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Fresh Herb Pasta Salad

Fresh Herb Pasta Salad is a great way to use those fresh herbs from your summer herb garden.

If you are growing your own tomatoes use those in this salad as well.

Ingredients:

  • 12 oz package of farfalle (bow tie) pasta
  • 2 tablespoons olive oil
  • 3 cloves of garlic minced, or 2 tablespoons bottled garlic
  • 5 ripe Roma tomatoes, seeded and diced
  • 2 tablespoons of fresh basil, cut chiffonade
  • 1 tablespoon fresh oregano, chopped
  • 2 teaspoons fresh rosemary leaves, chopped
  • 3 tablespoons fresh Italian parsley, chopped
  • Salt & pepper to taste
  • Cook pasta in a large pasta pot until al dente.

    While pasta is cooking, heat 1 teaspoon of olive oil over medium heat in a skillet and add the minced garlic. Saute until lightly golden brown to mellow the flavor but be very careful not to overcook the garlic or it will become bitter – remove from heat to cool.

    Chop the tomatoes and fresh herbs, then combine in a bowl. Add the remaining olive oil and sautéed garlic.

    When pasta is finished, drain while reserving ½ cup of the pasta water. In a large serving bowl, toss the drained pasta with the tomato/herb mixture and add pasta water as needed. Drizzle in the remaining olive oil and season with salt & pepper. Can be kept chilled in your refrigerator but this salad taste best warm or at room temperature.

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