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Salad
2 - 4 servings
20 minutes
15 minutes
Chef Deborah Madison
This can be a complete meal with the addition of quinoa, tofu-baked, fried, or fresh crumbled, or sautéed shrimp.
6 ounces organic cherry tomato or organic 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, non-pareil), rinsed
3 tablespoons organic shallots, finely diced
1 1/2 cups organic bell pepper (red, yellow and green) thinly sliced
1/2 cup olives (Niçoise or Gaeta) pits removed
6 tablespoons extra virgin olive oil
2 organic lemons, peeled (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 Opal Basil if available - for garnish
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.
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