Fresh Tomato and Green Olive Pasta Salad Time: 20 minutes plus pasta
and 6 hours marinating
This uses the best of the summer garden. 6 hours is the perfect time for the sauce to blend flavors. If making further ahead than that, do not add the olives right away.
5 - 6 garden-ripened tomatoes
3/4 cup
green olives
1/3 cup olive oil, plus 1 tbs if pasta cooked ahead
3 cloves garlic, minced
3 tbs fresh chopped oregano
3 tbs fresh snipped chives
2 tbs fresh chopped parsley
1 package fresh pasta, farfalle, 9 oz (250 gr) or 2 cups dried, shells, farfalle
Peel tomatoes and roughly chop. Put into a large bowl. Cut olives in thirds and add to tomatoes. Mince garlic and add. Chop/snip herbs and add. Pour olive oil over all, stir to combine. Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better. Cook pasta according to package directions, drain and add to sauce. If you cook the pasta ahead, drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve - or before leaving on your picnic. The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
Cooking for Two? Or more?
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