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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pasta Salad with Tomato and Basil Recipe

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This recipe for Pasta Salad with Tomato and Basil is from Malisa's Recipe Collections, 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:  
6oz uncooked pasta, mini farfalle shape (about 2 cups uncooked)
1⁄3cup(s) light mayonnaise
1Tbsp red wine vinegar
1⁄2tsp table salt
1⁄4tsp black pepper, freshly ground
3medium plum tomato(es), seeded, diced
1small uncooked carrot(s), diced
1⁄3cup(s) basil, chopped
3Tbsp, chopped uncooked red onion(s)
Directions:
Directions:
In a large pot of lightly salted boiling water, cook pasta as package directs. Drain and rinse under cold running water; drain well.
In a medium bowl, combine mayonnaise, vinegar, salt and pepper. Add pasta, tomatoes, carrot, basil and onion to bowl; toss to mix and coat.

Serving size: 3/4 cup
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
5 points

This recipe tastes best freshly made, but if you would like to prepare it ahead, just keep the dressing separate and toss shortly before serving. It’s important to use nice ripe tomatoes for the best flavor. Diced beefsteak or halved grape tomatoes can be substituted for plum tomatoes if they aren’t beautifully ripe.

 

 

 

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