An Easy Pasta Salad

I started making a variation of this recipe about 20 years ago at Inn Season Cafe.  It may be served cold or hot, works well for picnics, or as one of a few dishes in an antipasti spread.  

Ligurian Pasta Salad

Step #1

1 clove garlic

1 cup sun-dried tomatoes-blanched

1/4 cup extra-virgin olive oil

5 calamata olives

1/2 cup pitted California olives

Step #2

2 sweet red peppers-roasted, peeled and diced

Step #3

2 (8 ounce) packages Udon noodles, cooked al dente

Step #4

1 bunch fresh basil stemmed and chopped 1/2 bunch parsley chopped fine

optional: 1/2 cup fresh grated parmesan cheese

salt to taste

Prepare #1 in food processor with a steel blade. Prepare #2 “ Roast peppers over a gas flame or under a broiler.  Place in an air tight container for 10 minutes.  Peel under slowly running water or with a bowl of water.  Prepare #3“ Cook the Udon noodles until al dente with salted lightly oiled water.  Strain and cool with cold water.  Mix all the ingredients and add #4. 



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