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
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
2 sweet red peppers-roasted, peeled and diced
2 (8 ounce) packages Udon noodles, cooked al dente
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.