Thinking ahead about dinner tonight? Well, if you can spare the time a little earlier in the day; not hours earlier, even 1 hour will do, then make this salad and stick in the fridge to cool a bit. It’s great on a warm day, makes a terrific lunch dish too!
- 8 to 12 oz. Gluten Free Pasta.
- 1 Small Zucchini, cut into pieces of about ½ in in thickness. I removed the most seed-y center part.
- Fresh Asparagus spears. Discard the bottom 2 inches, they’re tough. Use a potato peeler to scrape off the thickest “gills”. Cut spears into 1 in. pieces.
- Several Small Tomatoes. Cut into quarters.
Dressing ingredients: 1 tbl onion, minced, Dash Garlic Powder, Dash Salt & Pepper, ½ cup Extra Virgin Olive Oil, 1 tbl Wine Vinegar (I used white wine vinegar but red is ok) and 1 teas. Honey.
A few Fresh Basil Leaves, chopped. As garnish at serving time.
Cook the Pasta first in salted water. This is the only time that you can really flavor the pasta, while it’s boiling. If you forget the salt, it won’t taste the same.
While that’s going, prepare the veggies. When Asparagus & Zucchini are cut up, place both in a small pan of salted boiling water and blanch. (Cook for only 2 minutes then remove immediately and cool in cold water to stop the cooking process.)
Cut the Tomatoes and place in a very large bowl.
Make the Dressing and when the Pasta is Al Dente, drain and place in that bowl.
Add the 2 veggies and then the dressing. Combine well, Chill for 1 hour or hopefully longer. When serving add the Basil and combine well. Enjoy!!