Mediterranean Pasta Salad with Olives and Capers
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 2 tablespoons tomato paste
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 cup chopped fresh basil
- 16 ounces penne pasta
- 1/4 cup drained capers
- 2 garlic cloves, minced
- 6 green onions, chopped
- Carbohydrate 33 g(11%)
- Fat 6 g(9%)
- Fiber 3 g(11%)
- Protein 6 g(12%)
- Saturated Fat 1 g(4%)
- Sodium 130 mg(5%)
- Calories 207
Preparation Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper. Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally. Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.
Preparation Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper. Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally. Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.
