IF YOU LOVE OLIVES, you will love this pasta salad. You can use any olives that you have on hand, but be sure to include at least some green olives. Their astringency is a necessary part of the formula.
SERVES: 6 TO 8
INGREDIENTS:
VEGETABLES AND PASTA:
- 2 small zucchini, cut into matchsticks
- 1 small yellow summer squash, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- ½ pound green beans, ends trimmed and cut into 1½-inch pieces
- ½ Vidalia or other sweet onion, halved and slivered
- Salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 pound penne, twists, ziti, or other similarly shaped pasta
OLIVE VINAIGRETTE:
- 1 cup finely chopped mixed black and green olives
- 1 tablespoon chopped fresh oregano leaves
- 2 garlic cloves, minced
- 2 oil-packed sun-dried tomatoes
- ¼ cup extra virgin olive oil
- ⅓ cup freshly squeezed lemon juice (from 1 large lemon), or more to taste
- ¼ cup finely chopped fresh parsley leaves
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a large shallow roasting or half sheet pan.
- To make the vegetables:
- In a large bowl, combine the zucchini, summer squash, bell pepper, green beans, and onion.
- Season generously with salt and pepper.
- Add 2 tablespoons oil and toss to coat.
- Arrange in a single layer in the pan.
- Roast for 20 to 25 minutes, until the vegetables are tender and lightly browned, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, cook the pasta in plenty of boiling salted water until al dente.
- Drain, rinse under cold running water to cool, and transfer to a large bowl.
- Add the remaining 1 tablespoon oil and toss to coat.
- To make the vinaigrette:
- Combine the olives, oregano, garlic, and sun-dried tomatoes in a food processor and pulse until finely chopped.
- Add the oil and lemon juice and process until well combined.
- Just before serving, combine the vegetables, pasta, parsley, and dressing and toss to mix.
- Taste and add more salt, pepper, or lemon juice, if needed.
- Serve at room temperature.
PASTA SALAD TIPS:
- Rinse the pasta under cold running water to remove any starch that remains on the surface of the noodles after the hot water has drained away.
- Toss freshly cooked pasta with a little olive oil before combining it with other ingredients to seal the pasta and prevent it from absorbing too much dressing.
- Make a pasta salad ahead of time by refrigerating the pasta (after tossing it with olive oil), the vegetables, and the dressing in separate containers. Toss them together just before serving.
- To reduce the fat content, substitute neutral-tasting chicken or vegetable broth for some of the olive oil. Alternatively, use buttermilk to make a creamy nonfat dressing.
- When making a pasta salad with roasted vegetables, add crunch with nuts or use a combination of raw and roasted vegetables.
