Friday, July 07, 2006

Summer Pasta Salad

This is another of those recipes with practically endless poss-i-bilities. Prepare the pasta according to the package directions. We like to put the hot pasta into the dressing so it better soaks up some of the flavors, so don't make the pasta too far in advance. For the dressing use, reserved liquid from a jar of marinaded artichoke hearts, 1/4C olive oil, 3T balsamic vinager, 2T chopped fresh basil, 2T chopped fresh oregano, salt and pepper to taste. This dresses about 1/2 pound of pasta to our liking. To the pasta was added diced carrots, the artichokes, summer squash, salami, olives and tomatoes. Use your imagination. Add whatever veggies you like, and if you want a meatless dish, leave out the salami; tuna or diced cooked chicken would be good as well. Top with some shredded cheese. Chill before serving. A nice crisp white wine goes well with the salad and bread.

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