Fresh basil and tomato pasta salad

10 ounces pasta – whole wheat or not

5 tablespoons red wine vinegar

5 tablespoons olive oil

1 clove garlic, minced

salt and pepper

1 tablespoon tomato paste

1/4 cup shredded parmesan cheese

1 cup chopped fresh basil

2 cups fresh or frozen corn

1 cup sliced cherry tomatoes

Cook pasta until al dente. Drain and rinse the pasta under cold water.

Place the pasta, tomatoes, corn, and fresh basil in a large bowl.

Mix the olive oil, minced garlic, red wine vinegar, tomato paste, salt and pepper. Once this is fully mixed, add the parmesan. Allow it to sit for 15-45 minutes before dressing the salad.

Broccoli and bacon pasta salad

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6 slices bacon – sliced small and cooked

2 cups broccoli – cleaned and trimmed small

1/2 cup cheddar cheese

4 green onions – cleaned and sliced thin

2 teaspoons dry yellow mustard

1/2 teaspoon black pepper

1 teaspoon salt

1 cup mayonnaise

1/4 cup champagne vinaigrette or similar

8 ounces elbow macaroni

 

Cook the macaroni according to package directions. Drain and rinse the pasta fully with cold water.

Slice the bacon into small pieces. Cook in skillet until crisp. Drain well.

Prepare the dressing by mixing the mayonnaise, vinaigrette, salt, pepper, and dry mustard.

In a large bowl, combine the green onions, cheese, raw broccoli, bacon, and cold pasta. Toss with dressing until fully coated. Allow salad to sit in refrigerator at least 1-3 hours before eating. Add additional dressing if salad becomes dry while waiting.

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