Pasta salad is a summer staple for me, light and refreshing, and you can toss almost anything you like in it. I have a hard time eating the same thing more than twice in a week but i dont have many mouths to feed, and i dont like for things to go bad, so i tend to just use the same ingredients in different ways all week…in this case, i made a giant batch for a 4th of July BBQ, but you can always cut the recipe down if you need.
Serves – 10-12 hungry people
1 box tri color farfalle or pasta of choice.
1 container grape tomatoes, sliced
1/2 red onion, minced
1/2 lb black olives leftover from pie night….sliced
2 small jars marinated artichokes, drained and chopped
1/2 lb leftover premade antipasti salad…chopped(ham, cheddar cheese, cappicola, salami, mozz, mushrooms, spices)
1 giant scallion*, minced
1 tb sweet minced garlic
3 tb chopped fresh basil*
1/2 cup shredded parmesan
1 tsp sugar
1 tb McCormicks Supreme Salad seasoning
1 tb olive oil
Step 1 – put water on to boil and start slicing veggies into a ginormous mixing bowl.
Step 2 – add oil, sugar and seasoning and mix it all about!
Step 3 – cook your pasta to al dente, drain and immediately run under cold water to stop it from cooking. Shake the water off and toss in your bowl of veggies. Salt and Pepper to taste.
Serve with… grilled meats, potato chips, patriotism, irony.