FRIED PEPPER AND EGGPLANT ANTIPASTO PASTA SALAD
The easiest pasta salad in the world!
Serve 8
8 oz. elbow macaroni, cooked in boiling salted water till tender; drain, rinse under cold water and drain again to remove all excess water
12 oz. jar Sweet Fried Peppers and Onions by Mancini
7-1/2 oz. can Eggplant Appetizer (caponata)
3 garlic cloves, peeled and finely chopped
¼ t. red cayenne pepper
lots of freshly ground black pepper
salt to taste
2-3 T. sliced scallion, green part only
While macaroni cooks, combine Fried Peppers, Eggplant Appetizer and garlic in medium-sized mixing bowl. With a knife or kitchen shears, cut large pieces into smaller ones. Stir well.
In large mixing bowl combine macaroni and eggplant mixture. Add red cayenne pepper, then toss to distribute evenly. Add freshly ground pepper then salt to taste.
Transfer to serving bowl & sprinkle with green scallion. Serve immediately or chill, covered, to serve later.
Notes: This pasta salad is delightfully simple and quick to make. Prepare for any night when you don’t have much time to fuss over the stove. A balanced blend of sweet and hot. Tastes good at room temperature or chilled. Serves well on a buffet; especially when it’s someone else’s and you’ve been asked to bring something. It will be a favorite with the guys.
CHEF DAVIES-TIGHT™ 