Summer Pasta Salad
I’m a firm believer in go-to-recipes – ones that always turn out perfect and can be varied to fit the event. Pasta salad has the advantage of being not only an easy recipe but one of those recipes that can also unite vegans and meat-eaters. Growing up my mom had her go-to variation and my first few pasta salads were basically her recipe – but over time I decided to branch out and have established my own “standard”. While a few of the characters might change based on what’s growing in the garden, I keep the same dressing and rarely ever switch out the beans!
I generally enjoy this pasta salad with bbq tofu but with the addition of the beans it works just fine as a cold dinner – and generally it is eaten solo for lunch the next day. It can also be made in advance, just be sure to add a tbsp of EVOO to the bowl and then toss well in order to insure it doesn’t dry out. I’m sending this over to July’s Simple and in Season since everything about this recipe screams summertime! This month Sally at MyCustardPie is hosting this awesome round up as our normal hostess is quite occupied with a new baby boy!
In gardening news I’ve now harvested almost a dozen cherry tomatoes, with more popping up every day! I’ve also collected two jalapenos, what is most likely the last of my argula (which was used in this recipe!), and I’m still waiting on my first eggplants. There’s a chance I’ll need to pull my veggies inside later this week, something about a July Polar Vortex – which is another advantage of having a pot garden!