2-3 bags 1# each of farfalle pasta (cook and lightly oil the day before/refrigerate overnight) Your pasta salad should be more veges than pasta.
Veges: Green onion (green part only)
basil
cilantro
mint
arugula (not as much as the rest of the greens)
one bag of frozen petite peas (defrost night before don't cook)
Sweet cherry tomatoes (in a bag called this at Trader joes, cut in halves)
mince 9-10 cloves of garlic
Juice of 3 lemons
salt and Pepper (easy on the salt, add more pepper to taste)
Grated parmesan cheese and approx. 1/4 cup very good Olive oil (she used Trader Joe's extra EVOO all natural)
Feta cheese is another variation to use with or without parmesan.
Directions: boil pasta day before add a little EVOO and refrigerate
Chop all the herbs and mix all ingredients day of serving.
Drain the defrosted frozen peas and add to salad mixture with pasta. Add evoo, garlic,
fresh lemon juice and olive oil. Pasta should be left room temp. for a couple of hours to absorb flavors. Don't serve cold from fridge. Your salad should show more veges than pasta.
No comments:
Post a Comment