Here is another summer recipe for you to sink your taste buds into. Refreshing, colorful, slightly salty, and full of flavor, this salad would make a great addition to a summer picnic!
The original recipe comes from my aunt Martha. While I was visiting my mom this summer, she pulled the recipe out of the old family cookbook in hopes that I would make it. I took one look at it and thought...yum! Martha's recipe used wheat-based spaghetti noodles and green bell peppers. I used Tinkyada spaghetti noodles because they don't get mushy and fall apart during cooking. Be sure to cook them al dente for this salad. For some reason I am not a huge fan of green bell peppers so I omitted them for this recipe. If you would like to use them, her recipe says to chop them and sauté lightly with the onions and garlic.
I use kalamata olives produced by the company Mediterranean Organics. I while back I wrote the company about the citric acid used in their products. Here in the USA citric acid can only be made from corn (through fermentation), but in other countries it can be made from either corn, wheat, molasses, or beets. About 25% of the citric acid used here in the USA is imported from other countries, meaning, unless you write the company to find out the source you may be getting minute amounts of gluten in your diet.
Here is the response I received from the company: The citric acid in the Mediterranean Organic Olives and Capers is produced by the fermentation of sucrose derived from cane and beet sources and purified to the highest standard. The Peppers is manufactured through a natural (microbial) fermentation process which converts corn syrup (a carbohydrate substrate) to citric acid using the microorganism Aspergillus niger . The corn syrup is GMO free. And yes, the products are also Gluten-free.
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