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- C. J.
- 1/2 lb (.2 kg). dried small pasta shells
- 1 Tbsp (15 ml). white-wine vinegar
- 1 Tbsp (15 ml). vegetable oil
- 1 cup (225 ml) pitted ripe black olives, cut crosswise into rings
- 2 cups (475 ml) cherry tomatoes, quartered lengthwise
- 1 small green bell pepper, chopped fine
- 1/2 cup (125 ml) thinly sliced celery
- 1/2 cup (125 ml) thinly sliced scallion
- 1/3 cup (80 ml) shredded fresh basil leaves, or to taste
- 2/3 cup (150 ml) mayonnaise
- 1 Tbsp (15 ml). fresh lemon juice, or to taste
- In a kettle of boiling salted water boil the pasta shells, stirring occasionally, for 12 to 14 minutes, or until they are tender.
- Drain shells in a colander, and refresh them under cold water.
- Drain the shells well again.
- In a bowl toss them with the vinegar and oil.
- Add the olives, tomatoes, bell pepper, celery, scallion, and basil.
- In a small bowl whisk together the mayonnaise, lemon juice, and 2 Tbsp (30 ml). water.
- Pour the dressing over the mixture, and toss the salad gently until it is combined.
- Season the salad with salt and pepper and transfer it to a portable container.
- Allow the salad to chill for at least a few hours before serving.
- The salad may be made up to one day in advance and kept covered and chilled.
- Just before serving toss the salad again.
- This recipe came from Gourmet magazine years ago. I have served it many times at different functions and it's always a hit. I normally cut the scallions down to 1/4 cup, but that's just my preference. This is a cool, light refreshing salad - perfect for barbeques and picnics.
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