Italian Pasta Salad Recipe

Italian Pasta Salad

juice of 1 1/2 lemons
7 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
6 green onions
1/2 pound black olives, cut in half
1 - 14 ounce can artichoke hearts
1 sweet red pepper
1 cup cherry or grape tomatoes, cut in half
1 pound pasta, any shape
salt and pepper to taste

Bring a large pot of well salted water to a boil and add pasta. Cook until al dente and drain.

Make the dressing by shaking together in a jar the lemon juice, olive oil, balsamic and red wine vinegars.

Chop the green onions and place them in a large serving bowl. Add the olives. Drain the artichoke hearts, cut them into quarters and add them. Slice the red pepper very thinly. Add the pepper slices to the bowl. Add the cooked, drained pasta. Pour the dressing over all and mix well. Add the tomatoes and mix lightly again. Season to taste with salt and pepper.

• Extra virgin olive oil has a strong and distinctive taste. If you prefer use light olive oil or your favorite vegetable oil.

• As with most recipes, you can change this one up to suit your taste. Add more vegetables - some yellow or orange peppers will add more great color.

• Vary the look of your salad by using a variety of pasta shapes. I would usually use penne pasta for this recipe, the small tubes, but farfalle pasta (the butterfly shape) or curly fusilli would be a nice visual change.

• Add a bit of chopped ham if you want meat in your salad.