A while back, when spring was still in its beginnings, we were planning our meals for the week. And, as we are want to do, we opted for a quick and easy weekday supper: Italian Pasta Salad.
We figured we would bring together some of our favorite standbys: pasta, tomatoes, cheese. And we decided to add some other flavor with the vinaigrette: lemon, cider vinegar, red pepper flakes and more. It was a decidedly simple an light dish that was just hardy enough to fill you up until the next morning.
Italian Pasta Salad
14 ounces penne
1 15-ounce can jumbo black olives, sliced
1 cup cherry tomatoes
1/2 lemon, juiced
1 sprig mint
3 leaves basil
1 teaspoon honey
red pepper flakes
1 tablespoon cider vinegar
1/4 cup Parmesan
1. Combine lemon juice, chopped mint, chopped basil, honey, red pepper flakes, salt, pepper, cider vinegar, olive oil and Parmesan in a medium bowl. Set aside.
2. Boil penne, drain and put in vinaigrette.
3. Add sliced olives, tomatoes and mozzarella pearls.