Summertime Pasta Primavera Salad

saluki

Years ago, I used to love to go into town to what was at the time ---a Philadelphia Institution called THE COMMISSARY----they incidentally, put out a cookbook which has one of the best carrot cakes and Heart tart recipes you've ever tasted.

Anyway, this recipe was not in the book but, I requested it from the Chef. The Commissary closed decades ago but I've enjoyed making this salad ever since--(And I don't like cold pasta salads as a rule)---It is yummy!

I also think its flavors are bold enough to take a whole wheat pasta although, I have not tried that substitution.
Susie

Pasta Shells Primavera

Dressing:
In a food processor or blender, whiz for 10 seconds
1 egg
Very gradually, drop by drop, add: 1 1/2 cup corn oil and 1/4 cup olive oil

With the motor running add:
one 2oz can of anchovies in oil
2 teaspoons minced garlic
3 - 6 tablespoons wine vinegar
2/3 cup grated Parmesan
1/2 teaspoon salt
2 Tablespoons capers drained

For the salad combine
1 lb small shell pasta cooked "al dente"
1 cup carrots in small dice and blanched
1 cup green pepper in small dice
1 cup red pepper in small dice
1 cup very small broccoli flowerets, blanched
(Optional -1 cup frozen peas, thawed

Toss with 1 1/2 --2cups of the dressing
Serve on Romaine with an optional sprinkling of grated Parmesan

Enjoy!
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I haven't tried this recipe below but it looks worth trying and seems low calorie

Roasted Garlic, Olive and Tomato Pasta Salad
serves 4

2 heads of Roasted Garlic
16 ounce box of medium-sized pasta shells
Olive oil
15 ounces whole milk ricotta
3/4 cup whole milk yogurt
Salt and pepper
4 small tomatoes, diced
1 cup sliced black or green olives
1/4 cup finely minced basil

Cook the pasta according to directions. Drain, drizzle with a little olive oil, and let cool for a little while. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Serve slightly warm or chilled - the texture is best if served immediately, but the garlic flavor improves overnight, so either way it's good!

suggestions by others

Flake up some tuna packed in olive oil, add a drained can of cannellini beans, the juice and zest of one lemon, and capers to taste. Add fresh basil if you have it, add your pasta, and you're ready to go. Leftovers are spectacular, but you need to add a little EVOO the next day...

I just made this and, as I ususally do, I adapted it according to what I had in my kitchen. I like garlic, so I did 4 cloves of roasted garlic instead of two; I also roasted the tomatoes. I didn't have yogurt, so I added lemon juice and some chopped capers for tang, and finally I added salmon! YUM! (I think this would also be excellent with prosciutto or really good salami.)

I just tried this out for my afternoon snack and it was very good. I added cucumber (leftover from my CSA basket) and used whole wheat penne. I didn't have as many olives as I would have liked but since I feel So Very Pregnant I was quite generous with some fresh parmesan. Ahem.