not make it too oily.

Add all the other ingredients and toss well to mix.

Let sit for at least 30 minutes for the flavors to mingle and marry.

Chill if made ahead; but remove from the refrigerator about 30 minutes before serving to allow it to warm up to room temperature.

Serve at room temperature with lots of freshly ground black pepper.

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