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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Pasta Salad Recipe

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This recipe for Italian Pasta Salad is from Beyond the Beans, 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:  
2 c. bowtie pasta
1/4 c. olive oil (or less)
1 T. balsamic vinegar
1/4 tsp. salt (or less)
1/4 tsp. black pepper
2 tsp. dried basil
1/8 tsp. dried oregano
1 clove garlic, crushed
1 c. chopped fresh, ripe tomatoes
8 oz. buffalo mozzarella cut into 1/4 in. cubes (about 1 cup)
6 sun-dried tomato halves packed in oil, drained, blotted dry and minced (about 1/4 cup)
Directions:
Directions:
Cook the pasta in plenty of boiling water until al dente; drain and rinse. In a large bowl wisk together the oil, vinegar, salt, pepper, basil, oregano and garlic. Add the fresh tomatoes and toss.

Add the cooled pasta, mozzarella and sun-dried tomatoes and toss together.
Personal Notes:
Personal Notes:
Sometimes I double the vinaigrette and use as a marinade for chicken breasts. Grill the chicken, dice and mix into the salad. Yum!

 

 

 

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