Pasta Salad-Summer Sonoma Style

Pasta Salad-Summer Sonoma Style

I posted on Facebook that I had just finished making a pasta salad for my step kids, who are moving, and couldn’t stop smelling my fingers steeped as they were with the scent of fresh basil and garlic! Is there anything better? It caused some people to ask for the recipe, so here it is…this salad is great cold OR warm.

this can be eaten cold, warm or hot!

Ingredients:

  • pasta of your choice-if it needs to be gluten free as it does for my daughter in law, I use rice pasta usually in spiral form
  • fresh basil
  • goat cheese-soft or crumbled, your choice-soft makes it cremier
  • cherry tomatoes-yellow & red combo the best-about 1/3 to 1/2 tomatoes to pasta

    rough proportion. this probably is a bit more tomato then I usually use

  • olive oil
  • salt & pepper

While your pasta is boiling slice your cherry tomatoes in half and chop your garlic. I usually keep the garlic pieces quite large so people can pull them out if they don’t like garlic. It will leave the pasta with just a hint of garlic. If you are a garlic love like I am, go ahead, dice it or eat it whole. When the pasta is done, save a bit of the hot water and set it aside, mix the pasta with olive oil, salt & pepper, tomatoes, basil and chop in the goat cheese. If you use creamy goat cheese add the water and mix it all together. Voilå, it’s done. This salad is perfect hot, warm or cool. If  you store it in the refrigerator, bring it to room temperature, or put in the microwave and warm to liquify the olive oil and cream it up a bit. It’s the perfect dish for a summer night dining alfresco. Enjoy!

simple dining alfresco-image via frolic blog

Comments

comments

5 Comments

  1. Susan E. Brown 9 years ago

    Yum!! My kind of summer salad!

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