by: 
Here in Minnesota, we are reveling in some fabulous weather! I don't know about you, but especially during the first few weeks of warm, summer weather I want to spend as much time outside as I can. If you find yourself wanting/needing a cool summer salad for an occasion on a hot summer day, I may just be the answer to your prayers.
I want to share a super easy and absolutely delicious salad recipe today . . . perfect whether you are kickin' back at home checking things off your wedding to-do list, planning your bridesmaid luncheon or going the DIY route for your reception food. This recipe is to die for
Sooooo yummy, and so easy to whip up. It is just loaded with fresh ingredients either from your own garden or easily found at your local farmers market. And, it's so adaptable, just in case you have guests who are gluten sensitive. Beautiful when made with heirloom tomatoes, but if not available, regular cherry tomatoes work great too. Look at these scrumptious, healthy ingredients:
1# of whole wheat bow-tie, penne or linguine pasta (choose brown rice pasta for gluten-free)
1/2 cup pine nuts or pistachios (or your favorite nut) toasted
1/2 cup fresh basil leaves
1/2 cup fresh mint leaves
1 cup of fresh Italian flat-leaf parsley
1 clove of garlic
freshly ground black pepper to taste
1/2 cup olive oil
1/2 cup parmesan cheese
2 pints of cherry tomatoes
Here's what you do: Cook the pasta in salted boiling water according to the package directions, just until al dente. Drain, cool and place in large serving bowl.
While the pasta is cooking, put the toasted nuts, the herbs, the garlic and the freshly ground black pepper into a food processor and pulse until finely chopped to make the pesto. Through the lid, stream in the olive oil, pulsing until combined well. Transfer this mixture to a small bowl and add the parmesan cheese. Pour the pesto over the pasta.
Slice the cherry tomatoes in half and add to the serving bowl with the pasta and pesto, and mix well. Then, serve this cool, scrumptious salad! This recipe serves four so if you are having more than 4 guests the recipe easily doubles or triples!
Best,
Cheryl
Photos courtesy of Creative Commons
