Mediterranean Pasta Salad
This salad has been an immediate hit with anybody who has ever tried it.
Serves 6 to 8. Canadian Living Magazine
[Paul’s editorial comment]
California black olives are unlike any other black olives in the world…and NOT for the better! They’re picked green and treated with a lye-based preservative which also bleaches them. Then, they’re died black using an iron-based compound. It’s no wonder they taste so bad, unless you’re an American who has never had the real thing.
1/2 lb. penne
2 tbl. extra virgin olive oil
1 small julienned red pepper
1 small julienned green bell pepper
3 oz. julienned pepperoni
1 fresh coarsely chopped tomato
1 cup julienned zucchini-unpeeled
3/4 cup grated provolone cheese
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup imported black olives -NEVER use California olives
1/2 cup finely chopped red onions
6 tbl. extra virgin olive oil
2 tbl. balsamic vinegar
1 large clove minced garlic
2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. dried oregano
Freshly ground black pepper
In a large pot of boiling water, cook penne until al dente. Rinse under cold running water and drain well. Transfer to a large salad bowl and toss with olive oil. Add peppers, pepperoni, tomato, zucchini, provolone, parsley, olives and onion. Toss lightly.
Prepare vinaigrette. In a food processor or small bowl, combine all of the vinaigrette ingredients and mix thoroughly. Pour over salad and toss. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.