I’m going to include the pasta salad recipe in this post and the appetizers in another so this doesn’t become a never ending read. This pasta salad is really simple to make and the vinaigrette is incredibly light and refreshing.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.