Southern France-Style Penne Salad
Comments: Excellent served along with a crusty bread and cheese wedges.
It is also possible to use small shells, cut macaroni, fusilli… pasta noodles. Servings: 2
1 cup [250 mL] penne noodles 4 teaspoons [20 mL ] olive oil 1/2 cup [125 mL] broccoli flowerets 1/2 medium onion, thinly sliced 1 small sweet red pepper, membranes removed and seeded, into strips 1 small clove garlic, chopped 2 teaspoons [10 mL] red wine vinegar 1/2 cup [125 mL] freshly minced basil or 1/2 cup [125 mL] chopped watercress + 2 teaspoons [10 mL] dried basil 1/2 cup [125 mL] sour cream Salt and pepper, to taste Boil pasta noodles into salted boiling water until 'al dente'; cool under cold running water, then drain well. Preheat olive oil into a large non-stick frypan. Brown together broccoli flowerets, onion slices, sweet red pepper strips and chopped garlic stirring for 4 to 5 minutes. Mix in red wine vinegar. Into a blender, mix together minced basil or chopped watercress and dried basil along with sour cream; refrigerate until ready to serve. Mix together vegetables and pasta noodles into a bowl. Stir in sour cream mixture, salt and pepper just before serving.