Sicilian Summer Pasta

A light and fresh pasta salad for the hot days of summer. This is an easy salad for any occasion, this recipe is not only crowd pleasing but easy to make in very large quantities. I made a 3lb. batch of pasta for this and it worked like a charm.

Sicilian cuisine in known for it's tomatoes, olives, beans, pasta, and of course, their famous Pecorino cheese! I combined all these plus a few more fresh ingredients for a vinaigrette based pasta salad that, with the addition of the cheese, has almost a creamy quality to it. I will definitely be making this again.


Sicilian Summer Pasta

Ingredients:
1 lb. pasta of choice
1 can chick peas, drained and rinsed
1 pint cherry tomatoes
1/4 c. black olives, sliced
1/2 green pepper, diced
1/2 red pepper, diced
1/2 c. pepperocinnis, sliced
1/2 cucumber, diced
3 Tbsp red wine vinegar
1/4 c. high quality extra virgin olive oil
2 cloves garlic
1 tsp fresh oregano leaves
1/2 tsp salt
1/2 tsp freshly ground pepper
1 Tbsp fresh parsley, minced
1/4 c. freshly grated pecorino
1/4 c. freshly grated Parmesan

Directions:
-In large stock pot full of boiling water, cook pasta according to package directions.
-Drain, toss with a small drizzle of olive oil to prevent sticking and cool completely. (This can be done ahead of time and stored in the fridge).
-Meanwhile, in small blender, combine vinegar, olive oil, garlic, oregano, salt, and pepper and blend until garlic is minced and ingredients are fully combined.
-In extra large bowl with thoroughly cooled pasta, add chick peas, olives, tomatoes, peppers, and cucumber and toss to combine.
-Pour vinaigrette mixture over pasta and toss to combine thoroughly.
-Add minced parsley and cheeses and toss lightly to incorporate.
-Serve cool.