I loved this, and so did Ezra and Randi. I want to make it again this week if I have time, because both Ezra and Randi loved it and took it to school for lunch. It’s great with the deCecco rotini!
I adapted my recipe from here:https://www.loveandlemons.com/italian-pasta-salad/
Ingredients:
1 lb. rotini, cooked just a tad al dente
1 lb. fresh mozzarella balls, cut in half
1 container really sweet cherry tomatoes, cut in half
about 6 oz. mixure of green and black pitted olives from Whole Foods olive bar, cut in half
1 each organic green, red, yellow bell pepper cut into bite size chunks
For the dressing:
8 T. extra virgin olive oil
4 T. white wine vinegar
4 T. fresh lemon juice
1-2 tsp. lemon zest
2 T. fresh chopped curly parsley
about 5 large fresh basil leaves, julienned
2 large garlic cloves, grated
1 heavy tsp. dijon mustard
1 tsp kosher salt
1/2 tsp. honey
lots of fresh cracked pepper
1/2 tsp. crushed red pepper flakes
about 10 chives – cut with a clean scissor
Boil the pasta till just al dente. Make dressing and pour over and mix well.
You can make this earlier in the day!
