Pasta-Salad-with-Cherry-Tomatoes-and-Green-Olivada

So, It’s been a while. I know. But I promise I’ll start updating more and more! Hopefully… Things have just been kinda crazy around here. I’ve been going back and forth between Boston and New York every few weeks and I’d frequently leave my computer behind. I do have a great recipe for you though!

It’s a pasta salad which I know is often overdone during the summer months but this has a pretty interesting twist on it—instead of using mayonnaise it uses a home-made olive Olivada (olivada is an italian olive spread). My only warning is if you don’t like olives I’d avoid this recipe; the olive based spread it makes the entire salad taste slightly of olives.

Here's what you'll need:

Adapted from Bon Appetit, July 2010

1 garlic clove, peeled

2 cups coarsely chopped pitted green olives (I used stuffed olives with red peppers on the inside)

3 tablespoons capers, drained

1 tablespoon white wine vinegar

1 teaspoon anchovy paste

1 tablespoon Dijon mustard

1/4 teaspoon dried crushed red pepper

1/2 cup plus 1 tablespoon extra-virgin olive oil

1 pound gemelli, fusilli, or rotelle pasta (I used tri-color pasta)

2 pints cherry tomatoes or grape tomatoes, halved

1 8-ounce package small (cherry-size) fresh mozzarella balls in water

The recipe calls for a food processor but I used a blender instead.

Begin by placing clove of garlic (chopped finely) into the food processor/blender. Add half of the chopped olives, the capers, the white wine vinegar, anchovy paste, crushed red pepper and mustard to the blender. Pulse ingredients until mixed together coarsely. Slowly add the half cup of olive oil into the blender or food processor while the machine is moving. (I wasn't able to do this with my blender so I added a little bit at a time and then mixed it.) Once the olive oil is fully incorporated move the olivada into a separate bowl and refrigerate.

Next, cook the pasta in a large pot of boiling water until it is al dente (tender but still firm), stirring occasionally. Once the pasta is cooked drain it in a colander and place in a large bowl. Add the remaining tablespoon of olive oil to the pasta and toss to coat.

Add the olivada, tomatoes and mozzarella and toss together.

All things considered the recipe is really simple, and I can't recommend it enough! It really is a great summer dish!