Summer
PASTA SALAD
By Thais Gonzalez
T
he magic that I find about pasta salad is the versatility. You can practically add many different ingredients that we always have available for the most part. If you feel like adding meat; ham, pepperoni, shredded chicken it will do. If you feel like adding vegetables; chopped carrots, zucchini, sweet peas, etc will be fine. Take the time to prepare this pasta which is very appropriate for the spring and summer times and be as creative as you would like it.
"Food is not just fuel; it's an experience that can bring joy, comfort, and connection to the people you love." I N G RED I ENT S • 1 pound elbow, tricolor rotini or bow ties pasta. • Salt and pepper. • 3 tbsp. chopped fresh basil. • 3 chopped tomatoes. • 1/2 cup of black olives. • 2 tbsp. lemon juice. • 1 large avocado cut into thin slices and sprinkle with lemon juice. • 8 ounces mini mozzarella cheese balls. • Extra basil to garnish salad.
D RES S I N G • 6 tbsp extra virgin olive oil. • 2 tbsp white wine vinegar. • 1 tsp. sugar. • 1 tsp. classic yellow mustard. • Pinch of salt and pepper. • Whisk ingredients together in a small bowl. Prepare pasta following instructions from the package, Mix the tomatoes, mozzarella cheese, olives, chopped fresh basil and avocado. Arrange on a serving plate. Toss the pasta and add dressing. Garnish with fresh basil. Serve immediately and enjoy!
tallahassee woman | 17 | june • july 2023
