Friday Side Dish: Garlic Tomato Pasta Salad

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple.

Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner.

Pasta is mostly starch because it is made of flour. It also contains other minerals and vitamins either directly from wheat or from artificial enrichment. Whole wheat pasta contains considerable amounts of minerals such as magnesium, iron, calcium, potassium, zinc, selenium and manganese. Pasta also contains a small amount of sodium, and has no cholesterol. Source

Roasted Garlic, Olive and Tomato Pasta Salad
Serves 6 as a side or 4 as a main

Ingredient:
3 small heads garlic
Olive oil
1 pound medium pasta shells
15 ounces whole or skim milk ricotta
3/4 cup whole milk yogurt
1 1/4 teaspoon salt
Freshly ground black pepper
4 small tomatoes (about 1 pound), roughly diced
1 cup black or green olives, sliced
1/3 cup firmly packed fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.

Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing.

Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.

Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.

Serve slightly warm or chilled. The texture is best when served immediately, but the garlic flavor improves overnight, so either way it's good.

Source: The Kitchn

The body needs more than 40 nutrients: vitamins, minerals and water, as well as energy-providing protein, carbohydrates and fats. No one food supplies all the essential nutrients in the amounts needed. Therefore, it is important to eat a variety of foods each day.