Pasta Salad
That little diversion has absolutely nothing to do with this Pasta Salad recipe but it supplied a little tidbit of useless, but fun, information. For a more practical purpose, here is a versatile and favorite Pasta Salad recipe
Ingredients
- 1 lb. Small Pasta such as Orecchiette, Acini De Pepe, (both usually found boxed in the pasta section of the grocery story), small shells and small elbows
- 3 tbsp Rice Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Salad Oil (your choice)
- Salt & pepper
- Fresh Basil
- Oregano
- Fresh Garlic (your preference to taste)
- Green Pepper, well diced
- Red Pepper, well diced
- Cheese (your choice)grated
- Olives, pitted (green or black), diced
- Any meat (such as bacon, ham, prosciutto), cooked and diced but not too small
- Any seafood (such as Shrimp, crabmeat), cooked and diced but not too small
Directions
Boil pasta per the instructions but do not overcook. Drain pasta, rinse with cold water until cool and pat dry with paper towel(s). This will help the dressing to adhere to the pasta. Season the pasta to taste.
Mix well and leave for a few hours or overnight in the refrigerator.
Release your creativity, experiment and add anything you want. Do you like shredded red cabbage? Throw it in. Have left over chicken? Throw it in. Have peas left over from last night’s dinner? Throw it in. Whether you adhere to the basic recipe or take liberties and make it your own, this Pasta Salad is a good place to start enjoying the summer.