Thursday, August 14, 2008

Panzanella Pasta Salad

Tonight I'm making Marcela Hazan's grilled shrimp, and I thought that panzanella would be good with it; however, Jim wanted pasta. So, I decided to use the flavors and ingredients from the Italian bread salad to make a pasta salad. It's very good!

4-6 servings

6 oz.s of small pasta shells
2 garlic cloves, chopped fine
1 tomato, chopped
1/4 purple onion, chopped
1 small cucumber, peeled, seeded & chopped
2-3 tbl capers
big handful of fresh pasta, chopped
balsamic vinegar
extra virgin olive oil
salt & pepper to taste

Cook the pasta in boiling, salted water until tender. Drain & refresh with cold water. Drain well.
Add all ingredients and dress with oil and vinegar. I use about a 1/1 ratio of oil and vinegar, but it will depend on the vinegar you use. If you don't have balsamic, you'll need something like 3/1. Add salt and pepper to taste. If you're not serving immediately, you may have to add more oil and vinegar, and more salt and pepper.

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