It has been a SWELL–tering week and it looks like our abnormally hot weather is pushing into next week as well.
I don’t know about you but I HATE to cook anything when its this damn hot! Now I know some of you who live where it’s hot most of the time are scoffing at our wimpiness but we here in the Puget Sound area are just not used to temperatures much over 85 so when it reaches 100+ we tend to melt as most of us do not have air conditioning! I can tell you hubs has a fan going in every room and our dogs get hosed down at least 4 times a day to keep them cool.
Below is a wonderful, tasty and super easy (almost no cook) pasta salad.
In addition to the ingredients listed I also add sliced black olives and pepperoni! We also use those tri-colored twisted pasta noodles for a nice contrasting color. I omit the pimento (yuk!) and I substitue green onions for the scallions and instead of using cherry tomatoes for garnish I add them as an ingredient to the salad.
Pasta Primavera Salad
1 pound Pasta Shells
3/4 c. Virgin Olive Oil
2 Tbl. Red Wine Vinegar
2 Garlic Cloves, peeled & crushed
3 Tbl. Parsley, minced
2 c. Broccoli Florets
4 Scallions, minced
1 c. Mozzarella Cheese, cubed
1 Pimento, sliced
Cherry Tomatoes, halved, for garnish
Cook pasta following package directions.
Combine olive oil, vinegar and garlic in small jar, shake well to blend. Set aside.
To the cooked, cooled pasta add parsley, broccoli, scallions, cheese and pimento (and any other ingredients you want to throw in there!). Drizzle the olive oil dressing over the top and mix thoroughly.
Refrigerate for at least 3 hours to blend flavors.
Garnish with cherry tomatoes and serve.