pasta salad with basil-coated cashew cheese balls Recipe

In the summertime, I thoroughly enjoy a fresh and flavorful Italian-style pasta salad. I often eat it as an entrée rather than a side salad at lunchtime. And I don’t just enjoy eating pasta salad … I love making it. It provides an avenue in which to use leftover grilled, roasted, or raw veggie scraps—and the result is always slightly different to keep me (and everyone else) You can use any type of shaped pasta you prefer Since I had some whole-wheat penne on hand, I went with it for this recipe. And rather than cooking the pasta when I want a pasta salad, I tend to make the pasta in advance (and yes, I salt the cooking water), and chill it so it’s ready to go Here’s what I do to chill it: After cooking the pasta, I drain…