Monday, August 30, 2010
I'll admit I have a bit of a thing going with pasta salad this summer. But it's just so easy, the possibilities are endless, it's a great way to get your veggies, and I love having a bowl of it in the refrigerator for lunch, dinner or a snack. So here goes another. This may be the best yet, if you put any weight on the reaction of my extended family. It's a highly seasoned combination.
1 lb campanelle pasta (could use bow ties), cooked, cooled and drained
1 package frozen peas, thawed
1/2 c. sliced black olives
4 oz feta cheese, crumbled
6 oz italian dry sliced salame, cut into 1/4" strips
1/3 cup white-wine vinegar
2 tablespoons water
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon dried crumbled tarragon
2 garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt
1/3 cup olive oil
pepper to taste (I used four turns of the pepper grinder)
Put the first five ingredients in a large bowl. Put the dressing ingredients in a small bowl and whisk to emulsify. Pour dressing over pasta ingredients and stir gently to combine. Chill for about an hour and serve.