Mediterranean Pasta Salad // July 2013 Issue

Mediterranean Pasta Salad // July 2013 Issue
Serves 4
Recipe type: salads
  • 8 ounces of farfalle, rigatoni or other short pasta
  • 1 large cucumber, seeded, chopped
  • 3?4 cup Niçoise or oil-cured olives,
  • pitted and halved
  • 1 cup torn fresh basil leaves
  • 2 cups diced, seeded dead-ripe fresh tomatoes
  • 3 tablespoons capers, drained, rinsed
  • 2 tablespoons balsamic vinegar
  • 1?4 cup extra-virgin olive oil
  • 1?4 pound feta cheese, crumbled
  • Salt and freshly ground pepper to taste
  1. Cook the pasta in abundant salted, boiling water until al dente.
  2. Drain and rinse in cold water.
  3. Set aside to dry for a few minutes. (Note: Pasta can be cooked a day or two ahead.
  4. Rinse the pasta and spread out on sheet pans. Refrigerate, covered.)
  5. In a large bowl, combine the cucumber, olives, fresh basil, tomatoes, capers, vinegar and olive oil.
  6. Toss gently to combine.
  7. Add the cheese and toss again.
  8. Add salt and pepper to taste.
  9. Salad can be served at room temperature if need be, or it can be refrigerated for at least 1 hour before serving.