I’m trying to hold on to every last ounce of summer that I possibly can. It went by so fast! Thank heavens though that we have one last holiday coming up to help us all celebrate not only our Labor but also celebrating by having one final summer BBQ!
So, for that one final summer salad, I’m sharing probably the best pasta salad there ever was. I catered a luncheon for 200 women for a local church event this past week and this pasta salad was one of the dishes I used. It’s always so nerve wracking to not only feed that many people but hope that what you are serving leaves mostly everyone happy. I knew serving this pasta salad was going to be the perfect recipe to share. And I was right! Women kept coming up to me throughout the event, asking for the recipe. So naturally, I’m sharing it with all of you today.
Now, I can’t actually take credit for this recipe. The credit goes to Ina Garten, always. She just really knows how to blend the right combination of flavors like none other. I just love her. As a blogger, it’s best to always give credit in a recipe when it’s not your own recipe. Typically, if I was going to copy the recipe flat out, I would need to redirect you to her site for the recipe. However, I have rewritten the recipe in my own words and omitted one ingredient.
I really can’t tell you enough, how amazing this pasta salad is. I’m typically not a hug fan of pasta salads. There are very few pasta salad recipes out there that appeal to me. But this one is thee one. I promise. And the thing I love about it is that it’s served warm! The key is to start out with fresh, good quality ingredients. Locally grown grape tomatoes, fresh arugula and freshly grated Parmesan cheese will make all the difference on this recipe. I can never stress enough the importance of using good quality ingredients.
To begin, I like to always read through the recipe and prepare everything I need before staring on the recipe.
I like to slice the grape tomatoes diagonally, I don’t know why, I just think they look better. With the arugula, I just tear it in bunches and then I grate the parmesan cheese with a good microplane. The recipe is simple, yet packed with the perfect blend of flavors. You’ll definitely want to keep this one as your go to pasta salad recipe.