Summer Pasta Salad
Pasta salad is a chilled salad made with cooked and cooled pasta, tossed in a dressing with a variety of other ingredients. Summer Spaghetti is classically a summer food, usually served as an appetizer or side dish, although it can also be eaten as a main course.
It should be kept chilled. Some people like to allow the pasta to warm a little before serving, to allow the flavours to come out more, in which case any leftovers should be discarded and not refrigerated.
450g (1 lb) coarsely chopped ripe tomatoes
1 medium chopped onion
6 chopped green or black pitted olives
2 minced medium-sized cloves garlic
1/3 cup fresh parsley
2 Tbsp fresh basil
2 tsp drained capers
½ tsp hot red pepper flakes
1 Tbsp red wine vinegar
½ cup olive oil
½ tsp oregano
450g (1 lb) spaghetti
Salt and pepper
Combine the tomatoes, onion, olives, garlic, parsley, basil, capers, hot pepper and oregano.
Drizzle vinegar over the mixture, then pour over the olive oil. Mix well and let sit for at least 6 hours.
Just before serving, cook the spaghetti until al dente. Drain and mix immediately with the sauce.
Serve at once, with parmesan cheese if desired.
Serves 4 people
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