Recipe: Garth's Pasta Salad
Excerpted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours, by Trisha Yearwood. Published by Clarkson Potter. Copyright © 2008 by Trisha Yearwood, photographs copyright © 2008 by Ben Fink. Used by permission.
Trisha: "Garth has to claim this recipe because he modified my basic pasta salad to suit his tastes and changed it completely! He likes to eat it warm because he loves the way the cheese melts into the other ingredients, so he doesn’t wait for the pasta to cool down at all. He also says the secret to making the tomatoes taste so good is salting them separately. Who knew he was Gartha Stewart?"
12 ounces rotini pasta
12 ounces spinach tortellini
2 dozen grape tomatoes, sliced in halves
1 teaspoon salt
½ teaspoon pepper
10 ounces cheddar cheese, shredded
3 tablespoons olive oil
In a large saucepan, cook the rotini and tortellini for 10 minutes, or until they are at a desired tenderness. Drain the noodles. In a small bowl, toss the sliced tomatoes with the salt and pepper. While the pasta is still warm, toss it with the tomatoes, cheese, and olive oil. Serve warm. (Serves 6)