Making a huge batch of this fresh pasta salad is a delicious option to pack in your lunches this week!
Roast the garlic first ’cause this takes the longest. Cut the top off, place on foil, drizzle with olive oil, wrap it up, and bake in the oven at 375 for 1 hour.
Meanwhile, cook the pasta per instructions on the bag. Drain , toss with a little olive oil, and cool while you prep the veggies. I didn’t get a picture of this because I’m a bonehead.
I like to cut the veggies so they’re roughly the same size as the pasta. Except the onion, because big slices of onion scare me, unless of course they’re onion rings….or a blooming’ onion. Haven’t had one of those in a loonnnnggg time!
So when the garlic is cool enough to handle, squeeze out the cloves. I could eat this with a spoon! And then light my breath on fire!!!
To make the dressing, add olive oil, lemon juice, red wine vinegar, salt, pepper, and garlic cloves to a blender and blend until it’s a smooth consistency.
Add the shells on top of the vegetables. Pour on the dressing. Stir!