For the second year in a row, we've attended the lovely holiday get together at the home of our friend, Kristin. Everyone brings a dish to share and Kristin grills up a feast. It is a relaxed event and the company is always fascinating.
My offering this year was a pasta salad. I'm partial to them for summer get togethers because they are not only easy, but tasty, and most importantly, cool. When the temps hit three digits like they do here, cool is what you want.
One package spaghetti, broken in half
One bunch of broccoli florets (or one package frozen)
3 T. olive oil
3 T. red wine vinegar
3 cloves garlic, minced
1 t. salt
1/2 t. black pepper
2 cans diced tomatoes
1/4 of a red onion, chopped
Cook the spaghetti and broccoli together, according to pasta package instructions, drain. Drain the tomatoes on top of the spaghetti and broccoli. In a large bowl, add the drained pasta and veggie and the chopped red onion. Mix together the olive oil, vinegar, garlic, salt and pepper and poor over the pasta and vegetables. Mix well and chill. Serve. Enjoy!