Tag Archives: olives

Pasta Salad

Pasta Salad

My two favorite days of the week are Saturdays and Sundays.  I cherish my weekends.  This morning I made Pasta Salad with fresh herbs from my garden and by early afternoon I was out enjoying the warm spring weather in my yard. I saw some beautiful flowers out my kitchen window so I grabbed my camera as I was heading out the door… Weeds were pulled, plants watered and organic fertilizer was spread around my vegetable garden.

While I was working, I would stop and snap an occasional picture of whatever caught my eye.

Bees were busy pollinating my cherry tree that is now beginning to bloom.  Do you see all the specks of pollen on the honey bee?

My rosemary bush is blooming too!  The little blue flowers are lovely and the plant is amazingly fragrant.

Grape Hyacinths are little perennial bulbs that are only a few inches tall.  I had to get down on my stomach to get this shot.  I did not mind getting a bit dirty for I think this photo was totally worth it…

A few of our koi fish were swimming by the edge of our pond.  The weather is now warm enough to start feeding them again.  The koi are now eight years old and up to about a foot and a half long.  My friends tease me and tell me that they are finally sushi grade.  It’s hard for me to imagine that for I believe each of my fish has its own personality.  Not to mention, when they see me step out the back door, the koi swim to the edge of the pond, mouths open and begging for a handful of food.

Back to the Pasta Salad….  My Pasta Salad is an easy to make dish that is perfect to serve at a backyard barbeque with chicken and ribs.  It’s made with a variety of organic pastas, my red wine vinaigrette, fresh cherry tomatoes, salty little capers, black olives and fresh parsley.  Garnish with Parmesan cheese if you like.  The recipe can be doubled or even tripled.  Enjoy!  Tessa


  • 2 cups mixed dried pasta (such as shells, bow ties and spirals)
  • 1/2 cup red wine vinaigrette
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup slice black olives
  • 1/4 cup parsley (chopped)
  • 1 Tbs capers
  • Parmesan cheese and fresh herbs for garnish

Begin by cooking pasta in boiling salted water for about 8 minutes or al dente.  Don’t overcook.  Drain and rinse pasta in cold water.  In a medium size bowl add all ingredients except for the garnish, cover and refrigerate for at least an hour.  When ready to serve, mix well, taste the pasta and add more red wine vinaigrette if desired.  Add salt and pepper if necessary.  Garnish with fresh herbs or Parmesan cheese.  Makes about 4 servings.