I told you I’m all about pasta salads lately! I wasn’t kidding.
Since I do monthly meal planning (post coming soon!), I have to use up the most perishable items first. Sometimes I do a really good job of planning out my meals so we aren’t eating the same type of food all in the first week or two of my shopping trip. Other months, like this one, I buy pretty perishable stuff for 3 different pasta salads. Spinach, fresh basil, tomatoes, etc. Good thing I love pasta salads – I don’t mind eating two in the same week. Do you?
I got this recipe from my mother in law and I make it all the time. It makes a pretty huge batch (which no one minds because we all love it) and is easy to serve at a BBQ or bring to a party as a yummy side dish. Or add chicken and it becomes a main meal. It’s also pretty affordable, which for a family on a budget, its nice to stretch your money and have a fresh, healthy meal go a little farther.
Tomato Basil Pasta Salad
1 lb penne pasta (or whatever kind you like)
4 cups diced roma tomatoes (~12)
2 tsp minced garlic (about 4 cloves)
1 pkg fresh basil (about 1/3 cup chopped)
1 tsp salt
1/2 cup olive oil
12 ounces feta cheese (regular, reduced fat or tomato basil flavor all work great)
1. Mix everything except pasta and feta cheese. Let it sit on the counter for about an hour.
2. Cook pasta according to package instructions. Add pasta and feta cheese.
So, apparently, not everything can be frozen. (What?! I know!) I froze a package of basil a long time ago. Lo and behold, it was slimy and brown after it thawed. I’ve seen on Pinterest somewhere that you can freeze herbs in olive oil. Have any of you tried this? Does it actually work? What a bummer to waste such nice basil. Also considering I’m doing a garden this year, I know I’ll have excess and wondering how to properly preserve basil. I just think fresh adds so much more to a meal than dried.