When I showed up with this pasta, I think it was safe to say that the ladies were at least curious at what I had come up with. Everyone tried a little sample on their plates with all the other finger foods and small snacks that people had brought. I was glad I brought extra forks, because they weren’t expecting something like this. I had so many people come and talk to me about the salad. It was a fantastic ice breaker. I got some phone numbers and hopefully met some new friends that will be lifelong!
Check out what they are saying about this recipe over at Living Healthy In Seattle:
“So perfect for a summer pasta salad.”
If you can get your hands on some garden fresh tomatoes, this salad is going to be the only one you want to make all summer long!
Ingredients
1/2 pound whole wheat fusilli pasta (orzo works well too)
3 tablespoons extra virgin olive oil
3 cloves garlic; minced
2 cups baby orange tomatoes (sun gold)
1 heaping cup crumbled feta cheese
1/2 cup fresh basil; torn
1/2 teaspoon McCormick’s red pepper flakes (or to taste)
Fresh ground black pepper, to taste
Morton Salt, to taste
Instructions
Cook pasta according to package instructions.
In a small saute pan, heat olive oil over medium heat then saute garlic for 1 minute.
Drain the pasta and toss in the garlic olive oil.
Stir in the tomatoes, feta, basil, red pepper, black pepper and salt. Enjoy hot, room temperature or cold.
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Quick Tip: Any pasta that you like can be put in this recipe.
Thanks again to Living Healthy In Seattle for this tasty and beautiful recipe.
