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id 669
Name Pasta Salad with Cherry Tomatoes and Green Olivada
Main Dish Category Pasta
Secondary Dish Category Side Dish,
Main Ingredient Gemelli
Other Ingredient Cherry Tomatoes
Number of People 8
List of Ingredients 1 garlic clove, peeled

2 cups coarsely chopped pitted geen olives, divided

3 T capers, drained

1 T red wine vinegar

1 tsp. anchovy paste

1 T Dijon mustard

1/4 tsp. dried crushed red pepper

1/2 cup plus 1 T extra-virgin olive oil

1 lb. gemelli, fusilli or rotelle pasta

1 pint cherry tomatoes or grape tomatoes, halved

8 oz. small, fresh mozzarella balls (cherry size) in water

2 T chopped, fresh oregano
Description With machine running, add garlic cloves to processor through feed tune and process until finely chopped; turn off machine.  Add 1 cups chopped olives, cpaers, red wine vinegar, anchovy paste, mustard, and crushed red pepper.  Using 6 on/off turns, process to chop coarsely.  With machine running, gradually add 1/2 cup olive oil, forming coarse puree.  Transfer to bowl; stir in remaining 1 cup olives.  Season olivada to taste with salt and pepper.



Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.  Drain well,  Transfer drained pasta to large bowl.  Drizzle remaining 1 T  oil over pasta; toss to coat.  Cool, stirring occasionally.  



Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat.  Season with salt and pepper to taste.
Time 30 minutes
Cooking Type StoveTop
Difficulty (1-5) 1
Notes Olivada can be prepared ahead and refrigerated; but put all together just a little before serving because it tastes best fresh.



Would even be delicious without mozzarella.
Origin Bon Appetit
Image