This is my entry this week in Ruth’s Pasta Presto night.   It goes up every friday and if you want some great pasta ideas THAT is the place to get them!

Over on Kettle and Cup I had gotten started talking about the tea room Marc and I had for awhile.  Some good memories, some bad….

Anyway, one of the favorite items on the menu was this pasta salad.  We used it as a side and often people chose it over our fresh cut french fries or homemade onion rings.  And my onion rings are ROCKIN’.  Seriously. We used to go through a ton of this stuff. It is fat free, believe it or not, but it does have rather alot of sugar to balance the vinegar.  The result is a sweet/sour vinaigrette with alot of basil and oregeno flavor.  It does make an awesome side dish, or you can add grilled chicken or shrimp for a meal.  You must use purple onions, and you must put in a full handful of Italian Seasoning. Trust me.

Let is sit overnight if possible, or all day.  It needs at least 4 hours for the flavors to mellow.  Be prepared to make this ALOT.

2 lbs of rigatoni

1 purple onion, coarsely chopped

2 cans back olives, sliced

1 handful mixed Spagetti  seasoning or Italian seasoning

Equal parts of cider vinegar and sugar..adjust to your taste. About 1 c of each.  I like a little more sugar than vinegar. (This is NOT rocket science)

Coarse sea salt to taste (you won’t need much)

Cook the rigatoni until over done. Yep. Overdone. Nope. I am not kidding. Do not try this with a la dente pasta it won’t work.  It needs to be very cooked, but still hold it’s shape.

Drain.  Pour the vinegar and sugar mixture over the pasta.  Dump the handful of herbs on it.  Mix thoroughly and let cool.  Add the onion and black olives and mix well.  Chill overnight.  Serves 12.

Image:MaryeAudet 

Content:Marye Audet Baking Delights 

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