vegetarian pasta salad
This pasta salad is fantastic, eaten hot or cold, it’s just delicious!
- Three tomatoes (large, seeded, and chopped)
- One chopped cucumber (optional)
- A container of olives (optional)
- One medium sliced avocado(optional)
- A white onion (optional)
- 1 cup raw broccoli (optional)
- 1/2 cup feta cheese (crumbled)
- 2 tbsp chopped parsley
- 1 tbsp basil (chopped)
- One tsp of ground rosemary
- One tsp Herb de Provence
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb penne or spiral pasta (uncooked)
- 6 tbsp olive oil
- Aged Balsamic Vinegar (to taste)
- Three tsp garlic (minced)
Instructions for vegetarian pasta salad
- Add the chopped tomatoes, feta, spices, salt, and pepper to a large bowl.
- Put into the refrigerator to chill while the pasta is cooking.
- Using a large pot, bring water to a boil. Once boiling, cook the pasta according to the package directions.
- Then, using the same pot, heat the olive oil over medium-low heat while pasta is draining.
- Next, Add the garlic and cook, stirring, for 2-4 minutes or until just starting to brown.
- Return the pasta to the pot and toss with olive oil and balsamic.
- Next, Add a little of the drained pasta and tomato mixture to a large dish and toss with olive oil and garlic.
The recipe serves about 8.
Also, this is a great dish all year-round; look for tomatoes at your local farmer’s market. Furthermore, I can not stress this enough, the flavor you will get from fresh, locally grown fruits and veggies will blow your mind! Also, you will be so excited about making food again; the amount of flavor that is lost when transporting these items via truck for a few days to get to your local grocer.. it goes past its prime. Most noteworthy, this is also why your food from the grocery tends to go bad faster.
If you make it, please let me know what you think!
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