A pasta salad seemed like the perfect choice for a group of hungry teenagers on Field Day!!!
Summer Pasta Salad
2 lbs dry Farfalle (I love Barilla!)
1 orange bell pepper, diced really small
1 yellow bell pepper, diced really small
1/2 red onion, minced
1 bunch chive minced
5 garlic cloves, minced finely
1/2 bunch fresh basil (about 1/2 cup packed leaves), chopped finely
1 small cucumber, seeded and diced small
1/2 to 3/4 cup olive oil
Juice of 2 lemons
about 20 cherry tomatoes, halved
Salt and pepper to taste
Cook the pasta according to box direction, al dente.
When cooked, drizzle about 1/4 cup olive oil and mix well. It should prevent the pasta from sticking.
When fully cooled, add the bell peppers, red onion, the chive (but reserve about 2 tbsp for presentation), the diced cucumber, and about half the cherry tomatoes (reserve the rest for presentation).
In the bowl of a food processor, pulse together the basil, garlic and olive oil until it forms a thick sauce. Add the lemon juice and pulse to mix.
Add the sauce to the pasta salad and mix well.
Season with salt and pepper.
Before serving, sprinkle the remaining chive on to of the salad and place the cherry tomatoes too.