Easy Summer Favorite Meal!
No one wants to spend a hot summer day in a hot kitchen. The only heat generated by this dish comes from cooking the pasta. So quick, so easy, you will be serving this year-round!
Ingredients:
12-16 oz. dry multi-colored pasta
¾ cup chopped/sliced Kalamata and/or Manzanilla olives
1 jar of artichoke hearts, drained and chopped to a size relative to the pasta
1 cup chopped fresh basil
1/3 cup of bottled Caesar-type cheese salad dressing
½ cup hard cheese shavings.
Directions: Put the water on to cook your pound of dry pasta. I choose a colorful, fusilli, or farfalle shape which will hold the dressing best. Begin chopping the olives, artichokes, and basil.
Salt the boiling water and cook your pasta to just shy of al dente. Drain, then quickly add the ice to halt the cooking process and chill the noodles. Once the pasta is cold remove the remaining bits of ice. Drizzle pasta with olive oil just to coat.
Combine all vegetable ingredients with the pasta and toss with the salad dressing.
Top with shaved parmesan or asiago cheese. Cover with plastic film and refrigerate until serving.
Enjoy!
***Check out our video on Pinterest @brazemshop!*** https://www.pinterest.com/pin/512425263859659260/
