to you and yours!
We, Sweetie and I, did enjoy the
Down-Town fireworks a couple of nights ago...
I tried to video and share a little of it here,
as it really is a spectacular light show...
But that didn't work, so,
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Italian Tomato Salad with Pasta
A few hours before dinner or the day before,
mix together the dressing:
1 cup Extra Virgin Olive Oil
1/3 cup red Wine Vinegar
1 Tbsp. Sea Salt
1 Tbsp. basil*
1 tsp. black cracked pepper
1/3 cup parsley*
*Refrigerate this for a couple of hours if using dried herbs (*see below)
1 lb. pasta, cooked, drained, cooled to room temperature
6 - 10 medium, fresh tomatoes, wedged and drained
1 large sweet onion, sliced and roughly chopped
Optional: fresh mozzarella cheese, cubed
Put all of these last ingredients into a large serving bowl and toss together.
Whip the EVOO and vinegar dressing with a fork before pouring over the pasta, tomato and onion. Serve immediately or cover and chill before serving- I like to serve a few hours later or even the next day, as this dressing mixture is very generous and there's plenty to be absorbed into the noodles overnight.
*You can use dried basil and parsley - fresh is better, but not always in season, so this recipe uses the dried herbs, you just have to let the dried herbs re-constitute a little bit by refrigerating a couple of hours before dressing the tomatoes, onion and pasta.
Hope your holiday is a safe and happy one!
OK, OK, I know, I should keep my day job,
as a videographer, I'm not!
Did I mention that it was
90 degrees and humid
at 10 o'clock p.m. the night of the fireworks??
And that we were with
a half-million
of our closest, sweaty friends???
That was fun, and smelly!
Just kidding, maybe...
We were up on a roof top
with only about 200 of our closest friends,
12 stories up in the air,
where it was only 80 degrees
and there was a slight breeze
that blew the schtink into someone elses area :) !
It was a wonderful night
and great food was brought in by all.
Here's the recipe for one of the dishes that I took to share:
A few hours before dinner or the day before,
mix together the dressing:
1 cup Extra Virgin Olive Oil
1/3 cup red Wine Vinegar
1 Tbsp. Sea Salt
1 Tbsp. basil*
1 tsp. black cracked pepper
1/3 cup parsley*
*Refrigerate this for a couple of hours if using dried herbs (*see below)
1 lb. pasta, cooked, drained, cooled to room temperature
6 - 10 medium, fresh tomatoes, wedged and drained
1 large sweet onion, sliced and roughly chopped
Optional: fresh mozzarella cheese, cubed
Put all of these last ingredients into a large serving bowl and toss together.
Whip the EVOO and vinegar dressing with a fork before pouring over the pasta, tomato and onion. Serve immediately or cover and chill before serving- I like to serve a few hours later or even the next day, as this dressing mixture is very generous and there's plenty to be absorbed into the noodles overnight.
*You can use dried basil and parsley - fresh is better, but not always in season, so this recipe uses the dried herbs, you just have to let the dried herbs re-constitute a little bit by refrigerating a couple of hours before dressing the tomatoes, onion and pasta.
Hope your holiday is a safe and happy one!
Happy 4th to you! You whipped up a delicious salad and thank you for sharing this one. Looks fantastic.
ReplyDeleteYum! That looks really good.
ReplyDelete