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Monday, October 7, 2013

Italian Pasta Salad

The fresh vegetables and basil pesto really set this pasta salad off. This makes a great side dish for any occasion and its even better the next day.

1/2 lb penne pasta, cooked al dente and cooled under cold running water
3tablespoons Italian dressing (I like wishbone brand)
3 tablespoons basil pesto
1 teaspoon balsamic vinegar
1/4 teaspoon dried oregano
2 tablespoons grated Parmesan cheese
1/4 cup mozzarella cheese, small dice
1 red bell pepper, small dice
1/2 a red onion, thinly sliced
1 cucumber, seeds removed and sliced into desired thickness
1 large carrot, peeled and thinly sliced
1/4 cup sliced black olives (optional)
Salt and pepper to taste
A pinch of red pepper flakes


1. In a large bowl combine all ingredients, and season with salt and pepper to taste. Refrigerate for at least 15 minutes to allow flavors to mend.


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