Sardinian Fregola Pasta Salad

These are three pasta salads that I like.

fregola = fregula Notes: This Sardinian specialty is thought to be an ancestor of modern pasta. It consists of small, chewy balls made from coarsely ground semolina. It can be used as a bed for sauces, but it's also terrific in soups. Substitutes: couscous OR soup pasta. Fregola may be hard to find in stores, but can be ordered via the internet.

Fregola pasta salad ingredients:

diced red onions
small capers
diced tomatos
(diced red pepper optimal)
pine nuts
black olives in oil
olive oil dressing

Mix together and set in your refrigerator over night to allow the ingredients to absorb the dressing.

PASTA NICOISE

Categories: Salads, Pasta, Side dish
Yield: 4 servings

8 oz Small pasta shells
4 lg Tomatoes, quartered
1 ea Red bell pepper, sliced
4 oz Green beans, steamed
8 ea Black olives
1 ts Capers
4 tb Olive oil
2 tb White vinegar
2 ea Garlic cloves, chopped
Salt & pepper

Cook the pasta in boiling, slightly salted water until al dente, 10
to 12 minutes. Drain well & rinse under cold water. Set aside.
In a large bowl, mix together the pasta, bell pepper, tomatoes,
beans; add the olives & capers. Mix the oil, vinegar, garlic, salt &
pepper & pour over the pasta. Toss well just before serving.


PINE NUT SALAD

Categories: Salads, Vegetables, Pasta
Yield: 6 servings

2 c Pine nuts
2 tb Butter
1/2 l Alphabet pasta
1/2 c Parsley; minced
1/3 c Green bell pepper; chopped
1/3 c Red bell pepper; chopped
1/4 c Fresh lemon juice
1/4 c Olive oil
Freshly ground pepper
Parmesan cheese; to taste

In a large skillet, lightly toast the pine nuts in the butter; drain
on paper towels and cool. Cook the alphabet pasta in boiling water;
drain and rinse in cold water. (Be extra careful not to overcook the
Pasta.) Very gently, mix together all ingredients; cover and chill.