We used a rice pasta, but you could use a Rotini, Bow tie or macaroni, we just used what we had. :). Make sure not to over cook the pasta I like to under cook it by a couple of minutes to what they call El Dante!!
We cut up ( well i actually volunteered Kyle to cut up) whatever veggies we had in the fridge in to tiny pieces. We used 1 orange pepper, 2 stalks celery, 1 carrot and some broccoli. If we would have had them, cherry tomatoes would have been a fabulous addition!
I also emptied the jar of olives we had, there were about eight of them. I chopped them up nice and tiny as the perfect salty punch to the salad!
Then came the fresh basil! A small handful of about 10 leaves rolled and finely chopped.
Then we added a handful of pine nuts and a large scoop of hemp seeds. If you don't have these things on hand, that's ok, we used them as a little extra bonus to the salad.
We mixed all the veggies and extras together before adding them to the well drained pasta.
Now comes the sauce!!!!!!
-1 small jar drained or half a bag of sun dried tomatoes
-3 garlic gloves lightly roasted in olive oil
-1 cup extra virgin olive oil
-4 tablespoons red wine vinegar
-1 cup shredded Parmesan cheese
-freshly ground pepper -lots
-salt - three pinches or to taste
Put all of these ingredients in your magic bullet or your handy dandy blender, mulch them until they look nearly completely puréed. If you do this a day before you make the salad the flavours will open up together over night in the fridge and taste even better!
Now pour the sauce slowly over the pasta and veggie mixture while stirring it in, nice and evenly!!
Chill for at least an hour in the fridge and serve as a side to your favorite BBQ chicken recipe! Oh and try not to eat half of it while you're waiting!
Hope you enjoy!!
Bon Appetit!
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