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 of...today 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.
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| Basil and tomatoes are probably my two favorite ingredients. Period. |
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| Aren't these the prettiest little cherry tomatoes? |
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| I use this fabulous chopper to make pestos and other salad dressings. |
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| 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!
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