Farmer’s Market Pasta Salad


zucchini2

The simple version:

whatever veggies you find at the market with pasta and a vinaigrette

The Detailed version:

300g Pasta, Something short like penne or fusilli.
I like to use Nature’s Farm Pasta or a good Italian brand. If you are going to the St. Norbert Farmers Market you can pick up some fresh pasta from The Mitchell Block

zucchini500 g zucchini or summer squash

100 g sun dried tomatoes (or slow roast some fresh tomatoes)

100 g arugula (or other green)

30 g flat leaf parsley

30 g fresh basil

any other herbs that inspire you

45 ml olive oil

15 ml red wine vinegar

5 ml grainy mustard

salt and pepper to tastepasta salad

  1. boil the pasta, drain, rinse and cool
  2. slice zucchini, toss with a little olive oil. sprinkle with salt and pepper. grill on bbq til just starting to char. cool
  3. chop herbs coarsely, slice tomatoes
  4. combine oil, vinegar and mustard together to make a vinaigrette
  5. toss pasta with zucchini, herbs, tomato and arugula. Toss with vinaigrette.
  6. Serve. This salad is nice with a little crumbled feta or shaved parmesan.

This Salad is great with fresh corn on the cob, grilled with the zucchini, fresh cherry tomatoes, or any nice seasonal veggies. To make a meal out of this, just top it with a grilled chicken breast or some nice Italian sausage and of course, a nice hunk of freshly baked sourdough.

bread

 

 

 

 

Author: Chef Alex

Have Knives, will travel.

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