Simple Pasta Salad
Claire Henriod Behnke
This recipe is from one of my good friends at school. It is fast, easy, and amazingly delicious.
1 (24 oz.) bag of pasta shells
1 Tbsp. butter
1/4 cup extra virgin olive oil
2 Tbsp. parsley
1/4 cup pesto
2 Tbsp. balsamic vinegar
16 oz. mozzarella cheese, cubed
24 oz. cherry tomatoes, halved
Cook and drain pasta, then pour into a big bowl. Add the butter, olive oil, parsley, pesto, and balsamic vinegar. Let sit until pasta is cool. Stir in the mozzarella and tomatoes. Season with salt and pepper to taste.
This recipe is from one of my good friends at school. It is fast, easy, and amazingly delicious.
1 (24 oz.) bag of pasta shells
1 Tbsp. butter
1/4 cup extra virgin olive oil
2 Tbsp. parsley
1/4 cup pesto
2 Tbsp. balsamic vinegar
16 oz. mozzarella cheese, cubed
24 oz. cherry tomatoes, halved
Cook and drain pasta, then pour into a big bowl. Add the butter, olive oil, parsley, pesto, and balsamic vinegar. Let sit until pasta is cool. Stir in the mozzarella and tomatoes. Season with salt and pepper to taste.
Comments
Post a Comment