Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
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.