"A" is a power house. She's an energetic, passionate mamma to a sweet classmate of Isabella's. She and I have worked together a lot, volunteering for our girls' school this year, as well as the school they were at last year. She is also a thoughtful person who, when bringing a pasta dish to a potluck, made sure the pasta was gluten free so I could eat it too.
This is one of my variations on her pasta recipe, which is simple and outstanding.
Cook your pasta to taste. "A" used Trader Joe's corn pasta. I used Ancient Harvest quinoa pasta. Both were delicious. Just make sure not to overcook it.
Toss the cooked pasta with a dressing of olive oil and brown rice vinegar. Gently mix in halved cherry tomatoes, crumbled chevre or feta, and halved, pitted Kalamata olives. Aida had cut cucumbers in hers. I added cut, grilled broccoli to the one shown above.
However you decide to mix and match it, it will be good, but Mike and I thought the Kalamatas and goat cheese were what really made it dazzle.
