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Summer pasta salad

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Garden of Eating

(Read caption) Summer pasta salad with tomatoes, corn, basil, bacon and arugula.

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This simple but yummy summer pasta salad was inspired by a Food52 post I saw recently. 'Tis the season for this type of fresh, light, easy meal. At this time of year, delicious meals practically cooks themselves – it's often a matter of just combining a few fresh, flavorful ingredients.

I used cavatappi (which translates to "corkscrew" – makes sense, right?) but anything will do, penne, orechiette, elbows, etc.

I made use of the first ripe cherry tomatoes from our little container garden and a generous handful of fresh basil from our potted plants. Seeing those first 'maters turn red never fails to thrill me.

I added some onions cooked with chunks of thick slab bacon I bought from Northwinds Farm at our little Woodstock Farm Festival.

Then tossed in some surprisingly sweet local corn we had left over from a meal earlier in the week. Fresh arugula (I used a mix of our own tender greens and a bunch from our CSA) added a nice peppery green counterpoint to the sweetness of the onions, corn and tomatoes.

You can either mix the greens in with the pasta or serve the pasta on a bed of them. Then cover the whole thing with a blizzard of grated Parmesan.

I made enough for us to have for dinner and for lunch the next day and we were delighted anew both times.


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