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Herbed Pasta Salad

Name: Herbed Pasta Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: Coarse salt and ground pepper; 1 1/2 pounds orecchiette, or other short pasta; 1/3 cup olive oil; 4 garlic cloves, sliced; 1 cup chopped fresh basil leaves; 1/2 cup chopped fresh parsley leaves

This simple pasta salad gets loads of flavor from garlic-infused olive oil and fresh herbs.

Source: Everyday Food, July/August 2006

20 mins 20 mins 8

Total Time Prep Servings

Ingredients

Coarse salt and ground pepper
1 1/2 pounds orecchiette, or other short pasta
1/3 cup olive oil
4 garlic cloves, sliced
1 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley leaves

Directions

1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.
2. Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.
3. Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.

Cook's Notes

Salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.

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Reviews

How would you rate this recipe?

IvyandOats

28 JUN, 2010

This is a light, tasty salad for a summer lunch! I made the following adjustments; whole wheat pasta, extra basil (have a bounty of it this summer) and chives. I would have added the parsley if I had it on hand. I also added a splash of lemon juice and left the roasted garlic in the oil. Very nice!
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iloveapaintquarter

18 MAR, 2009

Everyone ate and enjoyed, and asked fro the recipe--It was a big hit for a Memorial Day Get together-thanks Martha and Staff
Reply
iloveapaintquarter

18 MAR, 2009

Everyone ate and enjoyed, and asked fro the recipe--It was a big hit for a Memorial Day Get together-thanks Martha and Staff
Reply
JRTipton

20 AUG, 2008

NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
Reply
JRTipton

20 AUG, 2008

NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
Reply
kickypants

19 AUG, 2008

I also add fresh chives a bit of fresh lemon balm and apple cider vinegar for a gentle zip. You can turn the whole thing into a meal by throwing in some beans and crunchy veggies...tastes best the second day and keeps for many days in the fridge.
Reply
kickypants

19 AUG, 2008

I also add fresh chives a bit of fresh lemon balm and apple cider vinegar for a gentle zip. You can turn the whole thing into a meal by throwing in some beans and crunchy veggies...tastes best the second day and keeps for many days in the fridge.
Reply
Aramis83

13 APR, 2008

This is an easy and delicious dish. 1.5 pounds of pasta makes WAY more than 8 servings though....We had eight people at our potluck picnic and everyone had plenty and took leftovers and I still have several servings left. I think it would have been fine to just use a pound. The olive oil is so good that it would probably be OK to keep the rest of the ingredient amounts the same.
Reply
Aramis83

13 APR, 2008

This is an easy and delicious dish. 1.5 pounds of pasta makes WAY more than 8 servings though....We had eight people at our potluck picnic and everyone had plenty and took leftovers and I still have several servings left. I think it would have been fine to just use a pound. The olive oil is so good that it would probably be OK to keep the rest of the ingredient amounts the same.
Reply
krisx2

31 JAN, 2008

This was so simple and tasty too. I loved the garlic infused oil.
Reply

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