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.
2 comments:
Uh, please come cook for me? Please?
tst
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