Red Pepper, Olive and Tofu Summer Pasta Salad
It’s too hot to cook so imagine my excitement when my darling boyfriend Jerry told me we were leaving the big dirty city for a refreshing long weekend at a B ‘n B in the Catskills. Which was great. Except it wasn’t so much a romantic Bed and Breakfast as it was a room in a dorm for the friends and family of campers of a Latvian Lutheran Summer Camp.
But hey, we had a superfun time and became real wilderness people for a weekend: hiking, biking, canoeing, swinging… A big thanks to my new Latvian friend Alvis for being such a hoot- he’s a great host, big thinker, and looks cute in a bandana. Paldies!
So on to my recipe of the week: this is one for a barbeque potluck (at a Latvian Summer Camp or elsewhere) or just for a quick easy dinner when it’s too hot to cook anything too difficult. It’s a little bit inspired by some yummy olives we ate over the weekend, sort of like a pasta salad we had, and also modeled a bit on Rasols (Latvian Potato Salad.) BTW, there is some evidence that the largest salad ever was made in Latvia, but when I tried to confirm at the official Guinness Book of World Records site all I found out is that as a country Latvia has the largest shortage of men. Well guys, now you know where to go for your next long weekend.
Serves: 4
Time: 40 minutes
Red Pepper, Olive and Tofu Summer Pasta Salad
1 lb bowtie pasta (I used spinach flavored)
2 red peppers, diced
1 jar (5 oz) garlic stuffed green olives, cut into slices
1 bunch green onions, chopped
16 oz extra firm tofu, cut into ¼ inch cubesDressing
2 red chile peppers, minced
¼ packed cup fresh oregano, minced
3 Tbl red wine vinegar
3 Tbl olive oil
2 Tbl juice from the olive jar
½ tsp salt
fresh ground pepper
Cook the bowtie pasta in lots of boiling, salted water. When al dente (soft, but with a bite) drain thoroughly.
While the pasta is cooking, add the diced red peppers, sliced olives, green onions, and cubed tofu to a large bowl.
In a smaller bowl whisk together the minced hot peppers, minced oregano, vinegar, olive oil, salt and pepper.
When the pasta is drained, add it to the large bowl and mix with the chopped veggies and tofu. Add the dressing and mix some more.
Serve with lots of ice cold beer and no shortage of men. Uz veselibu!
July 5th, 2006 23:08
[…] Is it just me or does this photo of Manhattan’s Fourth of July fireworks look suspiciously like the farfalle (aka bowtie) pasta dish I just made? More photos taken from my Brooklyn rooftop here. […]
July 6th, 2006 18:09
I ate the leftovers and can attest to their deliciousness. I was also on the roof for the fireworks (linked above) and can attest to their awesomeness. Move over Sistaster, it’s the Attester!