Sicilian Bowtie Pasta Salad

After growing up in an Italian home I can honestly say I ate pasta all the time.  My family, however, never prepared Pasta Salad until recently.  This recipe is similar to my wife’s Pasta Salad.  I’m happy to say it is almost as good as hers.  I hope you like it.

Ingredients

• 16 oz – Bowtie Pasta
• 1 cup – Broccoli, chopped small
• 3 – Roma Tomatoes
• 2 oz – Parmesan Cheese, grated
• 3 – Hard Boiled Eggs, chopped fine
• 2 Cups –  Marinated Artichoke Hearts, quartered
• 6 – Fresh Basil Leaves, chopped fine
• 1 Cup –  Black Olives – sliced
• 1 Cup – Green Olives, sliced or whole
• 1/2 Cup – Olive Oil
• 2 –  Fresh Garlic Cloves, minced
• 1 1/4 Teaspoon –  Balsamic Vinegar
• 2 1/2 Teaspoons Salt
• 2 Teaspoons – Italian Seasoning
• 1 cup – Curly Parsley, chopped – Optional

Preparation

1. Cook pasta in water with a little olive oil to prevent sticking.  Cook until al dente.  Literally, al dente means “to the tooth”, so it should be slightly firm.
2. You may boil the egg in the pasta water for the 15 minutes it takes to become hard-boiled.
3. Combine all the ingredients in a mixing bowl.
4. Mix!
5. Refrigerate for at least 30 minutes to chill before serving.

Serves 8 to 12  adults as a side dish.  Works great with New Orleans style Muffulettas.