Updated Thursday, October 28th, 2010
Yield: Serves 4
Strips of red bell pepper and sliced black olives lend vivid color to this cold cauliflower and ziti pasta salad.
1. Separate the cauliflower into flowerets and drop them into a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 5 to 8 minutes or until crisp-tender. Drain in a colander set under cold running water. Shake gently to remove as much water as possible, then set aside.
2. In a small mixing bowl, combine the vinegar, salt, and oregano. Stir in the shallot, garlic, and capers. Coarsely chop 4 of the anchovies and blend in. Gradually whisk in the oil.
3. Transfer the cauliflower to a large bowl. Add the drained ziti, red bell pepper, olives, basil, and parsley. Mix together. Pour on the dressing and toss to coat. Transfer to a serving plate lined with lettuce and garnish with additional anchovies if you wish.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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