PASTA: Pasta Salad with Tomato and Bell Pepper

[Guest guest]

Sanjay, my 8 year old, just made this salad for the second time. He

must really like it

 

As far as the recipe goes: what I like about this pasta salad (besides

the fact that it was made with much devotion) is the high number of

capers. They make the salad interesting, and bring all components

together. Enjoy! Warmest regards,

Eruna & Sanjay

 

* Exported from MasterCook Mac *

 

Pasta Salad with Tomato and Bell Pepper

 

Recipe By : Emanuela Stucchi Prinetti, Salads

Serving Size : 4 Preparation Time :0:00

Categories : Salad Italian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons capers

3 tomatoes -- finely chopped

1 yellow bell pepper -- finely chopped

3 stalks celery -- thinly sliced

8 fresh basil leaves -- shredded

1 teaspoon fresh lemon juice

1 pinch salt -- to taste

5 tablespoons extra virgin olive oil

8 ounces fusilli

 

Rinse the capers under cold running water and pat dry with paper towels.

Place in a large salad bowl with the tomatoes, bell pepper, celery and

basil.

 

In a small bowl stir together the lemon juice and salt to taste until

well mixed. Add the oil and stir vigorously until blended.

 

Meanwhile, fill a saucepan with salted water and bring to a boil. Add

the pasta and boil until cooked but still firm. Drain and then cool

under cold running water. Drain again thoroughly and add to the salad

bowl. Pour the dressing over the salad, toss well and serve.

 

Serves 4

 

Source: Emanuela Stucchi Prinetti, Salads

Typed and MC Formatted by Sanjay Derbyshire-Schultheiss

 

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Per serving (excluding unknown items): 191 Calories; 17g Fat (77%

calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 106mg

Sodium

 

NOTES : This typical pasta salad lends itself to many other types of

pasta such as conchiglie (shells) or rigatoni (tubes).The only rule is

that the pasta must be short and wide. Fresh oregano is a pleasant

alternative to the basil. For a more filling salad, add mozzarella

cheese, cut into small cubes.

 

Notes Sanjay: For a healthier version I used only 2 tablespoons of extra

virgin olive oil. My Thai basil leaves were relatively small, so I used

approximately 20 of them.

 

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