1 pound capellini or angel hair pasta
5 roasted red tomatoes
1/3 cup sliced green olives
1 medium red onion, sliced thin
Fresh sweet basil leaves
DRESSING:
1/2 cup olive oil
1/4 cup seasoned rice vinegar
1 teaspoon granulated garlic
salt and pepper to taste
Prepare pasta, cooking in plenty of boiling water until cooked al dente. Drain intocolander over sink rinsing with cold water to stop the cooking process and pour intolarge serving bowl. Add remaining ingredients and toss together.
Pour dressing over pasta and toss again. Garnish with fresh basil leaves and serve.This salad tastes best when served at room temperature. If you prepare it aheadand refrigerate, allow a little time for it to lose the chill before serving.
Posted in Antipasto, Soup & Salads
