Bruschetta
Pasta Salad
·
2 cups bowtie
pasta
·
1-2 cups fresh
cheese tortellini
·
1 pint baby heirloom
or cherry tomatoes, halved
·
1/4-1/2 cup freshly
grated parmesan cheese
·
2-3 TB good
balsamic vinegar
·
2 cups fresh spinach or
arugula
·
fresh chopped basil,
to taste
·
extra olive oil for
drizzling, to taste
EASY ITALIAN DRESSING
·
1/4 cup quality
olive oil
·
3-4 TBSP white wine vinegar
·
1 TB Italian
Seasoning
·
1/4 tsp garlic
granules
·
1/4 tsp sea
salt
·
1/4 tsp black
pepper
1.
First, make the
dressing. Combine all dressing ingredients and whisk (or pop it in a mason jar
and shake) until well combined. Ingredients will separate naturally, simply
whisk/shake again before pouring and you're good to go!
2.
Bring a medium-large
pot to boil over high heat and cook dried pasta per package
instructions. With 3-4 minutes of cook time remaining, add tortellini.
When both pastas are tender and cooked through, remove from heat and drain.
Rinse with cold water to halt cooking and set side.
3.
Add tomatoes and basil
to pasta. Pour over dressing and mix well.
4.
Top with freshly
grated parmesan and a drizzle or two of balsamic vinegar. Enjoy at room
temperature or chilled. Serves 6. (Adapted from Peas and Crayons)
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