Fresh Tomato and Olive Pasta Salad…at least, in my opinion

Go directly to recipe

Mon mari et moi agree on a lot of things; we disagree on fewer things and on the rest we agree to disagree.  That's where we get into trouble.

One of the things we agree to disagree on is what constitutes a salad.

Mon mari states that, by definition, a salad has lettuce.  The French agree with him.   "Salade" is the generic French word for all lettuces.

Thus, a few weeks ago we had a conversation that went something like this:

Mon mari: "What's our starter tonight?"  as he reaches for the salad bowl.

Me: "Soup", as I turn the burner on under a pot.

Mon mari: "But you just picked lettuce!"

Me: "I know, it's lettuce soup."

Mon mari: "     "  speechless with incomprehension.

And more recently:

Mon mari: "What's for dinner? "

Me: "Sausage salad", as I turn the burner on under a large pot.

Mon mari: "Great, I love that", as he goes to the fridge for the lettuce.  "Where's the lettuce?"

Me: "It's a pasta salad."

Mon mari: "      "  speechless with incomprehension; followed by  "But it's not a salad if there's no lettuce!"

Variations on these 2 conversations take place at least 4 times a week all summer.  You'd think we'd learn, but where's the fun in that?

I explained that, to me and the rest of the world, a salad is anything; vegetable, pasta, or grain, which may or may not include meat or fish; that has oil and vinegar in it and is not served hot. 

He explained that, to him and the rest of the world, I'm wrong.

And then I shot myself in the foot!  After many weeks of painstakingly teaching him the true meaning of salad, I made one without vinegar. 

He caught me.  "AHA!" he cried….   well, we don't need to rehash the rest of it. 

He liked it; he ate it. 

I made it; I'll call it a salad if I want to! 

So there!

for this week's Presto Pasta Night.

Fresh Tomato and Green Olive Pasta Salad

4 medium, ripe tomatoes, 3 – 4 cups chopped   Roma's or Italian plum are best
1/2 cup green pimento stuffed olives
1/4 cup olive oil, the good stuff
2 cloves garlic, minced
2 tbs fresh chopped oregano
2 tbs fresh chopped parsley
1 1/2 cup farfalle

Peel tomatoes and roughly chop.  Put into a large bowl.  Cut olives in thirds and add to tomatoes.  Mince garlic and add.  Chop/snip herbs and add.  Pour olive oil over all, stir to combine.  Cover with plastic wrap and let sit at room temperature for at least 2 hours, 4 is better.  Cook pasta according to package directions, drain and rinse lightly with cool water.  Add pasta to sauce, toss well to combine and serve.

I still say it's a salad….

Be sure to stop by   Once Upon a Feast on Friday for the recap of all the lovely pasta dishes, some salads, some not…