Provencal Pasta Salad Food

MEDITERRANEAN PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool.
• Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.
• Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve.

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

PROVENCAL SALAD

Steps:

• Make dressing:
• Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
• Make salad:
• Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
• Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
• Gently flake tuna and toss with 1 tablespoon dressing.
• Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.

PROVENCAL PASTA WITH BASIL AND ANCHOVY

Steps:

• Bring a large pot of generously salted water to a full boil and add the pastam cooking tll al dente (for penne, about 12 minutes).
• On a cutting board, sprinkle the crushed garlic cloves with the salt and pepper.
• Using the back of a fork, mash the garlic into a paste.
• Add the anchovies and keep mashing.
• Scrape the paste into a mortar, add the basil, and begin pounding with a wooden pestle until the mixture resembles a puree.
• Now, add the oil slowly, pounding all the while with your pestle.
• Note: You can do this in a blender or food processor, but purists (like myself) will tell you that the pistou will not taste or look the same if the basil is chopped with a blade.
• When your pasta is ready, place your serving bowl (heat-proof)in the sink.
• Drain your pasta, allowing the pasta water to warm your serving bowl.
• Place the pasta in the bowl, add the pistou and toss well.
• Serve accompanied by freshly grated parmesan cheese.