Recipe: Basil Pasta Salad

Hello Bethel Gardeners!

This is one of my favorite recipes of all time. Pasta Salad is perfect for the use of early summer garden produce, because you can use the first bits and pieces of the tomatoes and peppers that come in. And Basil! One of the most amazing tasting herbs. I hope you enjoy!

Garden Ingredients:

1/2 Cup Fresh Basil (Pack a measuring cup full)

1 to 1 1/2 Cups Bell Peppers, Finely Chopped (Different colors are fun)

About 2 Medium Tomatoes, Finely Chopped (Or cherry tomatoes, an amount to your liking)

  

16 Ounces Pasta

2/3 Cup Oil

3 TB Red Wine Vinegar

3 Cloves Garlic

1 TB Oregano (Fresh or Dried) 

1/4 Tsp Black Pepper

 Salt (To taste)

8 oz. Feta Cheese (or More to taste)

Start by cooking the pasta. After draining, rinse well with cold water to bring the temperature down.

While the pasta is cooking, chop the tomatoes and peppers. It's good if the pieces are small, so you get a variety of flavors in each bite.

In a blender or food processor, combine basil, oil, red wine vinegar, garlic, and oregano.

Mix everything together with the pasta, including the feta, salt, and pepper to your liking.

Enjoy this delicious salad bursting with summer flavor!