We’ve been big on Pasta Salads over here lately – they’re cooler options in the summer when turning the oven on sounds awful, not too tough to put together, make for easy leftovers and can be eaten with one arm holding a screaming child if necessary. We’ve tried a number of varieties – Chicken and Artichoke, Bleu Cheese Macaroni, traditional Italian dressing – and this one:
Oh this one spoke to me from the title alone. Basil? Sold. But then we tasted it. Oh my gawwww – a new favorite.
Spinach Basil Pasta Salad from All Recipes
1 package farfalle pasta
1 package spinach
2 cups basil leaves
1/2 cup extra virgin olive oil (I use less – just a little basic olive oil to cook the prosciutto and garlic, and good olive oil for drizzling as dressing).
3 cloves garlic, minced
4 ounces prosciutto, diced (you could substitute bacon, too)
3/4 cup grated parmesan cheese
salt and pepper to taste
toasted pine nuts
So, you cook the pasta. Toss the spinach and basil together in a big bowl. Cook the garlic and prosciutto (or bacon) in a little bit of olive oil. Mix the leafy stuff and garlic and prosciutto together, add the pasta and top with salt and pepper, parm and pine nuts, and then drizzle a little olive oil for dressing over the top. The flavor of the olive oil from cooking the garlic and prosciutto is phenomenal – so don’t overdo the dressing oil. Fresh and quick and yum.