Wednesday, July 15, 2009

Herbed Pasta Salad

Tomorrow afternoon I'm having some friends and their children over for a play date. I just finished preparing the food. I made cherry compote with cherries picked yesterday morning in Michigan and shipped over this great lake (so yummy) and this herbed pasta salad. This was my first time making this specific salad from Martha Stewart's FOOD magazine and I must say I agree with all of the commenters on Martha's's delicious, if I do say so myself! It's also easy to make and inexpensive if you're growing fresh herbs.

If you're looking for a simple make-ahead recipe for your next picnic or playdate, here it is:

  • Coarse salt and ground pepper
  • 1 1/2 pounds orecchiette, or other short pasta
  • 1/3 cup olive oil
  • 4 garlic cloves, sliced
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh parsley leaves
  1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
  2. Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
  3. Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature. (Salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.)

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