Pasta Salad

I realy think the key to a delicious pasta salad is to use lots of fresh herbs. Use the herbs you like the best. I love fresh basil, or cilantro plus mint, and parsley, but I have also tried sage, which was delicious, so use your imagination.


1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup finely chopped onion
1 small or 1/2 large chopped red, yellow or green pepper
black olives, cut in half use as many as you like: from none to lots
1/4 cup fresh chopped parsley
2 cloves of minced or crushed garlic
1 can (~15 oz) red kidney beans
12 or more cherry or grape tomatoes, cut in half
salt and pepper
1/2 to 1 cup of fresh chopped herbs:  basil, and mint or other herbs

Mix all of these ingredients together in a large bowl.

Cook your favorite pasta shapes until just al dente or a little undercooked. Drain and toss with with dressing. Taste to adjust the seasoning.

My pasta salad is a little different almost every time, because I might find things in the garden or in the fridge that seem like they would go well in the mix. Experiment a little. If there are ingredients that you don't like or are allergic to, leave them out, add ones you do love, but don't forget the herbs!

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