I love pasta salads. They are so easy to throw together and you have something fabulous, yet delicious that is so easy to share! Pasta salads are just perfect for cook outs, picnics or even pot luck dinners.
This is the pasta salad that I ultimately sent to the shelter a few weeks back. It combines pasta, fresh vegetables, a few canned items and dried herbs to make the perfect all around dish. Easy and delicious…Now I like that!
What You’ll Need:
1 – 1 pound box of bow tie (farfalle) pasta, cooked according to package directions and cooled
1 – 14.5 ounce can of diced tomatoes, drained
1 – 3.8 ounce can of black olives, drained and sliced
1 cucumber, speared and chopped
1-2 raw ears of corn, stripped
1/2 cup of extra virgin olive oil
1/4 cup of champagne vinegar
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 teaspoon of sea salt
1/2 teaspoon of finely ground black pepper
1/3 cup of Parmesan cheese
Cook bow tie pasta, drain and set aside to cool. (Note: If you want to speed up the cooling process you can run cool water over the pasta and it cools almost immediately.)
In a large glass bowl toss together diced tomatoes, black olives, cucumber and corn until well mixed:
Next up is mixing your dressing. I like to use a canning jar and shake it all together, but you can whisk it in a bowl if you like.
Add olive oil, vinegar, oregano, basil, thyme, sea salt, pepper and Parmesan to a glass jar and place the lid on tightly. Shake until ingredients are well mixed:
Add cooled bow tie pasta and dressing mix to the bowl with the vegetables and toss to coat:
Chill for at least 2 hours to overnight and then serve.
Notes: You could add chopped onion and or bell pepper. Since this doesn’t use fresh tomatoes you don’t have to worry as much about the vinegar breaking down the tomatoes. I would still eat it within a day or two or making it though.