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.
Tomato Basil Pasta Salad (GF, V)
What You Need:
Banza Penne Pasta (can be made with any penne)
Chopped Fresh Basil
Apple Cider Vinegar
Spinach or Greens (optional)
How to Make It:
- Cook your penne pasta according to the directions on the box and then strain.
- In a bowl, combine the penne, tomato, cucumber, and basil.
- Add a splash of apple cider vinegar and drizzle with olive oil to your liking.
- Add approximately a tsp of dill weed.
- Add sea salt and pepper to taste.
- Toss to coat all ingredients evenly.
- Serve on its own or a top a bed of spinach or other greens.