ONCE-COOKED LINGUINE, SOBA NOODLES
Level 1
Cold Pasta Salad with Red Peppers & Chives
Serves 4-6
Prep time: around 10 minutes
Here's comfort food with that slaved all day over a hot stove quality.
2 Tbsp. olive oil
1 Tbsp. lemon juice
2 Tbsp. fresh, chopped seasonal herbs (preferably parsley & dill; basil & oregano; cilantro & parsley)
1-2 Roma tomatoes, chopped or 1 cup cherry tomatoes, halved
1 scallion, finely minced or 1 Tbsp. chopped chives
2 cups cooked or raw red peppers
2 cups cooked pasta (any kind that is not a long noodle), room temp
Lightly toasted pine nuts (optional)
1 Tbsp. real mayonnaise
Salt and pepper to taste
In a non-reactive bowl, whisk olive oil and lemon juice. Add remaining ingredients; mix well. Toss in pasta; coat well. Garnish with pine nuts.
Serving suggestions: A terrific main course when accompanied by salad and bread. As a complete lunch, toss in 1 6 oz. can of drained, albacore tuna. (We prefer the more flavorful imported Italian tuna packed in olive oil.) For a vegetarian pasta salad, add cold, cooked but firm peas or garbanzo beans, and goat cheese, feta or parmesan.
