I love recipes that are adaptable and good with just about anything you throw in. Today I am sharing one of those types of recipes with you. This pasta salad is one of our go to dinners because of the ease of preparation, I can add whatever is readily available in our refrigerator, and the fact that I always have the ingredients on hand so I can throw it together in a short amount of time. It’s great after a long days work (or play) outside, and best eaten on a patio or at a park with friends. Are you excited for (consistently) warm weather yet?
everyday pasta salad
14 ounces pasta, cooked and drained
a few handfuls of kalmata olives, crushed or sliced
1-2 fresh tomatoes, chopped
1/2 bunch of red kale, stems removed, shredded
fresh leafy herbs (sweet basil, dill, cilantro, parsley)
handful of nuts, crushed (brazil, almond, cashew)
lemon parmesan vinaigrette (see below)
extra parmesan for garnish
Combine all ingredients adjusting ingredients to preference and taste. Serve with some good bread and homemade lemonade and maybe a fruit salad or pie for dessert.
lemon parmesan viniagrette
1 – 2 small garlic cloves, crushed and minced or ground
juice of one lemon
1/3 – 1/2 cup parmesan cheese
2 – 4 Tablespoons olive oil
freshly cracked pepper
Crush the garlic, add the lemon juice and whisk in the oil. Mix in the cheese and add pepper to taste.
Feel free to play with the ingredients you use in this pasta salad. That’s why it’s such a great recipe. We love adding sun dried tomatoes, other leafy greens like beet tops, chard, broccoli, or other types of kale, pepperocinis, cucumber, etc. Be adventurous and try adding in dried fruits like cherries, cranberries or raisins. You can add cured meats, other cheeses, use gluten free pasta (we used quinoa); the possibilities really are endless to making this a perfect meal. Have fun with it!
