2 Cups Whole Wheat Rotini Pasta
1/4 Cup Basalmic vinegar
1/4 Cup Olive oil
1 Tb sugar
1 Tb lemon juice (trust me it's better from a real lemon than those plastic things)
1 tsp basil, pasta sprinkle,
salt, pepper
1/2 Red bell pepper, chopped
3 stalks celery, chopped
3 radishes, sliced
1/2 red onion, chopped
1 oz fresh mozzarella cheese - grated or cut up (I find the mozarella balls difficult to grate so I cut them up)
1 little pepperoni slices, chopped
Cook the pasta according to the directions and let it cool. Mix all the vegtables together (I paper towel the bell peppers after they are sliced because they have a lot of water in them) -add the herbs, sugar, about half the vinegar and about a Tbl of olive oil
DISCLAIMER -- I don't measure this stuff-- I eyeball it and taste it - if it needs more of something I add it. This is not like baking - it doesn't have to be exact - some people like more olive oil, some don't.
Mix the vegtable mixture, then add the pasta and mix that up. Add the cheese (make sure pasta is cooled before you add the cheese!) and pepperoni. Add the rest of the vinegar and oil.
Yummy.
oh yum! thanks for sharing this recipe! i can't eat wheat, but with a gluten-free noodle substitute, this recipe looks like a real keeper!!
ReplyDeleteI'd add a chopped tomato to that, but I remember that you don't care for raw tomatoes! If my husband was going to eat it, I'd have to omit the celery, for similar reasons! No cucumber? I take it, though, this is one of those salads you can muck about with almost ad lib!
ReplyDeleteI like cucumbers but I don't know about with pasta...I forgot to add that I added the first snap peas I picked from my garden to it.
ReplyDelete