The Best Summer Pasta Salad

I make this cold pasta salad, and the family devours it. My children and their friends eat it so quickly that I’m amazed I don’t even have one little piece of pasta left over.

Here’s how:

Cook a pound of pasta. (I like the organic four-color radiatore that Target sells.) Drain and rinse in cold water.

While the pasta cooks, add to a pretty bowl 8 torn up basil leaves from your garden to 2 tablespoons fresh lemon juice and 4 tablespoons good olive oil. Mix this together with a teaspoon salt and a teaspoon pepper. Then, mostly drain a jar of capers and add the capers and a little caper juice to the bowl. Mix well. Next, finely chop three carrots (I used the food processor). Add 2 cups sweet cherry tomatoes cut in half. Add 1 chopped red pepper. Toss everything with your pasta.

It will taste salty / lemony / and crunchy. You will love it. We ate it so quickly that I simply had no time for a photo.

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