Sicilian Pasta Salad
Ingredients
1 tsp (5g) salt
8 oz (225g) Pasta shells or rotini (pasta twists)
2 Cups/16 oz (500g) Fresh green beans trimmed and cut into 1
inch (25mm) lengths
1 Medium yellow summer squash halved lengthwise and sliced ¼
inch (5mm) thick
12 oz (350g) jarred marinated artichoke hearts with liquid
¼ Cup/2oz (50g) Oil-packed sun-dried tomatoes drained and
thinly sliced
1 Tbsp (15ml) Red wine vinegar to taste
1 Tbsp (15g) Oregano, fresh and chopped
6 oz (175g) Semi-skimmed mozzarella cheese, diced
Salt and black pepper to taste
Method
Bring large pot of water to a boil.
When water boils add 1 teaspoon salt and the pasta,
stirring to prevent sticking.
Cook, stirring occasionally, until “al dente”, usually
about 10 to 15 minutes.
Meanwhile, steam the green beans and squash
separately -- until each is just tender.
Rinse under cold running water and drain well.
Drain pasta, rinse under cold running water and
drain well.
Transfer to a large serving bowl.
Add green beans, squash, artichokes with liquid,
tomatoes, vinegar, oregano, cheese.
Add the salt and pepper.
Toss to mix and coat.
Serve at room temperature.