Warm Pasta Salad with Peppers, Tomatoes and Purple Basil
By Chef Deborah Madison

  • Ingredients

  • 6 ounces Cherry Tomato or Grape Tomatoes halved or quartered
  • 6 ounces Yellow Pear Tomato halved
  • 1/2 cup Thyme Parsley Basil and/or Marjoram finely chopped
  • 2 tablespoons capers - (small) rinsed
  • 3 tablespoons Shallots finely diced
  • 1 1/2 cups Organic Bell Pepper (Red Yellow and Green) thinly sliced
  • 1/2 cup Olives (Nicoise or Gaeta) pits removed
  • 6 tablespoons Extra Virgin Olive Oil
  • 2 lemon peel - (narrow strips) slivered into fine threads
  • Salt and Fresh Ground Black Pepper
  • 8 ounces Pasta (Dried) shaped as penne bowtie or corkscrew
  • Red Wine Vinegar or Lemon Juice to taste
  • 4 tablespoons Parmigiano Reggiano Cheese freshly grated
  • Basil (small whole) purple if available - for garnish

  • Directions

  • Combine the tomatoes, herbs, capers, shallots, peppers, olives, olive oil and lemon peel in a large bowl.

  • Season with salt and pepper, toss, and set aside while you cook the pasta.

  • Bring a large pot of water to a boil and add a tablespoon of salt.

  • Add the pasta and give it a stir so the pieces don't clump together on the bottom of the pot.

  • Cook the pasta until al dente (just tender), then drain in a colander, shaking off the excess water.

  • Add the hot pasta to the vegetables and herbs, and gently fold everything together with a rubber spatula.

  • Season with additional salt and pepper if necessary, adding lemon juice or vinegar to taste if needed.

  • Just before serving, garnish with the cheese and basil leaves.

  • Serve hot, warm, or at room temperature.