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Fresh Pasta Salad

Pot luck favorite!

Fresh Pasta Salad

Ingredients

1 pound fettuccine pasta
1 red bell pepper, thinly sliced
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Peppercorns Options

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
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Peppercorns Options

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

Equipment List

Food Processor
Mixing Bowls
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