Monday, July 12, 2010
Italian Pasta Salad
1/2 cup sliced pickled small pepperoncini
1/4 teaspoon dried hot red pepper flakes
1/2 cup loosely packed fresh flat-leafed parsley leaves, minced
1 small can sliced black olives (optional)
1 small jar artichoke hearts, drained (optional)
1. Cook the pasta according to package, until it is al dente tender and drain.
2. In a blender, blend the garlic, mustard, vinegars, water, oil, and salt (to taste) until the dressing is emulsified.
3. In a very large bowl, toss the pasta well with the dressing and stir in the other ingredients.
4. Chill the salad, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled.