This light and refreshing dish is equally good cold and makes a fine take-along dish for a picnic.
Recipe Ingredient Details:
1 tablespoon salt
1 pound penne pasta
1/2 pound baby white cauliflower, leaves and stems trimmed
1/2 pound baby purple cauliflower, leaves and stems trimmed
2/3 cup Greek olives, pitted and sliced
1/4 cup capers, drained
3/4 cup olive oil
3/4 cup lemon juice
2 cloves garlic, crushed
1 teaspoon dried oregano
Mix all vinaigrette ingredients and set aside.
Fill a large pot with salted water and bring to a boil. Add pasta; cook until nearly al dente. Add cauliflower and cook another 2-3 minutes until pasta and vegetables are just tender.
Drain pasta and vegetables and place in a shallow serving bowl. Pour vinaigrette over pasta and toss well.
Recipe Additional Notes:
Calories 550,Fat 31,Perfat 49,Cholesterol 0,Carbo 62,Protein 11
Fri, 2012-07-06 18:22