Chilled Spaghetti Salad
|Spaghetti/Spaghettini||1 Pound (Null)|
|Olive oil/Null||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Peeled sliced sweet red pepper/Null||1 Cup (16 tbs) (Null)|
|Black olives/Null||12 , pitted and sliced (Null)|
|Capers/1/2 cup cooked green peas||3 Tablespoon (Null)|
|Canned anchovy fillets/Null||2 Ounce, coarsely chopped (1 Can)|
|Minced parsley/Null||2 Tablespoon (Null)|
|Lemon juice/Null||2 Tablespoon (Juice Of 1 Lemon)|
|Freshly ground pepper/Null||To Taste (Null)|
|Salt/Null||To Taste (Null)|
1. Cook pasta al dente, drain, and toss immediately with 1/4 cup olive oil. Cool.
2. Toss with other ingredients and refrigerate at least 1 hour before serving or before leaving for picnic. Just before serving time, toss with 1 tablespoon olive oil and correct the seasonings.