Views from The Bridge: Easy Cold Herbed Pasta Salad Recipe

Easy Cold Herbed Pasta Salad Recipe

Posted on 7/11/2011 by The Bridge

As part of The Bridge's healthy eating initiative, fantastic recipes are made available to clients, often ones that include ingredients that can be found growing in our Urban Farms. Cooking classes for clients are held three times a week by Natalie Brickajlik, Horticulture Program Coordinator/Employment Specialist, in our headquarters as part of the PROS program. The Bridge also has horticulture "workshops" twice a week in various residences, which involve a variety of activities like cooking with veggies from our 2 urban gardens in the Bronx and the Upper East Side of Manhattan, making birdfeeders, or taking lessons in organic pest control.

Here is a simple recipe for a cold pasta salad flavored with fresh herbs, and inspired by the traditional Italian flavors of garlic, basil and Parmesan that The Bridge clients made in a recent cooking class. You can add your own favorite veggies such as olives, sweet peppers or tomatoes. It's also delicious as is, as the fresh herbs really shine in this easy and simple pasta salad. If you are trying to avoid salt and cholesterol, omit the Parmesan cheese and add a bit more lemon juice.

Ingredients:

• 10 oz. whole wheat corkscrew (rotini) or bow-tie (farfalle) pasta

• ¼ cup good quality olive oil

• 3 cloves garlic, minced

• ¼ cup chopped fresh basil

• ¼ cup fresh chopped parsley

• ½ cup fresh vegetables

• ¼ cup pinenuts

• ¼ cup fresh grated Parmesan cheese

• 1 Tbsp lemon juice

• Salt and pepper, to taste

Preparation:

Prepare pasta according to package instructions. Drain well and allow to cool. Heat half the olive oil and add the garlic. Cook for just a minute or two, then reduce heat to low and add chopped fresh basil and parsley. Add any remaining veggies. Cook for just one minute, until heated through. Remove from heat and allow to cool. In a large bowl, combine pasta with remaining ingredients, including cooked garlic and herbs, the remainder of the olive oil, lemon juice, pine nuts and Parmesan cheese. Season carefully with salt and pepper. Toss well and serve cold.