Sicilian Pasta Salad
6 Servings
12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil packed sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. mozzarella cheese, diced
Salt and black pepper to taste
1 med yellow summer squash, halved lengthwise, sliced 1/4 inch thick
1 tsp. salt
8 oz. sea shell pasta
2 cups fresh green beans, trimmed, cut into 1-inch lengths
Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
Drain pasta, rinse under cold water, and drain again. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.
6 Servings
12-oz. jar marinated artichoke hearts with liquid
1/4 cup oil packed sun-dried tomatoes, drained and thinly sliced
1 to 2 Tbs. red wine vinegar to taste
1 Tbs. chopped fresh oregano or 1 tsp. dried
6 oz. mozzarella cheese, diced
Salt and black pepper to taste
1 med yellow summer squash, halved lengthwise, sliced 1/4 inch thick
1 tsp. salt
8 oz. sea shell pasta
2 cups fresh green beans, trimmed, cut into 1-inch lengths
Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
Drain pasta, rinse under cold water, and drain again. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature.
