Submitted by Heather Hancock
Great for lunch in the Spring and Summer, or add a roast chicken and it makes a dinner!
penne or tricolor rotini pasta
fresh corn
tomatoes (roma or halved grape tomatoes)
cucumbers
onions (green or red)
olives
peppers (red, green, yellow or orange)
cheese (feta, goat cheese, fresh mozzarella, or grated parmesan)
dressing:
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar or rice vinegar
splash of balsamic vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, minced
salt and pepper to taste
Boil the pasta until cooked barely al-dente and still firm (it will soften as it sits in the dressing). When finished, rinse under cool water to stop the cooking process. Drain.
Whisk the dressing ingredients in a large bowl to blend. Chop the vegetables and add them to the dressing. Add the cheese and cooled pasta, mix, then refrigerate for 30 minutes to combine the flavors.
No comments:
Post a Comment