Larry’s Pasta Salad

4-5 vine-ripe tomatoes
1 bunch cilantro
1 bunch green onions
3-4 cloves garlic
1 pound shell pasta
1 cup or so of grated parmesan or romano cheese, or a mixture of both
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1 tablespoon dried basil or 3 tablespoons fresh basil
1 teaspoon dried oregano
Salt and fresh ground pepper to taste

Chop the vegetables into bite-sized pieces. Mince or press the garlic, mix with vegetables, salt and allow to sit at room temperature awhile for
flavors to develop. Mix oil, vinegar, basil and oregano and add to vegetable mixture.

Cook pasta to desired doneness with a little salt, drain and while still hot, spoon veggies over pasta and coat with liberal amount of cheese and

Cooking with Basil

Cooking with Basil

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