" Fast Times At Ridgemont High" Sean Penne Pasta Salad

Take care of those munchies with something healthy!

You will need:

For the Dressing:

  • 1/2 cup pure olive oil
  • 1/2 tsp crushed red pepper
  • juice of one lemon
  • 1 clove garlic, minced
  • 2 tsp fresh dill, chopped
  • 1/4 tsp salt

For the Salad:

  • 8 ounces penne pasta
  • 1/2 cup nicoise olives, roughly chopped
  • 1/4 cup cornichons, sliced
  • 2 tbsp capers
  • 2 cups cherry tomatoes, quartered
  • 1 red onion, thinly sliced
  • 1/2 cup romano, grated
  • 1/4 cup flat leaf parsley, roughly chopped
  • 1 scallion, finely chopped
  • 1 cup white beans, cooked
  • 1 can solid white tuna, drained and flaked
  • 1 copy Cassell's English~Surfer/Surfer~English dictionary

Directions:

1. Make the dressing: In a small mixing bowl, combine the olive oil, red pepper, lemon juice, garlic, dill and salt. Whisk together, cover and refrigerate.

2. Prepare salad ingredients: Cook the pasta al dente, (a little less than package instructions may call for) drain, rinse well 2 or 3 times and toss with a little olive oil.

3. Chop the olives and cornichons, quarter the cherry tomatoes, slice the onion, grate the cheese and chop the parsley and the scallions.

4. Make the salad: In a large mixing bowl, combine all salad ingredients and toss together.

5. Whisk the dressing once more, pour over the salad and toss a few times to mix in evenly.

6. Be prepared: If planning on eating this dish in history class, triple the recipe. That way when the teacher says: "did you bring enough for everyone?" You did.



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