Been enjoying my tomatoes this week! Here’s a fun summer garden recipe for you! Sorry, I have no pictures…
WE ATE IT ALL UP!
However, I’m sure you can imagine how beautiful it looks!
LYNDA’S SUMMER GARDEN PASTA SALAD (all amounts are approximate)
1 1/2 cups pasta* (dry measure)
1 small zucchini grated
1/4 cup red or green pepper – diced
1/4 cup sweet Vidalia or red onion – diced
1 or 2 cloves of garlic – minced
1 cup sweet one hundred cherry tomatoes – cut in half (or any small, sweet, salad tomatoes)
1 tbsp. olive oil
Salt and Pepper to taste
Your favorite vinegar and oil salad dressing. Add enough to moisten, and if needed, add more before serving. (I used Newman’s Balsamic Vinaigrette)
While salted pasta water is coming to a boil, grate zucchini, mince onions and garlic, and halve tomatoes.
Prepare the pasta according to bag directions and cook until al dente. Remove to colander rinse and drain. Place in bowl and mix in the tablespoon of olive oil to prevent the noodles from sticking.
Add remaining ingredients and mix gently to incorporate. Refrigerate for a minimum of one hour to allow flavors to meld.
* For pasta choices you might like ziti, fusilli, spiral or bow tie as these hold onto the juices and dressing nicely!
This salad is easy, forgiving, and open to many variations in fresh vegetable choices. Other vegetables I have tried are peas, corn, celery, carrot, etc.
You might like to grate some hard cheese, into the salad before serving. Romano? Parmesan? ???
DISCLAIMER: This is my recipe, and I am sure that variations abound. If you think it is yours, then all I can say is, “Great minds think alike.”
Do you have a favorite summer salad recipe? Feel free to share with us!