By Michelle Fabio
Still have lots of fresh tomatoes and need another idea of how to enjoy them?
Here’s a quick and tasty summer pasta salad full of fresh vegetables: Summer Pasta Salad with Tomatoes, Cucumbers, and Peppers
1 box (500 g) short pasta (farfalle or fusilli are perfect)
5 medium-sized tomatoes (heirloom if you have them)
2 green peppers
olive oil, salt, oregano, freshly torn basil to taste
Boil pasta in salted water, drain, and set aside. Mix in some olive oil so the pasta doesn’t stick together, and be sure it’s cooled off before you start adding the vegetables.
Wash and cut up all the vegetables that you’ll be adding in the sizes you wish.
Add the vegetables to the pasta, and then toss with olive oil, oregano, basil, and salt to taste. Be generous with the oil because you don’t want it to be dry.
Also, it’s better if you prepare this at least an hour or two before you’ll serve it; this way the flavors will have time to mingle.
Be sure to taste test again for any missing condiments before you serve.
This pasta salad recipe is extremely versatile as well. You can add whatever you like including different vegetables (onions, red and yellow peppers, carrots), meats (ham, salami) and cheeses (mozzarella, grated parmesan on top), and even other seasonings.
It’s fast, easy, delicious, and best of all, another great way to enjoy those tasty end-of-summer tomatoes.