Green’s Pasta Salad with Peppers, Tomatoes and Basil (4-6)

This pasta salad recipe is from one of my favourite vegetarian cookbooks ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. Green’s Restaurant is in San Francisco.

Green's Warm Pasta Salad with Peppers, Tomatoes and Basil (4-6)
Print Recipe
Servings
4
Servings
4
Green's Warm Pasta Salad with Peppers, Tomatoes and Basil (4-6)
Print Recipe
Servings
4
Servings
4
Instructions
  1. Combine tomatoes,herbs,capers,shallots,peppers,olives, olive oil and lemon peel in a large bowl.Season with salt and pepper,stir and set aside while you cook the pasta.
  2. Bring a large pan of water to a rolling boil and add a pinch of salt.Add the pasta and stir,then cook until al dente. Drain in a colander.
  3. Add the pasta to the vegetables and herbs and fold gently together. Season with salt and lemon juice or vinegar to taste.
  4. Just before serving garnish with the cheese and basil. Serve hot,warm or at room temperature,
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