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Author Notes: I often have salads for lunch. But every vegetarian out there will tell you that that gets old sometimes. So, what's to do? Well, occasionally a switch it up with salad, pasta salad that is. But, this is not your mother's pasta salad from a box. Its a salad, with all the veggies packed in that you would expect, but in a way that you wouldn't. —cooking4carnivores
- 1 bag of multi-colored veggie rotini
- sliced grape tomatoes,
- green olives
- marinated mini-mozzarella balls
- fresh herbs - both basil and parsley
- a bit of olive oil
- kosher salt and ground pepper
- grated parmesan
- parmesan for topping
- Make the pasta per the instructions on the package.
- Drain pasta. Add in the other ingredients and toss with oil.
- Chill in refrigerator for at least 30 minutes.
- Top with parmesan. Serve and enjoy!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
You Can Have It All
Well, at least your zucchini bread—er, cake—can
Zucchini cake is everything you want.
The dreamiest foods around.
Burnt Toast: Episode 13
A can-do tool.