One year I made this delicious salad with the herb garden club. The basil and parsley were harvested from our garden. Over the years I have tweaked the ingredients until my students, my family, and I were completely satisfied. You may find yourself changing a few things to better suits your taste buds. I always make at least a double recipe because students are sure to want seconds.
Basil is most often thought of as an ingredient in tomato sauce or pasta. I am not sure how many folk realize that basil tea does wonders for almost any digestive complaint. When basil is added to a pasta dish, the bright green spicy leaves makes it easier to enjoy a second helping.
Using a knife to cut basil can bruise and darken the leaves. For salads and pasta sauces, shred the leaves with your fingers. Young leaves have the best flavor.
So without further adieu, here is our version of a warm weather pasta salad flavored by two of our favorite herbs.
16 oz macaroni
1 cups cubed mozzarella
5 tbsp diced fresh basil
3 tbsp parsley
1 c. roma tomatoes
1/2 c. black olives
4oz salami cut into pieces
1/4 cup grated parmesan cheese
3 tbsp balsami vinegar
3 tbsp olive oil
1 tbsp Lemon juice plus a few drops Tabasco
Garlic to taste
Directions: Cook the macaroni according to the package directions. Then mix all the ingredients and toss with dressing. This is Very Important! The salad should marinate for 1 and 1/2 days before it is served. This allows the herbs, cheeses, tomatoes, olives and salami to fully infuse the pasta with their wonderful flavors. Sometimes I find myself having a little taste before the day and a half goes by. That first bite reminds me to leave the salad alone until the time is right!
“A man taking basil from a woman
will love her always”
Sir Thomas More
Tudor statesman and philosopher. 1478-1535