Thursday, April 13, 2006

Pasta Salad Primavera

3 ounces herb or spinach fettuccine
1 1/2 teaspoons olive oil
1 1/2 teaspoons salt
1/2 cup diced tomatoes
1/4 cup black olives
1/4 cup trimmed fresh basil
3 tablespoons olive oil
2 1/4 teaspoons white wine vinegar
3/4 teaspoon minced garlic
1/16 teaspoon kosher salt, to taste
1/16 teaspoon freshly ground white pepper

Heat a large pot of water to a boil. Add 2 tablespoons oil and salt. Add fetuccini and simmer until just tender, 2-3 minutes for fresh, 6-9 minutes for dried. Drain well. Combine with remaining ingredients-toss gently to mix well. Season to taste with salt and pepper. Arrange onto a serving platter. Serve slightly chilled or at room temperature.


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