Friday, June 3, 2011

Basilmania ...

One of our best loved farmers' markets is hosting Basil Fest this weekend. It will be a showcase for savory and spicy Mediterranean recipes using what many consider the tastiest of herbs, basil. Little do they know that I've been in the midst of basilmania at my house, too. We have a overabundance of the leafy, green herb in this year's garden, so lots of my recipes include this favorite taste of summer.

From pesto to pastas, I throw lots of the freshly cut leaves into my cooking and thought I would share an easy, make-ahead pasta salad recipe using fresh basil.



8 oz uncooked pasta (I prefer the veggie bowtie pasta)
3 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 Roma (plum) tomato, chopped
1/4 cup purple onion, chopped
4 marinated olives, chopped
1/2 cup fresh broccoli, chopped
1/4 cup Gruyere or Parmesan cheese, grated
½ teaspoon oregano leaves, crushed
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Miracle Whip or mayonnaise
1/2 teaspoon salt

Cook pasta in salted water according to package directions; drain and rinse under cold water. Place all other ingredients in a large bowl and mix. Add the cooled pasta to the bowl and stir in well with other ingredients. Chill in refrigerator for at least two hours.

Buon appetito!

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