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SUMMER SALAD Here is our favorite pasta salad. This recipe is from the Chinaberry Cookbook,one of my all-time favorite cookbooks (only found through Chinaberry Book Service catalog, not at any bookstore).
16 oz. farfelle pasta, cooked al dente 6 Tbsp. red wine vinegar 2 Tbsp. dried basil 1/2 cup chopped fresh parsley 4 cloves garlic, crushed 1 tsp. salt 1/2 tsp. sugar 2/3 cup grated Parmesan cheese 1 cup good quality olive oil fresh ground pepper 1 cup cherry or grape tomatoes, halved 1 cup zucchini, sliced 1 cup snow peas 1 cup sliced lightly steamed carrots
In blender, combine vinegar, basil, parsley, garlic, salt, sugar, Parmesan, and olive oil. Combine pasta, dressing, veggies, and pepper to taste.
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