May 10, 2006
I really enjoy making and eating this pasta salad. I do have some alterations I reccomend though. I always add some coarse ground garlic salt, ground black pepper and basil. Now that it's summer, I've been adding a bit of fresh basil, but usually I use dried. Both are good. I use halved grape tomatoes instead of diced big tomatoes. I also grill a couple of chicken breasts, marinated in italian dressing, and cube them into the salad. I like to toast some pine nuts and toss them in just before serving too. I always make this dish the night before I plan to serve it. It makes a HUGE difference. If it comes out a bit too dry for you, just increase the vinegar and oil. I add a couple Tablespoons of water to my balsamic vinegar, because it's slightly strong for me, but my mother loves it before I add the water. Great recipe for picnics and luncheons! It looks pretty served over a bed of baby spinach and a few fresh basil leaves on top
—christy
