This salad, concocted by Lizard Breath, is becoming one of the “hits” of the summer (hmmm, a blahg entry is percolating on that topic…) and I’ve been asked to make it for Party Part Deux at Karen’s tonight.

Ingredients:

• 1 lb. box penne rigate pasta, cooked al dente
• one small bunch asparagus, lightly steamed
• kalamata olives, halved and pitted (to taste)
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• chopped carrots (about a half cup’s worth works)
• chopped celery (about a half cup’s worth works)
• 1 chopped tomato
• 3-4 hard boiled eggs, in chunks
• 1 can black beans, drained and rinsed
• parmesan cheese to taste
• Dressing ingredients (whisk together):
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1-2 tsp. oregano
• 1-2 tsp. basil
• 1-2 tsp. celery seed
• black pepper to taste
• salt to taste (optional)

Toss everything together (this takes a pretty big bowl).

Serves at least 12.

Lizard notes: “basically anything you want to put in, but i think the asparagus and olives are key.”

And now, I have to take sunscreen down to the YAG summer theatre camp. I can quit but I cannot seem to stay away 🙂

This entry was posted on Wednesday, July 19th, 2006 at 10:37 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.