Whole Wheat Pasta Salad with Fresh Basil and Vegetables
Community Servings' chefs developed this recipe in June 2009 when we received a 120-pound donation of organic basil from Sheldon Farm in Gilford, NH. Made with whole wheat pasta for added fiber, this perfect side dish for a summer barbecue can be served cold or at room temperature.
Ingredients (serves 8 servings)1 lb. whole wheat pasta, such as penne or fusilli
1/2 cup, finely chopped red onion
2 garlic cloves, peeled and minced
2 tablespoons, red-wine vinegar
1/4 cup, olive oil, preferably extra virgin
1 cup, diced carrots
1 cup, corn, preferably fresh
1 cup, diced red bell pepper
1 1/2 cups, whole small or torn large fresh basil leaves
salt and pepper
PreparationIn a large bowl whisk together onion, garlic, vinegar, and oil. Cook pasta in boiling salted water until tender, following package instructions. Drain well. Add to bowl with dressing, toss well. Add next seven ingredients (carrots through basil). Toss well. Season with salt and pepper to taste.
Serve cold or at room temperature.