This pasta salad gets rave reviews everytime I make it — it’s just that good. The great thing about this recipe is that it is so simple but the flavors are incredible and the addition of toasted pine nuts adds that delicious crunch!




Angel Hair Pasta Salad





Angel Hair Pasta Salad



Personally, I could eat the noodles plain without all the veggies because they are fantastic by themselves with just the garlic olive oil and parmesan cheese so consider that if you need just a quick meal for yourself. But when you add everything together, you have a terrific dish that you’ll eat frequently, especially throughout the summer.

Angel Hair Pasta Salad

Ingredients:

1 pound angel hair pasta
1/2 cup olive oil
5 cloves garlic, minced
1 1/2 cups parmesan cheese
2-3 fresh tomatoes, seeded and diced
handful of fresh basil leaves, torn into small pieces
1 4 oz. package pine nuts, lightly toasted (you can do this over medium-low heat in a non-stick skillet)
Coarse kosher salt

Directions:

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don’t burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss. Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese. Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.