FARFALLE PASTA SALAD

Farfalle (butterflies or bowties) are one of my favorite pasta types.  Serve with grilled salmon or chicken. . .even as a complete entree.

1 lb farfalle pasta or your favorite pasta

¼ cup red wine vinegar

½ cup extra-virgin olive oil

½ cup toasted pine nuts (toast in a dry skillet)

¼ cup chopped black Italian olives or kalamata

¼ cup sliced sun-dried tomatoes, in oil

1 T drained capers

Grated zest and juice of 1 lemon

1 small fennel bulb, trimmed, cored, and thinly sliced

¼ cup fennel fronds, chopped

2 T chopped basil

2 T chopped Italian parsley

Sea salt and freshly ground black pepper

½ cup freshly grated Pecorino-Romano or Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil.

Add the pasta and cook until al dente.

Drain and set aside.

In a large bowl, add the vinegar, olive oil, pine nuts, olives, sun-dried tomatoes, capers, lemon zest and juice.

Mix together to combine.

Add the pasta, fennel, fennel fronds, basil, and parsley.

Season to taste with salt and pepper.

Add the grated cheese, gently mix to combine.

Serves 4 to 6

TUSCAN PANZANELLA SALAD

Panzanella roughly translates to bread (pane) small basket (zanella). This salad is especially wonderful when tomatoes are in season. If you want the salad to be a complete meal, add a can of rinsed and drained cannellini beans to the salad for protein.

Croutons

2 cups roughly chopped Italian bread

Place bread croutons on a baking sheet and place in a 350 degree F oven. 

Bake for 12 to 15 minutes, or until crisp and golden. Remove and set aside.

Salad

2 cups cherry tomatoes, cut in half

½ English cucumber, cut in half lengthwise, and sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

½ red onion, cut in half and thinly sliced

¼ cup drained capers

¼ cup chopped Italian parsley

1 T chopped oregano leaves

1 T chopped basil leaves

In a large salad bowl, add the above salad ingredients and the bread croutons. 

Toss to combine.

Vinaigrette

1 clove garlic, minced

½ t Dijon mustard

¼ cup white wine or champagne vinegar

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

In a canning jar, add the above vinaigrette ingredients, screw on the top, and shake vigorously.

Pour as much as you want over the salad and gently toss to combine. You will have enough salad dressing for another salad.

Serves 4