If I had had some fusilli in my pantry, I would've used it.
*I think I reference Seinfeld on this blog more than anything else, not that there's anything wrong with that. I maintain that it's the best sitcom ever made.
Pasta salad! It's at every potluck and picnic you'll attend this summer, and while each person's recipe might differ slightly (or broadly), it's usually pretty safe to add a hefty scoop to one's already-overflowing plate.
If I'm being honest, this pasta salad recipe is pretty boring, but we like it. Thanks to our bumper crop (or, more accurately, the yield one might expect from 30 or so plants), there are just as many tomato halves as there are noodles, but you can definitely adjust the amount. Heck, you probably already have a go-to pasta salad recipe, but thanks for checking mine out anyway!
Standard Made-From-Scratch Pasta Salad
Makes about 8 servings
- 8 ounces uncooked rotini (or fusilli!) pasta
- 2-3 cups grape or cherry tomatoes, halved
- 1 small cucumber, peeled, seeded, and chopped
- 1 green (or orange!) bell pepper, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh basil, julienned (or 1 teaspoon dried basil)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente. Drain, and rinse with cold water.
While the pasta is cooking, in a large bowl, mix the cucumber, bell pepper, tomatoes, and Parmesan cheese.
In a jar with a lid, mix the olive oil, vinegar, basil, oregano, ground mustard, salt, garlic powder, and pepper. Seal jar and shake well.
Add the cooled pasta to the veggies, then pour the dressing over the salad and toss to coat.
Cover, and chill for at least a couple of hours in the refrigerator. Add a little extra oil if it seems dry when you get ready to serve.