PASTA: Spanish Tubetti Salad w/Peas & Pimientos

[Guest guest]

* Exported from MasterCook II *

 

Spanish Tubetti Salad w/Peas & Pimientos

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 4 Preparation Time :0:25

Categories : Pasta Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

1 pound tubetti, ditali, or orzo

1 scallion

1/2 cup (4 oz jar) pimientos -- drained

6 tablespoons olive oil

1/4 cup lemon juice or white wine vinegar

1 cup (packed) fresh parsley leaves

1 red or green bell pepper

10 ounces frozen petite peas -- thawed

1 teaspoon dried red pepper flakes -- optional

 

1. Bring a large pot of salted water to a boil. Add the pasta and

cook until it is tender but still firm to the bite, 8 to 10 minutes.

 

2. Meanwhile, trim about 3 inches off the scallion top and cut the

rest into chunks. In a blender or food processor, combine the

scallion with the pimientos, olive oil, lemon juice, and parsley

leaves. Process until smooth, and season to taste with salt and red

pepper flakes. Place this dressing in a large mixing bowl.

 

3. Core, seed, and cut the bell pepper into 1/2 " dice; then add it to

the mixing bowl. Pat the peas dry, and add them to hte bowl.

 

4. Drain the pasta and rinse it under cold water until it is

thoroughly cooked. Drain the pasta, pat it dry, and add it to the

peppers and peas. Toss the ingredients well, adjust the seasoning,

and serve at room temperature or chilled.

 

Variations: For a more elegant presentation, serve the salad over

sliced tomatoes or watercress.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Here's a salad that's brimming with vegetables, easy to make,

and chock full of flavor. If you turn this into a side dish, serve it

with a black bean salad.