SUMMER SALAD VERSATAL
The following recipe is for six servings and may be increased proportionately for larger
quantities, this pasta salad is truly versatile as it may be served cold or hot and works
equally well as a salad or as an entrée and may be prepared and refrigerated up to a day in
advance of serving.
SUMMER SALAD VERSATAL RECIPE:
- Four large fresh ripe tomatoes, peeled, seeded and coarsely chopped.
- One pound of Monterey Jack cheese, cut into half / inch cubes.
- Two tablespoons dried basil.
- Two cloves garlic crushed or finely minced.
- One cup extra virgin olive oil.
- One pound of cooked spaghetti, well drained.
- Sea salt and fresh ground black pepper to taste.
- Eight ounces fresh grated Parmesan cheese.
- Combine tomatoes, Monterey Jack cheese, basil, garlic, olive oil, salt and
pepper, toss lightly and allow to marinate for eight hours at room temperature.
SERVING SUMMER SALAD VERSATAL - HOT:
- In a large bowl, combine pre-warmed marinate with the freshly cooked
spaghetti, toss lightly and divide into six equal servings on pre-warmed dinner
plates, sprinkle each serving with fresh grated Parmesan cheese and serve
immediately.
SERVING SUMMER SALAD VERSATAL - COLD:
- In a large bowl, combine room temperature marinate with the freshly cooked
spaghetti, toss lightly, cover and refrigerate for one hour or longer, toss lightly
again before serving and divide into six equal servings on pre-chilled plates,
sprinkle each serving with fresh grated Parmesan cheese, serve immediately.
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