Fresh Tomato and Green Olive Pasta Salad
Preparation and cooking time: 20 minutes plus pasta, 6 hours marinating
This uses the best of the summer garden: fresh tomatoes and fragrant herbs. 6 - 8 hours is the perfect time for the sauce to blend flavors. The olives tend to loose flavor after a day, so I don't plan leftovers with this.
Ingredients:
- 3 garden-ripened tomatoes, 600gr, 21.2oz
- 1/2 cup green olives, pimento stuffed, 80gr, 2.8oz
- 3 tbs olive oil, plus 1 tbs if pasta cooked ahead, 40.5gr, 1.5oz
- 2 cloves garlic, minced, 8gr, .285.6oz
- 2 tbs fresh chopped oregano
- 2 tbs fresh snipped chives
- 1 tbs fresh chopped parsley
- 1 cup bite-size pasta, farfalle, penne, 90gr, 3.2oz whole wheat penne
Instructions:
- Peel tomatoes and roughly chop. Put into a large bowl.
- Cut olives in thirds and add to tomatoes.
- Mince garlic and add to tomatoes.
- Chop/snip herbs and add to bowl.
- Pour olive oil over all, stir to combine. Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better.
- When ready to serve: Cook pasta according to package directions, drain and add to sauce.
- Note: If you cook the pasta ahead, drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve - or before leaving on your picnic. The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
To Peel Tomatoes: Bring a medium pan 3/4's full of water to a boil on high heat. Drop tomatoes in for 30 seconds - start timing immediately. Remove tomatoes and drop into a bowl of cold water. If you are doing a lot of tomatoes you will have to add ice or change water to keep it cold. Now peel them with a knife or your fingers - peel will come off very easily. (You can peel peaches the same way)
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
