Lemon Pasta Salad

  • 16 oz tricolor pasta spirals
  • 1 small red onion sliced thin
  • 1 small red or yellow bell pepper sliced thin
  • 1 cup oil cured black olives, pitted and coarsely chopped
  • ¼ cup lemon juice
  • ¾ cup olive oil
  • ½ cup chopped fresh parsley
  • Salt and pepper to taste

Cook pasta according to package directions, being careful not to overcook. Drain and rinse under cold water to stop further cooking. Place in large bowl and add onion, bell pepper and olives. Season with salt and pepper.

Whisk olive oil and lemon juice together until blended and pour over pasta mixture. Sprinkle with parsley, toss lightly, taste and adjust seasonings.

Notes: If you cannot find oil cured black olives, you can substitute any other good quality black olive such as Kalamata or Nicoise, but oil cured olives have a distinct flavor and texture that works so will in this dish.

  • Yields: 8-12 servings
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