Lucinda’s Favorite Pasta Salad
(adapted from “Marinated Pasta Salad” in The Enchanted Broccoli Forest, 1982, by Mollie Katzen)
Time: 30 minutes to prepare, several hours to chill
1 lb. (raw) pasta–medium shells, Campanelle, and Farfalle (Bow Tie) work well
1/2 cup olive oil
1/2 cup red wine vinegar
a spoonful of pesto OR 10-20 basil leaves (fresh) OR 1/2 tsp basil and 1/2 tsp oregano (dry)
1 large green bell pepper, diced
1 medium red onion, minced
1-15 oz can artichoke hearts or 2 jars marinated artichoke hearts, cut into bite-sized pieces
1/2 cup (packed) freshly-minced parsley
4 oz. mozzarella cut into cubes
a handful of toasted pine nuts
salt and pepper to taste
Heat 4-6 quarts of water to a boil. Add salt (if desired) and the pasta. Return pasta to a boil and cook until al dente (approx. 8-10 minutes depending on the shape).
Drain pasta in colander. Rinse in lukewarm water. Drain thoroughly.
Transfer pasta to large bowl. Add olive oil. Stir. Cover and chill for at least 30 minutes.
Add all the remaining ingredients, mix well. Chill and serve cold.
Copyright © 2008, Lucinda DeWitt