Here is one of my favorite pasta salad recipes. I think it began as my attempt to recreate a dish I had enjoyed somewhere, but for the life of me I can't remember where. Anywhay, I've been making this one for years, and leftovers never last more than a day in my house.
Gemelli with Sun-Dried Tomatoes, Artichokes and Oil-Cured Olives
1 lb. gemelli pasta (rotini would be fine here, too)
1 small jar marinated artichoke hearts
1/2 cup sun-dried tomatoes, packed in olive oil
3/4 cup oil-cured black olives, pitted and chopped
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tbsp. sugar
salt and pepper
Cook pasta in salted, boiling water until al dente. Drain artichokes and set aside. Drain sun-dried tomatoes and slice into slivers. Pit olives and cut in half.
Combine olive oil, balsamic vinegar and sugar to make dressing.
Drain cooked pasta. Combine in bowl with artichokes, sun-dried tomatoes and oil-cured olives. Pour dressing over all and add salt and pepper to taste.
I realize that oil-cured black olives are probably an acquired taste. I have to admit that I am the only one in my family who eats them -- the rest of my family picks them out. But I think they make the dish. Anyway, try it, I think you'll like it!
Today is the first day of our semi-annual Visiting Nurse's Rummage Sale -- a gigantic sale filled with great things. I'm practically salivating at the thought of it. My friend, Robin, and I plan to go this morning at opening time. Wish us luck!
Another Note: Kacey, at Wine on the Keyboard, is running her Photo of the Month contest for April. If you get a chance, go on over and see all the great entries -- they are beautiful!