BASIC PASTA SALAD
4 to 6 servings
Cook in a large pot of well-salted boiling water:
- 8 ounces elbow macaroni, penne, orzo, rotelle, farfalle, or orecchiette
Drain, rinse, and place in a large bowl while still warm. Combine with:
- ½ cup Vinaigrette, made with fresh herbs or grated tomato, Pesto, Sun-Dried Tomato Pesto, or Romesco Sauce
Let cool to room temperature. Stir in any of the following:
- 1 cup cherry tomatoes, halved
- ½ medium red onion, finely diced, or 4 green onions, sliced
- ½ cup fresh or thawed frozen green peas
- ½ cup coarsely chopped arugula or watercress leaves
- (¼ cup diced salami or ham, or sliced prosciutto)
- ¼ cup chopped pitted olives
- ¼ cup crumbled feta, fresh goat cheese, or grated Parmesan
- ¼ cup chopped parsley, basil, oregano, tarragon, or a combination
- Finely grated zest of 1 lemon
- Salt and black pepper to taste
Serve at room temperature.