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Black Tie Warm Pasta Salad
by Rosina Tinari Wilson
Magazine Issue: U.S. Vol. 4.3
Black Tie Warm Pasta Salad

1 lb. bowtie pasta (farfalle)
4 to 6 cloves garlic, finely minced or squeezed through a garlic press
1/4 cup olive oil
1/2 t salt
1/2 cup good-quality black olives, pitted (kalamata preferred)
1/2 lb. feta cheese, cut in 1/2-inch cubes

In separate bowls:
Drained capers
Sun-dried tomatoes, cut in thin strips
Slivered salted almonds
Parsley leaves (cut or pinched off the stem)

Cook pasta al dente. Combine garlic, olive oil and salt, and toss with pasta. Arrange in a serving bowl, and top with olives and feta cheese. Pass the extras.

Cross References:
Chicken Guacaritos a la Skippy
Ham 'n Cheese Monster Melt

Original Source:
Rules for When Wine Rules

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