Monday, July 4, 2011

Pasta Salad

What's a picnic without a good pasta salad. I've made this once before and decided to serve it on the 4th of July with our picnic menu. Use whatever fresh veggies you have and enjoy, this time I added some fresh asparagus that was steamed for a few minutes, cherry tomatoes and fresh basil. I think summer squash, zucchini, Vidalia onions, and olives would all make good ingredients for this dish.

  • 8 ounces rotini pasta
  • 12 cherry tomatoes, halved
  • 1/2 red onion, diced
  • 3 green onions, sliced
  • 1/2 cup chopped fresh basil
  • 3/4 cup asparagus, steamed, cut into bit sized lengths
  • 1 15-ounce can Cannellini beans
  • 1 teaspoon dried oregano
  • 2 tablespoons balsamic vinegar
  • salt, to taste
  • black pepper to taste

Cook pasta according to package directions. Drain, rinse and set aside.

Combine all other ingredients in a large bowl.

Stir in pasta and let flavors meld at room temperature for about 30 minutes before serving.


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