Recipes

3 ounces mixed salad greens
1 large red onion, minced
6 tablespoons finely chopped flat-leafed parsley
6 tablespoons finely chopped cilantro leaves
2 large ripe tomatoes, chopped
1 cup cooked pasta (pennne)

FOR THE VINAIGRETTE:
2/3 cup extra-virgin olive oil
Juice of 1 large lime, or 2 tablespoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon mustard
salt and pepper
Pinch red pepper flakes

For the garnish:
Ripe Olives
Sprigs Mint

1. First make the vinaigrette, In a small bowl, whisk together the oil, citrus juice, chopped garlic, and mustardl Season with plenty of salt, pepper, and red pepper flakes; set aside.

2. Tear the salad leaves into small pieces and put in a bowl. Stir in the onion, tomatoes, pasta, parsley, and cilantro. Spoon the vinaigrette over, toss, cover with plastic wrap, and chill until required.

3. Add the vinaigrette and garnish with mint and olives.

4 cups penne or rigatoni
salt and pepper
1 small red onion, finely chopped
1 red chile, seeded and minced
1 pound ripe tomatoes, chopped
6 tablespoons olive oil
8 ounces fresh buffalo mozzarella, chopped (I used cows'-milk substitute mozzarella)
handful fresh basil or mint leaves
1/2 cup black olives

1. Cook the pasta in a large pan of boiling salted water for 10 to 12 minutes until just al dente, stirring from time to time.

2. Meanwhile, in a large bowl, mix together the onion, chile and tomatoes. Season with plenty of salt and pepper, then stir in the oil.

3. Drain the pasta and add it to the tomato mixture, together with the mozzarella, basil and olives. Stir well and serve immediately.