Recipes...

Canaan Valley Pasta Salad

This is an Italian style pasta salad which may be served warm (not hot) or cold.

Ingredients:

• 2 lbs pasta cooked el dente in salted water and drained - shells or penne or similar - add olive oil to keep from sticking
• 1/3 lb sun dried tomatoes - slice these and put in a bowl with water then zap in the microwave for a minute or so, then set aside to soak and add at the end after draining water off
• 1/4 cup grated parmesan - add to pasta while it's still hot
• 3/4 lb of feta coarsely crumbled - add to pasta while it's still hot
• 2 sweet red peppers - sliced thin and long - saute in olive oil briefly
• 1 1/2 large red onions sliced (not chopped) and sauted in olive oil briefly
• 1 14 oz can California style pitted ripe black olives, sliced
• 1 small jar marinated artichoke hearts sliced
• 3 or 4 cloves fresh garlic, crushed
• the juice of 1 lime - or a little white wine
• 3 or 4 pepperoncini chopped
• 1 tsp ea of dried basil, oregano and whole fennel seeds
• 1/2 tsp ea of salt and ground black pepper
• add cayenne if you like it spicy
• combine all ingredients - serve immediately warm or later chilled
• add additional olive oil if needed for moisture