By This is a delicious and colorful vegetarian pasta, one that’s easy to make, easy to cook, and easy to eat. I like to use a fresh basil and a variety of greens for this recipe, but you could certainly use dried for a different flavor. This dish can be made ahead of time so you are ready to eat it all summer long.
The Italian word for “salad” is “cesare,” and this is a salad with plenty of fresh vegetables and herbs. It’s the perfect side to whatever pasta dish you’re cooking. For example, I cook pasta and add it to a salad. I also use a whole head of summer garden basil in a pan drizzled with olive oil until it’s just tender.
I like to add a few drops of red wine vinegar to the salad before adding the vegetables and herbs. This makes it really easy to peel the vegetables and herbs if you want to. I find that it also helps to get the vegetables and herbs to retain their texture and flavor better if you are using a vegetable peeler. It’s not necessary though, but if you are a fan of eating salad with your fingers, this will make your job so much easier.
It’s not necessary to peel the vegetables and herbs before you add them to the pan. If you would like to, you can do this by cutting off the tips of the vegetables and herbs and holding them with a knife. Then, hold the vegetables and herbs in your hand and remove the tips of the vegetables and herbs. The vegetables and herbs will fall into the pan and then you can peel them easily.
That is a great idea.
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