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Basil and Veggie Pasta Salad

Course Salad
Author Five Silver Spoons

Ingredients

  • 1 16 oz box of Farfalle pasta
  • 1 red pepper
  • 1 10 oz container of mini heirloom tomatoes
  • ½ cup chopped fresh basil
  • 1 large cucumber
  • 1 8 oz can sliced black olives
  • 1 stalk chives chopped will yield about ½ cup
  • Oil and vinegar dressing

Instructions

  1. Cook Pasta. Once done, rinse with cold water and set aside.
  2. Chop red pepper, tomatoes, basil, cucumber, black olives, chives.
  3. Toss veggies with cooked pasta.
  4. Mix in oil and vinegar dressing sparingly.