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Summer Pasta Salad

Serve this wonderful salad for a lovely, light, 
cold summer lunch or supper.


1 small bag angel hair pasta
4 large tomatoes, blanched and skins removed
4 whole garlic cloves
1/2 cup extra virgin olive oil
1/4 cup fresh grated Parmesan cheese
1 cup fresh basil leaves, cleaned, stemmed and roughly chopped
1 cup vegetables --zucchini, mushrooms, or other 
desired veggies sliced thin (zucchini or carrots cut into 
thin coins or mushrooms sliced lengthwise are nice)
salt, fresh cracked pepper and red pepper flakes to taste


Blanch tomatoes, (Drop tomatoes into boiling water for 20 seconds.  
Skins will split.  Peel off skins, chop and remove seeds.) and put in large glass bowl. 

Add cheese, basil, vegetables, garlic cloves and seasonings to tomatoes. 
Pour olive oil into bowl and toss well.  

Put into refrigerator to steep.

Cook pasta aldente. Remove, drain and rinse well so the pasta doesn't stick together. 
Add pasta to other ingredients and toss well.  

Leave in refrigerator for at least 2 hours.  

Remove garlic cloves before serving.

Garnish with fresh sprigs of basil and fresh shredded Parmesan cheese.

Serves 4