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Garden Fresh Pasta Salad

 

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

  1. 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.
  2. While pasta is draining/cooling, chop basil leaves and garlic cloves, halve tomatoes, peel and cube cucmber, and open can of olives.
  3. 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.

https://oldfh.collegecompanydesign.com/2012/07/garden-fresh-pasta-salad/

 

 

 

 

 

 

 

 

 

 

 

 

blogRecipesSeasonal Eatingbasilmediumsidesvegetarian
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