FIRST, A VERY HAPPY 4TH OF JULY TO YOU AND YOUR FAMILIES!!
This year we’re going to be spending 4th of July at my parents house along with my hubbys family. Have to say that I am glad to get a break from entertaining. I was kept plenty busy May and June with the party hosting. Don’t get me wrong, I love cooking for parties BUT I hate the clean up.
Summer Pasta Salad with Lemon Basil Vinaigrette
1 1/2 lbs cellentani pasta (or any medium sized pasta), cooked al dente
1 pint grape tomatoes, cut into halves
1 bunch asparagus
salt and pepper
lemon basil vinaigrette (recipe below)
Cut off the lower 1-2 inches of the asparagus stem, this part tends to be tough. Toss the asparagus in olive oil, salt and pepper and grill for about 5-8 minutes, until tender. Cut the stalks into threes. Toss together the pasta, tomatoes and asparagus.
Lemon Basil Vinaigrette
1 small shallot
1 cup fresh squeezed lemon juice (approx 4 lemons)
1 3/4 cup olive oil
2 hand fills of fresh basil leaves
2 garlic cloves
2 tsp salt
pepper to taste
Add all of the ingredients into a blender and blend until smooth. The vinaigrette will be a beautiful pale yellow color with beautiful speaks of basil. Pour over the pasta salad and toss until well covered. Chill in the refrigerator.
*this is my original recipe*