I do hope no one is getting sick of my fresh basil posts. My herbs are growing like crazy (despite this dry, dry weather we are having) so I am trying out new things all of the time. I seem to be on a bit of a basil kick, but it is so good! I am addicted to the purple basil; it’s flavor is full but perfectly sweet. I try to use a mix of the varieties when I make a recipe so any type will do. I threw this together with some pasta I had left over from my past couple of recipes, and I couldn’t resist adding a few black olives for that tangy touch.
Fresh Basil Italian Pasta Salad
- 2 – 3 ounces pasta
- 1 Tbs extra virgin olive oil
- 2 Tbs rice vinegar
- 1 Tbs sugar
- 1 tsp fresh basil
- 2 Tbs sliced black olives
- 1 medium tomato
- 1 green onion
- salt and pepper
Cook pasta according to package directions. Rinse and chill; drain well. Prep basil by tossing with a little olive oil and slicing into thin strips ~ check out my fresh basil post for an easy technique. Mix together pasta, olive oil, vinegar, sugar, basil, and olive. Dice tomato and thinly slice green onion; add salt and pepper to taste.
Enjoy ~ Kimberly
