It’s the season of summer salads, so try this one for Macaroni Salad Puttanesca!
Can be served hot or cold!
Ingredients:
• 1 lb. medium shell pasta
• 3/4 c. EVOO
• 1/4 c. white wine vinegar
• 1 tsp. oregano
• 1/2 tsp. dried pepper flakes
• 1 c. Kalamata olives
• 1/4 c. capers
• 6 anchovies, chopped
• Fresh parsley, chopped
• Salt, to taste
• 10 cherry tomatoes, halved
• 1 can cannellini beans, rinsed and drained
Directions:
• Cook pasta in boiling water until al dente. Drain.
• Drain and rinse cannellini beans.
• In a large bowl, combine EVOO, vinegar, oregano, pepper flakes,
garlic, olives, capers, and anchovies.
• Add macaroni and beans to this mix and toss.
• Add parsley, tomatoes, and salt just before serving.
