Refreshing Summer Salad




  • 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.

Recipe from Cindy Harris

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