Call it pasta. Call it salad. Just don't call it pasta salad. Using a vegetable as a "noodle" is a great way to keep your kitchen cool in the summer. There is no heat applied and every ingredient can come straight from the fridge. All you need are a few good knife skills (and maybe a mandoline) to create very thin noodle-like strands from vegetables. My noodles ended up about a 1/16th of an inch thick: perfect for a noodle. Add a little bit of extra flavorings and you are ready for dinner.
2 large bunches of fresh basil
2 tbsp olive oil
3 tbsp apple cider vinegar
salt and pepper to taste
Feel free to add any of these ingredients to make the dish even better: lemon juice, crushed red pepper, thinly sliced garlic, goat cheese, pine nuts, mustard......