Friday, July 9, 2010

Summer Pasta Salad

A while back, I found a yummy-sounding recipe off of for Jamie Oliver's Pasta Salad.  I'm a fan of Jamie and his recipes, and I'm definitely a fan of light, oil-based pasta salad instead of heavy mayo-based pasta salads.  

The problem was, whenever I got ready to make this recipe, I only had about 3 of the ingredients.  So, I altered it a bit and the end result wasn't disappointing at all.  In fact,  Nathan ate 2 helpings and this was all after he claimed not to like pasta salad. :)

Summer Pasta Salad -- inspired by Jamie Oliver's Best Pasta Salad

*Tip: I would definitely recommend making Jamie's version over mine if you have all of the ingredients.  But, if you don't, then this makeshift summer pasta salad will do the trick!
  • 11 ounces uncooked pasta (all we had on hand were shells, so that's what we used)
  • 1 carrot, sliced thin
  • 1 stalk celery, diced
  • 1 1/2 tsp. capers, drained
  • 4 TBSP extra virgin olive oil
  • 1-2 TBSP apple cider vinegar
  • 3-4 TBSP white vinegar
  • 2 1/2 tsp parsley flakes 
  • 1 tsp garlic, minced
  • Monterey Jack cheese, cubed (or another cheese that your family enjoys--just add as much as you like)
  • kosher salt, to taste
  • black pepper, to taste
  1. Bring water to a boil, and add pasta with garlic.  Cook for 5-7 minutes, or until tender.  Drain.  Rinse with cold water.
  2. Meanwhile, cut up veggies and place in a medium sized bowl.  Add parsley flakes, olive oil and vinegar.
  3. Stir in pasta.  Add salt and pepper, if needed.  Stir in cubed cheese.  Chill until ready to serve.

1 comment:

  1. Sounds good!
    I have recently made a good summer salad too - we just threw it all together and hoped it was good.
    Tomatoes, zucchini, purple onion, & bell peppers cut up in chunks. Boil noodles & drain and toss it all up with Italian dressing. YUM!


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