Description
We are pasta salad people. They’re simple, they’re quick, you can make them in advance and let them hang out in the fridge, they work for sides, for mains and are always delish…and you can mix and match like crazy 🙂 .
Ingredients
As much or as little of the following ingredients:
- a short cut pasta (we use g-free)
- sopressata (or your favorite pepperoni/salami)
- cherry tomatoes, sliced in half
- mini sweet peppers, chopped and stems removed
- fresh basil leaves, lightly torn
- shredded Parmesan cheese
- Extra Virgin Olive Oil (EVOO)
- Balsamic vinegar
- salt and pepper
Instructions
- First, drop your desired amount of pasta into boiling water and cook until al dente (don’t over cook). Remove from heat, drain and then run cold water over it to stop the cooking process (since it’s a pasta salad, you want it cold). Once it’s cool and drained, add in your…
- …favorite ingredients! We add in our sopressata, sliced tomatoes, chopped sweet peppers, basil. and Parm.
- We like a 3 to 1 ratio of EVOO and balsamic vinegar, so I drizzle that on and toss everything together. Add in small ratios and taste as you go to find your perfect amount.
- Cover and keep in fridge when not enjoying.
Notes
The easiest way to mix and match is with a pasta salad!