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Corkscrew and Tomato Salad
This is one salad that is best prepared right before dinner and served at room temperature. The twists and turns of the corkscrew pasta are ideal for trapping the tasty dressing. Just be sure to rinse the cooked pasta under cold running water before adding the other ingredients. Otherwise, it will continue to cook in the oil and vinegar, and turn mushy.
- Ingredients
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- 1 lb. corkscrew pasta
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 small garlic clove, peeled
- 1/2 cup walnuts
- 1 tsp. salt
- Fresh pepper, to taste
- 4 medium tomatoes
- 1 can (16 oz.) white beans, drained and rinsed
- Instructions
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Cook the pasta "al dente" in 4 quarts of boiling salted water. Drain, then cool the pasta under running water.
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In a blender or food processor, puree the olive oil, balsamic vinegar, garlic and walnuts until smooth. Season with salt and pepper.
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Halve the tomatoes, remove the seeds and chop into bits. Combine with the beans and dressing in a bowl. Pat the pasta dry and add it to the other ingredients. Mix well. Marinate for 30 minutes. Serves 8.
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