Sunday, July 6, 2014

Summer Herbed Pasta Salad

Herbed Pasta Salad
Course Salt and Ground Black Pepper
 1 pound Short Pasta such as Rotini
1/3 cup Olive Oil
4 cloves Garlic
1 cup chopped Fresh Basil
1/2 chopped fresh Parsley Leaves

In a large pot of boiling water, 
cook pasta until al dente, 
according to package instructions.

Drain and rinse pasta under cold water,
leave in colander and set aside.

Meanwhile, in small skillet, heat olive oil and garlic over medium heat.
Cook, stirring, until garlic is fragrant and sizzling, about 1 minute.
Remove from heat and let stand until cooled.

Wash herbs and rough chop.

Add herbs to garlic and olive oil.
Pour over pasta and toss.
Cover and refrigerate until ready to serve.

Serve chilled or at room temperature.

Feel free to add in any vegetables of your choosing.
Here, I have added black olives, broccoli, and carrots.
As garden produce is now in peak season,
you have many options during the summer.


  1. This is tonite's dinner ... sounds perfectly delish.
    Thanks so much for sharing, Barb