Tomato Basil Pasta Salad

When I first started this blog, I struggled with the idea of writing down exact measurements when cooking. I have always been more of a “sprinkle of this, handful of that” kind of cook. While some recipes do require ingredient measurements, there are a large number of recipes that don’t. What’s the difference between 1/2 cup tomato and 3/4 cup tomato? More or less lycopene maybe, but the flavor is left pretty much the same either way. So I have decided that I am not going to incessantly measure my ingredients for all recipes posts (unless its deemed necessary).

Okay, to the main subject area of this post: Tomato Basil Pasta Salad. Ever since I was young and my mom would make an Italian Antipasto pasta salad, I have been in love with the combination of noodle, veggies, olive oil, and herbs. A few days ago for lunch, I used left over Banza penne to make my own variation of a fresh veggie and olive oil pasta salad. If you follow my IG, you already know about the beautiful basil plant I recently purchased. So for a couple of weeks, I was using as much basil as I possibly could. The recipe is super simple and has a lot of room for variation. This makes an excellent lunch on its own, is great as a dinner side, or is a perfect dish to the to a bbq or party.

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Tomato Basil Pasta Salad (GF, V)

What You Need:

Banza Penne Pasta (can be made with any penne)
Diced Tomato
Diced Cucumber
Chopped Fresh Basil
Apple Cider Vinegar
Olive Oil
Dill Weed
Sea Salt
Pepper
Spinach or Greens (optional)

How to Make It:

  1. Cook your penne pasta according to the directions on the box and then strain.
  2. In a bowl, combine the penne, tomato, cucumber, and basil.
  3. Add a splash of apple cider vinegar and drizzle with olive oil to your liking.
  4. Add approximately a tsp of dill weed.
  5. Add sea salt and pepper to taste.
  6. Toss to coat all ingredients evenly.
  7. Serve on its own or a top a bed of spinach or other greens.

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