Fri 22 Aug, 2003 11:31 am
8 ounces small pasta shells
4 large ripe tomatoes, quartered
1 red bell pepper, seeded and sliced
4 ounces fresh green beans, steamed
8 Calamata olives
1 teaspoons small Capers
4 tablespoons extra virgin olive oil
2 tablespoons white vinegar
2 Garlic cloves, peeled and finely minced
Salt and freshly ground black pepper, to taste
Cook the pasta in boiling, slightly salted water until al dente, 10
to 12 minutes. Drain well; rinse under cold water and set aside.
In a large bowl, mix together the pasta, bell pepper, tomatoes, beans; add the olives, capers and garlic.
Mix the oil, vinegar, garlic, salt and pepper and pour the dressing over the pasta and stir to combine. Refrigerate the salad and stir well just before serving.