Marinated Pasta Salad
  • 1lb pasta shellsabout 1 inch raw
  • 1/3cup olive oil
  • 1/3cup Clover Valley Farms Herb Infused Vinegar
  • 1/2t salt
  • 4-5 fresh basil leavesminced
  • 1 smallminced onion
  • 1cup drainedminced pimiento
  • 1/2cup packed fresh minced parsley
  • Fresh black pepper
  1. Heat a large kettle full of water to a rolling boil.
  2. Add the shells, stirring with a long wooden spoon to keep water moving. Cook the shells until al dente. (5-8 minutes at most).
  3. Drain the cooked shells in a colander. Rinse under tepid water and shake to drain thoroughly.
  4. Transfer the still-warm shells to a bowl, and immediately toss with olive oil.
  5. Cover and chill at least 30 minutes. Add all remaining ingredients and mix well.
  6. Serve very cold.
Recipe Notes

Optional: add small cubes of fresh mozzarella cheese, and a handful pine nuts. From The Enchanted Broccoli Forest by Mollie Katzen