Tomato-Basil Pasta Salad
I think I’ve just declared it Herb Week here at Life of Bliss seeing as how the subject was Grilled Corn on the Cob and Basil Butter on Monday, I’ve got a great pasta dish for you today, and then we tried another yummy experiment last night that I just have to tell you about as well when I get that post written up.
I really think you’re going to like this pasta dish. It makes a great Summer supper or picnic dish and you can serve it warm or cold!
My best friend’s mom gave me this recipe years ago, and although I’ve varied a little from the original, it’s always a favorite with my family!
The basic ingredients are:
1/2 cup olive oil
3 cloves garlic, halved
4 Tbsp fresh basil, chopped
1 to 1-1/2 cups cherry tomatoes, halved
a 16 oz box of pasta shells
1 medium cucumber, peeled and diced
shredded Parmesan to top
Start by boiling water for the pasta. While that gets going, heat the olive oil in a sauce pot. Next, add the garlic, basil, and tomatoes and let it all simmer for several minutes while the pasta cooks.
When the pasta is cooked, but still firm, drain well.
Then, toss the pasta and oil mixture in a large serving dish along with the chopped cucumber. Top with Parmesan cheese and salt and pepper to taste.
Hope you and your family enjoy it! I’ll share it with a few of these friends, too!
4 Comments
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July 10, 2013 @ 2:56 pm
i am a vegetarian and this looks SOO delicious to me! just pinned it to my recipe board đŸ™‚
xoamy
July 11, 2013 @ 2:03 am
Great! Hope you enjoy it!
July 10, 2013 @ 8:51 pm
Julie- This looks absolutely wonderful~ xo Diana
July 12, 2013 @ 2:03 am
well … it would not be *me* if i didn't change it up a tich: no cherry toms, so last year's canned toms; no cuke, just zuch squash (it turned out good); added some onion and chicken (frozen grilled chicken breasts from costco!) … not quite the same, but close … oh, yea, fettuccine (spinach and garlic) noodles from pike's place market when we went to seattle a bit ago …. so, not the same but excellent anyway — thanks sooo much for the imputes to do this … appreciate all your recipes … darlene