The path to food made fresh

Farm Stand Pasta Salad

Angela Lopez - Sunday, September 09, 2012

My resent trip to the apple orchard resulted in a couple of surprises. Besides apples, the orchard I frequent has loads of other fresh produce in the summertime. They sent me home with Armenian cucumbers, and fooled-ya-jalapeños. Well, I’m not real sure that was the actual name of the pepper, but it is a new variety designed to give us the same taste we love in the jalapeño, but without the heat. They are excellent. Another nice treat I took home was Kohlrabi. We peel it and slice it and eat it raw like radishes or jicama.

I chopped up my wealth of fresh, raw vegetables and herbs and tossed with a good vinaigrette for a refreshing, summery pasta salad. Enjoy food made fresh!

Farm Stand Pasta Salad

1 pound box dry, large pasta shells – cooked per package instructions

1 small zucchini, cubed into bite-size pieces

1 small yellow squash, cubed into bite-size pieces

1 small red onion, diced

1 red, orange or yellow bell pepper, diced

1 or 2 mild jalapeños, finely diced

1 large tomato, chopped

Handful of fresh parsley, rough-chopped

 

Dressing

1/2 cup olive oil

1/3 cup rice vinegar or other vinegar of your choice

1 tablespoon good mayo

1/2 teaspoon Dijon mustard

3 teaspoons fresh herbs, chopped – or 1 1/2 teaspoons dried Italian herbs

Salt and Pepper to taste

 

Prepare pasta per package instructions. Drain and cool. Toss raw veggies with pasta in large bowl. Whisk together all dressing ingredients and pour over pasta and veggies. Toss to coat. For a heartier version, we like to add a small package of pepperonis cut in half, and cubes of cheddar or a good sprinkling of parmesan.





Comments
Chef Rico commented on 30-Oct-2012 09:16 PM
Overall a nice blend of common items combined to produce a decent finished product with a nice texture, made me gasey but that is a common occurance with me.

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