Fresh Pasta Salad
Pot luck favorite!
Ingredients
|
1 pound
|
fettuccine pasta
|
|
1
|
red bell pepper, thinly sliced
|
|
1 small
|
zucchini, thinly sliced
|
|
1 bunch
|
arugula, washed and spun dry
|
|
1/2 cup
|
kalamata olives, pitted and quartered
|
|
One 28-ounce can
|
whole peeled tomatoes, drained
|
|
1/2 cup
|
olive oil
|
|
1/4 cup
|
balsamic vinegar
|
|
3 cloves
|
garlic, peeled
|
|
1 teaspoon
|
red pepper flakes
|
|
1/2 cup
|
fresh basil leaves
|
|
4 ounces
|
parmesan cheese, shaved
|
|
3 tablespoons
|
pine nuts
|
|
1 teaspoon
|
sea salt
|
Cooking Instructions
Bring a large pot of salted water to a boil and cook the pasta until just tender. Drain, rinse and place in a large serving bowl.
Add the red pepper, zucchini, arugula and olives to the bowl and toss with the pasta.
Process the tomatoes through a tomato press or food mill to remove the seeds; reserve.
In the bowl of a food processor fitted with the metal blade, blend together the oil, vinegar, garlic and pepper flakes until smooth. Add the basil and tomatoes and pulse a few times, but do not pulverize. Drizzle the mixture over the pasta. Sprinkle with the cheese, pine nuts and salt.
Serves 6 to 8
CHEFS™ Kitchen
Equipment List