Wednesday, July 9, 2014

Creamy Italian Pasta Salad

alltogether
Kate here again with another recipe. I wait all summer for fresh tomatoes and green peppers so I can make this salad. The recipe calls for cherry tomatoes but I prefer chopped fresh tomatoes from my garden. Garden tomatoes have so much more flavor than the grocery store variety. So here's what you'll need:
ingredients
1 cup mayo
2 T. red wine vinegar (It has to be red wine vinegar for the best flavor. White wine and cider vinegars will fall flat. As you can see from the photo, I've grown weary of running out of red wine vinegar and bought a whole gallon this last time.)
1 clove garlic, minced
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups twist (Rotini) macaroni, cooked and drained (I prefer the spinach and tomato mix for color.)
1 cup quartered cherry tomatoes--or some fresh from your garden (Okay, so the ones in the pic aren't from my garden. I was actually going to make it using cherry tomatoes from the grocery store so you could see how it should look. My local grocery store only had two cartons left and the cherry tomatoes were all wrinkly--yuck! Plus, we'd already eaten most of our ripe garden tomatoes that day. These vine-ripened tomatoes were on sale for the same price as romas so I bought them.)
1/2 cup chopped green pepper (The ones in the photo really are from my garden.)
1/2 cup sliced ripe olives (1 small can)
noddles
Cook and drain the pasta according to package directions.
Mix
Then combine the first six ingredients and when your two year-old says, "Mom! Gook!" put him on the counter and let him cook for goodness sakes.
stir
Combine the sauce and noodles.
Add
Chop the vegetables and add to the noodles. Stir together and chill before serving.
alltogether
And there you have the best-tasting pasta salad with help from your garden peppers and tomatoes.
serveEnjoy! I like to serve it with parmesan bread. Place sliced and buttered bread on a cookie sheet. Sprinkle with parmesan cheese and place under the broiler until very lightly toasted. I ran out of parmesan cheese the day I made this salad so there are no pics of parmesan bread. Use your imagination, or better yet, make some yourself for dinner tonight with this salad.
Creamy Italian Pasta Salad
1 cup mayo
2 T. red wine vinegar (It has to be red wine vinegar for the best flavor.)
1 clove garlic, minced
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 1/2 cups twist (Rotini) macaroni, cooked and drained (I prefer the spinach and tomato mix for color.)
1 cup quartered cherry tomatoes--or some fresh from your garden
1/2 cup chopped green pepper
1/2 cup sliced ripe olives (1 small can)
Combine first six ingredients. Stir in remaining ingredients. Cover, chill. Makes 3 cups.