Jordon and Annie wanted me to make a noodle salad to go with the buffalo roast that they cooked us for dinner (which was delicious, ps). I threw together what I had lying around. The lime juice, fresh mint, and veggies made it look and taste summery fresh.
penne pasta (or pasta of your choice)
yellow sweet bell pepper
parmesan cheese (feta would be better if you have it)
1/4 cup red wine vinegar
juice of 1 lime
1/4 cup honey
1/2 cup olive oil
1 large clove garlic, crushed
1 tsp dried basil (if you have fresh, use it and use more!!!)
1 Tbsp grill seasoning
1 Tbsp fresh mint
salt and pepper to taste
cook pasta according to directions on package. Drain and run under cool water.
chop vegetables and set aside.
whisk together all ingredients for dressing except olive oil. Slowly drizzle in oil while whisking the rest of the ingredients.
Mix cooled pasta, vegetables and dressing together. Add parmesan cheese. Refrigerate. The longer it sits the better it will be.