This pasta salad is easy and healthy. The ingredients below are just to my taste- add or subtract as you like. Or, since this blog does not discriminate, use quinoa noodles to make a gluten free variation or nix the cheese if you’re a vegan…or do both if you’re a gluten-free, vegan (wow).
1 pint cherry tomatoes – quartered
4 oz jar sun dried tomatoes with Italian Herbs – julienne cut
4 oz. jar kalamata olives – if yours don’t come quartered, do that
1/2 lb. sharp cheese – I use provolone, cut in 1/4 inch cubes
Good Seasons Italian dressing (you have to make it, but very easy. Buy a starter kit and add oil, vinegar, and water…if this is too much then use either plain balsamic vinegar or your favorite balsamic dressing)
1 cup basil, chopped
12 oz. Fusilli pasta
Boil water. While waiting, combine first 3 ingredients in large bowl. Once pasta has cooked, let cool, then add to tomato/olive mixture. Mix thoroughly. Pour on Italian Dressing to taste. Add cheese. Once mixed, add basil and stir gently. Bon appetite!