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  • This is my favorite Cold Pasta Salad to make for a Garden Party, BBQ, or any warm day. The ingredients are fresh and flavorful. I use a small pasta, Acini de Pepe, which adds to the texture in a slight and not overpowering way, not giving you the sense of a mouthful of pasta. It looks like an Israeli Couscous, but it really is a pasta.

Ingredients

  • Moore Pasta Puccini
  • Ingredients
  • 1 lb Acini De Pepe Pasta
  • 1 bunch Basil chiffonade
  • 6 ounces Kalamata Olives pitted and chopped
  • 1 6 Ounces Goat Cheese
  • 1 pint Cherry Tomatoes quartered
  • Fresh Ground Pepper to taste
  • 1/4 cup Olive Oil
  • 1/4 cup Pine Nuts ( browned)
5 (Rated by 4 moms)
PREP TIME 15 Min READY IN 40 Min
COOK TIME 15 Min SERVINGS 8
MAIN INGREDIENT Pasta
MEAL/COURSE Dinner
TYPE OF DISH Pasta
SEASON/OCCASION BBQ/Potluck
COOKING METHOD Stove-Top
CUISINE American

Preparation

  1. Directions
  2. In a large pot bring salted water to a boil,
  3. add pasta, cook as directed on package, until pasta is Al Dente.
  4. Drain and let come to room temperature.
  5. In a separate large bowl, add Olive Oil, Tomatoes, Basil, Goat Cheese, Kalamata Olives, Pine Nuts and toss to coat, add fresh ground pepper.
  6. After the pasta has cooled, add to the other ingredients.
  7. Chill in the refrigerator.
  8. Toss when ready to serve.
  9. Sprinkle Basil Chiffonade over pasta.

Rating

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1 REVIEW

So Delicious!! Love All These Great Flavors :-)