Anti Pasta Salad Recipe:
1 red pepper, diced
1 yellow pepper, diced
1 small red onion, diced
1 variety basket of mini tomatoes (cherry, grape, pear, etc.). If you can’t find a variety basket, pick your favorite!
1 handful of fresh basil leaves, sliced into ribbons*
1 large can of black olives, drained
1 can of artichoke hearts, drained and quartered
2 jars of Napoleon marinated mushrooms, drained
1 cup shredded parmesan
1 bottle of Newman’s Own Oil & Vinegar dressing
Red wine vinegar (approx 1/4 cup)
Extra Virgin Olive Oil (approx 1/4 cup)
Salt, to taste (approx 1/2 tsp)
Cracked black pepper, to taste (approx 1 tsp)
The evening before: cook pasta until al dente. Rinse in cold water. When making pasta salad, it is important to rinse in cold water to remove all the extra starch, so it won’t be sticky or gummy! When water is fully drained, put the pasta in a large bowl, toss in Newman’s Own dressing. Add the diced red pepper, diced yellow pepper, diced red onion, salt, pepper, parmesan and toss. When ingredients are mixed well; add the artichoke hearts, black olives, and marinated mushrooms. Toss lightly. Cover and put in the fridge.
Next day: When you are about ready to serve the pasta salad (or take it to a bbq), take the pasta out of the fridge. Drizzle some EVOO and red wine vinegar over the top. Chop fresh basil into ribbons, add to pasta. Add the tomatoes, and gently toss. Make sure and do a taste test to see if you need to add any more salt, pepper, EVOO, or red wine vinegar. ENJOY!
*How to slice basil into ribbons:
1) Stack basil leaves, about 5 leaves high.
2) Roll the stack of leaves, starting at the stem and moving towards the tip of the leaf.
3) Slice the roll with a sharp knife, like you’d slice a loaf of bread.