Taste of Summer Pasta Salad
Aug. 4th, 2010 01:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
apple_pathwaysTo me, summer tastes like tomatoes and basil. (Especially now, when they're both abundant!) Here's a quick, easy, and delicious pasta salad recipe; I made it today for lunch, and it was fab! (Sorry, but I don't have all the measurements; I never measure anything when I'm cooking.)
To make the salad, you need:
Cook the pasta according to package directions until al dente (or however you like it). Drain, and rinse in cold water. Meanwhile, slice up the tomatoes and chop the basil. Add the pasta, tomatoes, basil, and gorgonzola to a large bowl and toss. Start adding about equal parts olive oil and balsamic vinegar and tossing the pasta until it's all evenly coated. Add salt and pepper to your liking and enjoy! Some pasta salads really need to set in order for the flavors to mingle, but this one is delicious right away.
To play around with the recipe, you might add onions, or some other veggies. If you don't like blue cheese, I've also made this with slices of fresh mozzarella and called it a "Caprese Pasta Salad", but in my opinion, the gorgonzola version is the superior one.
To make the salad, you need:
- One pound (one package) pasta, such as farfalle or penne
- Three or four red ripe tomatoes
- A handful or so of fresh basil
- One four ounce package gorgonzola or other blue cheese
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
Cook the pasta according to package directions until al dente (or however you like it). Drain, and rinse in cold water. Meanwhile, slice up the tomatoes and chop the basil. Add the pasta, tomatoes, basil, and gorgonzola to a large bowl and toss. Start adding about equal parts olive oil and balsamic vinegar and tossing the pasta until it's all evenly coated. Add salt and pepper to your liking and enjoy! Some pasta salads really need to set in order for the flavors to mingle, but this one is delicious right away.
To play around with the recipe, you might add onions, or some other veggies. If you don't like blue cheese, I've also made this with slices of fresh mozzarella and called it a "Caprese Pasta Salad", but in my opinion, the gorgonzola version is the superior one.