The name says it all, summer is here. This is a perfect side for grilled burgers, a picnic at the park or a light lunch. I have been making this salad for years, it is refreshing and delicious. This salad is Scott's favorite, try it soon.
16 oz medium farfalle
6 T red wine vinegar
2 T dried basil--if I have fresh I would use it, probably about 1/2 cup fresh
1/2 cup chopped fresh parsley
4 cloves garlic peeled, mashed, chopped
1 tsp. salt
1/2 tsp sugar
2/3 cup grated Parmesan Cheese
1 cup good olive oil
freshly ground pepper
1 cup cherry tomatoes, quartered
1 cup zucchini, halved lengthwise than sliced into half moons
1 cup snow peas
1 cup sliced lightly steamed carrots
Cook pasta al dente. Drain, rinse with cold water, drain again. In a blender or food processor, combine vinegar, basil, parsley, garlic, salt, sugar, parmesan, and olive oli. Process until smooth. In a large bowl, lighly toss pasta, veggies and dressing. Cover and chill for at leat 1 hour to blend flavors. Just before serving add the pepper.