Tuesday, June 22, 2010
Tomato Basil Pasta Salad
Houston, we have a problem...my camera is broken :(
I'm not sure what happened exactly. My DSLR now has a small piece that chipped on the camera's body where the lens attaches. So, no pretty food pics (aka "food porn") in the meantime...boohoo
Luckily, I did manage to get these pictures before the camera accident. I found this recipe on Woman's Day and it's a really good one!
This simple pasta salad is what summer is all about. Ripe tomatoes,fresh basil, a little red onion, plus your favorite pasta all tossed in a light oil and vinegar dressing...YUM!! This makes a great side for a picnic lunch or other casual cook-out meal.
I had this with a simple turkey and cheese sandwich. I think next time, I'll add cubed grilled chicken or even mini fresh mozzarella balls and make it a compete meal by itself.
3 large ripe tomatoes (about 1 1/2 lb), coarsely chopped (3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz fusilli pasta (or your favorite pasta)
1 cup fresh basil leaves, cut into thin strips
1. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
2. Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.
Source: Woman's Day