Adam's Summer Pasta Salad
Ingredients:
1 lg fresh red onions (or 2 scallions), diced
1 pint cherry tomatoes, halved or quartered
1# cucumber, diced
1 bell pepper, diced
8 oz fresh mozzarella cheese, pearled
1 cu fresh grated parmesan cheese
1/4 cu sliced pickled pepperoncini or banana peppers
1 box of noodles, cooked to box instructions. Fusilli or rotini type pasta. Our favorite gluten free option is from Ancient Harvest, available at New Seasons and Natural Grocers. We've yet to find a local gf pasta producer, so if you're familiar with one definitely hit me up.
Dressing:
1 tsp Food For Thought Farm Italian Seasoning (or any combination of your favorite dried herbs)
3 cloves of fresh garlic. Stored garlic is also fine. Reduce as preferred.
1/3 cu red wine vinegar
1/2 cu extra-virgin olive oil
3 tbsp juice from pepperoncini jar
1/2 tsp cracked sea salt
1/2 tsp fresh ground black pepper
Directions:
1) Combine all Dressing ingredients in a food processor. Set aside
2) Cook box of pasta to box instructions. Once cooked, drain and rinse well under cold water.
3. In a large bowl, combine the dressing and rinsed pasta and mix well.
4. Stir in the rest of your ingredients.
5. You can serve immediately, but it really shines after you give it at least 12 hours to marinate. Store in the fridge for up to 5 days.
1 lg fresh red onions (or 2 scallions), diced
1 pint cherry tomatoes, halved or quartered
1# cucumber, diced
1 bell pepper, diced
8 oz fresh mozzarella cheese, pearled
1 cu fresh grated parmesan cheese
1/4 cu sliced pickled pepperoncini or banana peppers
1 box of noodles, cooked to box instructions. Fusilli or rotini type pasta. Our favorite gluten free option is from Ancient Harvest, available at New Seasons and Natural Grocers. We've yet to find a local gf pasta producer, so if you're familiar with one definitely hit me up.
Dressing:
1 tsp Food For Thought Farm Italian Seasoning (or any combination of your favorite dried herbs)
3 cloves of fresh garlic. Stored garlic is also fine. Reduce as preferred.
1/3 cu red wine vinegar
1/2 cu extra-virgin olive oil
3 tbsp juice from pepperoncini jar
1/2 tsp cracked sea salt
1/2 tsp fresh ground black pepper
Directions:
1) Combine all Dressing ingredients in a food processor. Set aside
2) Cook box of pasta to box instructions. Once cooked, drain and rinse well under cold water.
3. In a large bowl, combine the dressing and rinsed pasta and mix well.
4. Stir in the rest of your ingredients.
5. You can serve immediately, but it really shines after you give it at least 12 hours to marinate. Store in the fridge for up to 5 days.