Healing food

Elegant Pasta Salad

by Bonnie Bucquqeroux

5 C mixed pasta [mix tri-color rotelle (twists), farfalle (bow ties) and penne (tubes) or some other combination of thick pastas]
6 C water
1 t salt
1 T olive oil
1/2 C sliced ripe olives
1 14-oz can Artichoke Hearts - quartered, in water
1 14-oz can Mandarin oranges, drained
1 red pepper (blackened and diced - see below)
1 Vidalia onion - diced

DRESSING:
1-1/2 C mayonnaise
3/4 C Vidalia onion sauce (can substitute Roasted Garlic dressing) - (Specialty stores and even Sam's Clubs sell Vidalia sauce)

TO PREPARE RED PEPPER: Slice pepper, removing seeds, and brush with olive oil. Flatten and place on broiler pan and place under broiler until the skin blackens. Remove and place in a plastic bag, seal and put aside for 10 minutes. Run cold water and rub off the loosened skin as you hold the strips under the running water. Drain and dice.

Bring water to boil in large pot, add salt and olive oil (to prevent pasta from sticking). Add the pastas according to their cooking times - thickest first, etc. Cook al dente (firm and not rubbery) and then immediately plunge into cold water and drain. Remember to keep fluffing the pasta as it cools.

Add onion, ripe olives, Mandarin oranges, diced roasted pepper, and diced onion. To add artichokes, drain by squeezing each segment in your hand and then tear it into small pieces. Mix Vidalia onion sauce (or Roasted Garlic dressing) and mayo together. Do not add dressing until pasta no longer glistens with water from cooking or the dressing may not coat the pasta properly.

You can make this a few hours ahead the day of a party. Just before serving, mix again and add a few more slices of ripe olives and Mandarin oranges on top.