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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Summer Basil Salad Recipe

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This recipe for Summer Basil Salad is from The Church Lady Casserole Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c uncooked Penne Pasta
3 Tbsp. pine nuts
1 clove garlic, minced
peel of 1 Lemon, grated
2 Tbsp. rice vinegar
1/2 tsp. salt
4 Tbsp. olive oil
1/2 c. grated Parmesan cheese
1/2 c. fresh basil, chopped
1/2 c. fresh parsley, chopped
3 plum tomatoes chopped
Directions:
Directions:
Cook the pasta, drain and cool.
Blend the garlic, lemon zest, lemon juice, vinegar, salt and olive oil to make the dressing.
In a frying pan, toast the pine nuts. Cool. These will be added to the salad just before serving.
Combine the pasta and remaining ingredients, pour the dressing over and mix well. Top with pine nuts. Serve this salad at room temperature.
Personal Notes:
Personal Notes:
I like to add shrimp to this salad.

 

 

 

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