Pasta salad with tomatoes, olives and capers
This cold pasta salad is based on pure Greek products and is a complete meal by itself.
500g penne (or fusilli or any other type of short pasta)
4 medium red, ripe tomatoes, chopped
10-12 Greek black or green olives, pit removed and chopped
2 tbsp capers, rinsed and drained
1 medium green onion, thinly sliced
Fresh basil leaves, chopped
Fresh oregano leaves, chopped
1 garlic clove, peeled and slightly crushed
6 tbsp LIOPETRA Extra Virgin Olive Oil
2 tbsp balsamic vinegar (or 4 tbsp balsamic cream) (optional)
Salt and freshly ground black pepper to taste
Cook the pasta in plenty of boiling salted water until al dente, then drain and rinse under cold running water (to remove surface starch and prevent it from sticking together).
Transfer the cooked and drained pasta to a large salad bowl, pour 2 tablespoons of the extra virgin olive oil, and toss to combine. Allow to cool completely.
Meanwhile, remove the skin and seeds from the tomatoes and chop into small cubes.
Put the tomatoes in a large bowl, add the garlic, olives, capers and the green part of the green onion, sliced thinly, remaining olive oil and the balsamic vinegar (optional), season with salt and pepper, combine all ingredients and set aside.
After 10-15 minutes remove the garlic clove, add fresh fragrant leaves of basil and oregano, then mix all thoroughly until well combined.
Pour the sauce over the pasta and gently toss everything together.
If wished, add Greek feta cheese chopped into small cubes, or sprinkle with toasted pine nuts. Serve immediately.
* You can use any kind of pasta, but short pasta shapes – like penne, fusilli, farfalle, or rigatoni – are ideal choices for pasta salad.
* You can omit the salt as the olives, capers and the feta cheese (if added) already have enough salt.
* Enjoy this cold pasta salad as a light lunch or dinner, on a swelteringly hot day, or as a refreshing summer side.