| | Roman Pasta Salad 8 ounces of rigatoni
2 cups of fresh green beans, cut into pieces
2 carrots, sliced
2 cups of green peas
3 tomatoes, cut into eights
1/4 pound of Italian salami, thinly sliced
2 tablespoons of halved pitted green olives
2 tablespoons of halved pitted black olives
6 anchovies, chopped
2 tablespoons of capers
3 tablespoons of vinegar
1/4 cup of oil
salt and pepper to taste
pinch of salt
3 tablespoons of chopped chives
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Cook pasta in boiling, salted water until just tender, following package directions, drain and set aside. Boil green beans in salted water for 12 minutes, add carrots and peas for last 5 minutes of cooking time, drain. Mi the pasta, vegetables, tomatoes, salami and olives together. Combine the anchovies, capers, vinegar, oil, salt, pepper and sugar. Add dressing to pasta mixture and toss well. Add chives, cover and let stand for 1 hour before serving. Serves 4
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