One of the dishes I look forward to most each Memorial Day is a pasta salad my Aunt Joan makes. It’s light and tasty, and it’s a great side dish to anything you have cooking on the barbeque. Here’s her recipe, which she was happy to share for the greater good!
1 lb bow tie pasta
1 wedge of Fontina cheese, rind removed and cut into small chunks
1 large Roma tomato (or 2 small ones)
5 large basil leaves, chopped
1 garlic clove
1 envelope of Italian dressing (prepares as indicated on the envelope)
1/4 cup olive oil
1. Cook the pasta according to the package. Drain it, and place it in a large bowl. Toss with 1/4 cup of olive oil and the garlic clove. Toss a few times until cooled. Remove the garlic clove Leave until room temperature.
2. Add diced tomato and cheese. Add 1/2 of the prepared dressing and stir. Add chopped basil and some black pepper to taste. Stir.
This salad can be served at room temperature or refrigerated. If refrigerated, save some of the extra dressing to add in before serving. Ingredients can be adjusted to your taste.