the other day i was asked to bring a side dish to my sister’s dinner party. i decided on a vegetarian pasta salad mostly because i was having a busy day, and had to do my cooking a few hours ahead of time (this salad keeps really well up to 4 hours prior to serving). my preference is to serve pasta salads at room temperature (not cold), so this one was allowed to sit on my kitchen counter for a couple of hours before we left the house. it was a beautiful night, and dinner was served outdoors: delicious marinated grilled flank steak, green salad with fennel and arugula, an avocado-tomato salad (inspired by this recipe), and my pasta salad, which provided some starchy substance. the pasta was a big hit-at least with the kids, who were less worried about their waistlines (this is California, after all)!! the adults must have enjoyed it as well….the bowl came home empty. the ingredients (as far as the vegetables) for this salad can be easily substituted based on what you have available or is in season. this is a perfect bring along dish…give it a try-you won’t be disappointed.
|tomatoes, basil chiffonade, and home made lemony pesto|
ingredients for 6-8 servings:
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