Monday, July 24, 2006

Practically Perfect Pasta Palad

Pasta salad is awful for you. All of that mayonaise, eggs, fat, fat, fat, blah, blah, blah.

Pasta Palad (I had to go with the alliteration), on the other hand: delish and nutrish (caution: dork typing).

You are all screaming to know how I made it... ok, I'll tell you:

1. Saute your veggies of choice in about 2 tablespoons of EVOO and fresh garlic. Transfer to your serving dish. I used broccoli, asparagus, carrots and canned diced petite tomatoes (it's what I had).

2. Add about 3-4 tablespoons balsamic vinegar, salt, pepper, and a whole lot of fresh chopped basil.

3. Toss in about 1/2 pound al dente pasta of your choice (I like farfalle). You can step it up a bit with the whole wheat pasta. You can serve at room temperature or chill for a couple of hours. If you chill it you may need to add a bit more oil and vinegar.

4. Right before serving stir in about 1/2 cup diced fresh mozzarella or shredded asiago cheese. It didn't photograph well, but it sure tasted good.

Hope you try it, hope you like it.


Michelle said...

Uh, please come cook for me? Please?

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Meg said...