Pasta Salad Makes: 4 to 6 servings 1982 Brewers second baseman Jim Gantner admitted enjoying a good pasta salad in the day, with ingredients very similar to those in this recipe, which is from "Fashionable Food."
Ingredients: ½ pound fusilli, rotelle or small pasta shells 3 tablespoons extra-virgin olive oil (divided) 2 to 3 bell peppers (each a different color), seeded and coarsely chopped 3 green onions, finely chopped 15 to 20 black olives, pitted and coarsely chopped 2 tablespoons white wine vinegar Salt and pepper ½ teaspoon dried Greek oregano, crumbled ½ teaspoon dried thyme, crumbled Romaine leaves for garnish Yellow cherry tomatoes, halved, for garnish Preparation: Cook pasta in boiling salted water until al dente. Drain thoroughly and let cool. Transfer to large serving bowl and toss with 1 tablespoon oil. Add chopped vegetables and olives and gently toss. In small bowl, mix vinegar with a little salt and pepper and the herbs, and then stir in remaining 2 tablespoons olive oil. Pour vinaigrette over salad and toss gently but thoroughly so that everything is coated evenly. Taste and correct seasonings as needed. Cover and set aside (not in refrigerator) 30 minutes to let flavors marry. Line a serving platter or shallow bowl with romaine and arrange salad on top. Garnish with tomatoes.
