Basil Pasta Salad

My basil plant is more like a tree.  I really can't grow much of anything, but basil seems to really like me and it is still going strong in November.  If you are looking for some lighter recipes to balance out the turkey dinner this week, I have just the thing for you!  It is based off a bread salad recipe my mom gave me, but I've turned it into a pasta salad and it has become a go-to meal at my house because it is easy and yummylicious.

Ingredients:
2 Cups Fresh Basil
2 Cups Dry Bowtie Pasta
1/2 Cups Roasted Red Pepper Strips
1 Cup Cherry Tomatoes, halved, or Diced Tomato
1/4 Cup Capers
1/4 Cup Black Olives
1/2 Cup Bocconcini, or Shaved Parmesan or Feta

2 Cloves Garlic, minced
1/8 Cup Red Wine Vinegar
1/4 Cup Extra Virgin Olive Oil
1 tsp Anchovy Paste

You can add, remove, and substitute ingredients left, right, and center here.  My husband likes it better with bocconcini and no olives while I quite like it with shaved Parmesan.  It would also be fine without the anchovy paste but if you have some, it adds nice flavor.

Directions:
1. Cook the pasta.  Drain and rinse in cold water.  Add remaining ingredients from the first set.
2. Blend the second set of ingredients to make a dressing.  Add to the salad and mix.


It's just that easy.  This recipe uses up a lot of basil, but I still have enough left for fresh pesto tomorrow and then some!

Nutrition Information:
Number of servings: 5
Serving size: 1 1/2 cups
MyPyramid contribution per serving:
5 ounces Grains
1 cups Vegetables (1/2 cup dark green veggies, 1/2 cup other veggies)

1/3 cup Milk

2 1/2 tsp Oils