This is the first pasta salad I made. The recipe was clipped from
the August 1978 issue of Vogue by my friend, Anna. It is a wonderful melange
1 lb. penne macaroni or small shells
3 T. oil
2 lbs. tomatoes, cut into 1/2-inch slices, then into V strips
20 black olives, pitted
24 1/2-inch cubes feta or mozzarella cheese
6-8 anchovies, cut up or small can tuna fish packed in oil
2 t. oil from fish
1/2-2/3 c. olive oil
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
Freshly ground pepper
1. An hour before serving, combine all salad sauce ingredients in a bowl
large enough to hold pasta when cooked. Let stand at room temperature,
stirring once or twice.
2. About half an hour before serving, bring 6 quarts of water to a boil.
Add oil and salt (if using) then pasta, stirring at first to prevent sticking.
Cook al dente. Drain well, flushing with cold water to stop cooking.
3. Add drained pasta to salad sauce in bowl and mix well. Taste and correct
seasoning. Add a bit more oil if needed, as all pasta should be lightly
4. Serve hot or at room temperature. (The longer it sits, the more it
seems to absorb the sauce so do not make too far in advance and never
serve it colder than room temperature.)