Summer Pasta Salad Recipe
Summer pasta salad is a vegetable pasta salad. Prepared with small shell pastas, the summer pasta salad is tossed with olive oil and minced basil for a fresh flavor. Served for lunch or brunch, it is a great addition to meals.
Ingredients
| 4 ounces tiny pasta shells, elbow macaroni, or ditalini | ||
| Olive oil | 4 Teaspoon | |
| 1/4 cup minced fresh basil or parsley | ||
| Black pepper | 1/8 Teaspoon | |
| 1 small red onion, chopped fine | ||
| 1 medium size cucumber, peeled, seeded, and chopped | ||
| 1 large ripe tomato, cored, seeded, and cut into 1/2 inch cubes | ||
Directions
In a large saucepan, cook the pasta according to package directions, omitting the salt.
Drain, rinse under cold running water to stop the cooking, and drain again.
Transfer the pasta to a large bowl; add the olive oil, basil, and pepper, and toss well to mix.
Add the onion, cucumber, and tomato, and toss well again.
Drain, rinse under cold running water to stop the cooking, and drain again.
Transfer the pasta to a large bowl; add the olive oil, basil, and pepper, and toss well to mix.
Add the onion, cucumber, and tomato, and toss well again.
Chef
