Green Salad with Pasta

Green Salad with Pasta and Dressing
I had this salad at a street cafe and enjoyed the added texture of pasta in the salad and the

unusual flavor of green olives.

1 head Bibb or Boston lettuce, torn

1 cup cherry tomatoes, halved or quartered if large

1 cup of cooked, cooled elbow macaroni or some other small pasta

1/2 cup chopped green olives with pimento

2 roasted red peppers, cut in strips

1/4 medium red onion, thinly sliced

1. Assemble the salad.
2. Get a paper towel wet and squeeze out the extra water.
3. Place clean wet towel on top of the salad and chill for at least 1 hour.
4. Assemble the dressing and refrigerate.
5. Toss salad with enough dressing to just cover. The rest will keep about 1 week.
6. You can also use the dressing as a marinade.

Salad Dressing

1 1/3 cups olive oil

1/3 cup red wine vinegar

1/4 teaspoon whole peppercorns

pinch of hot pepper flakes

3 cloves garlic

1/4 teaspoon rosemary

1/4 teaspoon oregano

1/4 teaspoon basil

1/2 teaspoon salt, or to taste

!/4 teaspoon freshly ground black pepper

1/4 cup grated Parmesan cheese