With
spring and summer coming up (they'll be here faster than you think), it's time to start collecting recipes for those summer picnics and potlucks. Here is a great recipe for pasta salad that is nice and mellow, but oh so delicious, especially when served with a nice fresh crusty bread.
Herby Mushroom Pasta Salad
3 lb dried pasta shapes
1/2 tsp. olive oil
1 1/2 lb cup mushrooms, quartered
3 red peppers, deseeded and chopped
3 yellow peppers, deseeded and chopped
3 cups pitted black olives
3/4 cup chopped fresh basil*
1/3 cup chopped fresh parsley
For the Dressing:
2 Tb red wine vinegar
3 tsp salt
black pepper
3/4 cup extra virgin olive oil
3 cloves of garlic, crushed
1-2 Tb dijon mustard
Cook the pasta how you like it, with 1/2 tsp olive oil. Drain and rinse. Place in large salad bowl and add the remaining salad ingredients.
To make the dressing, place all ingredients in a screw top jar and shake vigorously (this may be your cardio for the day, so get into it). pour over salad and toss. Cover and refrigerate for at least thirty minutes before serving.
*I have used dried herbs, and it still tastes great. I've also just used green pepper, and it's still good, just not as colorful. This is also an easy recipe to cut in half, or even thirds if it's just for the family.
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