Monday, July 28, 2008

Recipe: Pasta Salad

1/4 c extra-virgin olive oil
2 T balsamic vinegar
1 clove garlic, minced

3/4 lb cooked pasta (I used bowtie. Fusili or penne would also be good.)
2 oz pepperoni, cut into bite-sized pieces
2 oz provolone, cubed
1 cucumber, peeled, quartered and sliced
A few grape tomatoes, kalamata olives, and pepperoncini, cut into bite-sized pieces
1 sun-dried tomato, cut into bite-sized pieces

1. Whisk together vinegar, oil, and garlic until it has a uniform consistency. You don't need to bother drizzling the oil into the vinegar.
2. Toss dressing with the rest of the ingredients.

Most of the time taken by this recipe is taken by cutting stuff up, which can be done while the pasta cooks. If you cook the pasta while you're prepping the rest of the ingredients, rinse the pasta in cold water before adding it to the rest of the ingredients so it's easier to work with.

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