Monday, April 18, 2011

rotini salad!

As the weather gets warmer I naturally crave lighter and fresher meals.   
Goodbye heavy stews, chilis, and heavily sauced stick-to-your-ribs pastas, and hell-O fruits, citrus-infused marinades, and chilled pasta salads.

Speaking I'd like to pay homage the classic rainbow rotini salad.  I love it because it is light, simple, healthy, and colorful!  My mom used to make her own variation in the summer and I remember it being one of the first things I wanted to learn to make as soon as I was brave enough to start cooking {read: when I got married!!!!}

Reminder: I am still no cook -- but I am passionate about good food and enjoy every moment spent in my kitchen.  Er, except the dishes.

Makes a great side at a picnic -- or use it as a main vegetarian meal, paired with crusty bread.

Basil and tomatoes are probably my two favorite ingredients.  Period.
Aren't these the prettiest little cherry tomatoes?
I use this fabulous chopper to make pestos and other salad dressings.  
This one consisted of 2 cups basil leaves, olive oil, parmesan cheese, lemon juice, and seasoned with salt and pepper.

The "meat" of this meal would definitely be the halved {sometimes quartered} cherry tomatoes, but actual meat-lovers could add ham chunks or pepperoni slices. Other additions may include:  black olives, broccoli, parmesan cheese, or chopped sun-dried tomatoes.

Mix it all together and you've got your rainbow salad!  
Best served immediately after tossing...

What is your favorite summer pasta salad?
Do tell!
Share recipe!

l o v e,


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