Friday, May 13, 2011

Recipe: Jackie's Pasta Salad

My good friend Jackie would make up a big batch of this pasta salad when we lived together in college and then we would feed off of it for a week.  I like it because you can pick and choose your favorite veggies and throw it together quickly.  It is also a great make ahead recipe for potlucks or picnics because it is a dish that gets better the longer you let the flavors mingle.

Jackie's Pasta Salad & a peek of Sundried Tomato Buschetta

Jackie's Pasta Salad

  • 1 lb of farfalle (bowtie) pasta, or another type of your choice
  • 1 bottle balsamic vinaigrette salad dressing
  • 1 large can olives, sliced
  • 1 English cucumber, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large tomato, seeded and chopped

  1. Cook pasta to al dente, based on package instructions.  Drain and rinse with cool water to stop cooking.  Let cool completely.
  2. In a large bowl, toss together the pasta, veggies and dressing.  
  3. Cover and refrigerate for a few hours or, even better, overnight.

Balsamic Vinaigrette: Jackie always used Newman's Own (either regular or light) and it is definitely my favorite.  A close second is the nonfat balsamic vinaigrette from Trader Joe's.

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