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Garden Fresh Pasta Salad
The garden is flourishing this time of year, leading to all sorts of fresh menu options. This simple yet robust pasta salad is a great way to enjoy the first garden harvest, and perfect to take along as a side dish to your neighborhood or family gathering!
Ingredients
- 24 ounces (2 boxes) rainbow rotini
- 1 1/2 pints grape tomatoes, halved
- 1 large english cucumber, peeled and cubed
- 3 cloves fresh garlic, minced
- 4 ounces (1 can) chopped black olives
- 1 cup fresh basil leaves, chopped or torn
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons sea salt
- 1 tablepoon fresh ground black pepper
Instructions
- Boil pasta for 10-12 minutes, or until desired firmness (add 1 tablespoon olive oil and dash of salt to boiling water to keep pasta from sticking together). Let pasta drain/cool in large collander for about 10 minutes.
- While pasta is draining/cooling, chop basil leaves and garlic cloves, halve tomatoes, peel and cube cucmber, and open can of olives.
- In large serving bowl, combine pasta, tomatoes, cucmber, garlic, olives, basil, olive oil, lemon juice, vinegar, salt, and pepper. Mix unitl well blended and serve.
Notes
If serving a smaller crowd, simply use half the amount of all ingredients listed.
