Name: Mediterranean Pasta Salad with Olives and Capers
Yield: Makes 12 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 tablespoons tomato paste; 2 tablespoons balsamic vinegar; 2 garlic cloves, minced; 3 cups diced seeded plum tomatoes; 2 cups chopped fresh fennel (about 1 medium bulb); 1 cup chopped fresh basil; 6 green onions, chopped; 1/2 cup chopped pitted Kalamata olives; 1/4 cup drained capers; 16 ounces penne pasta

Mary deMuth of Rowlett, Texas, writes: "Because my husband is in a graduate program, we've been able to meet people from all over the world. It has been a great experience for our three children — and a chance for me to add to my recipe collection. We frequently have other students over for dinner, so I'm always learning new dishes. Next year our family will be moving to southern France, and we're very excited about the food we'll have there. We hope to make many new friends who will share their Provençal specialties."

This side dish is a perfect contribution to any potluck picnic. Toss in a can of drained tuna for a more substantial salad.

Recipe notes

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