Thursday, June 14, 2007

Farmer's Market Pasta Salad on NBC

The Farmer's Markets are bursting with color these days. The vegetables, still warm from the sun, restore my faith in the simple, beautiful things in life. It makes such a difference to know that the food you're eating was grown in your neighborhood and tended by hands that truly cared about what you put on your plate. So Wonderful.
I had some fun this week. I appeared on WCSH6 for a cooking segment on 207. They are now posting all of their kitchtn segments online with streaming video. If you'd like to see it follow the link to 207. Rob Caldwell and I put together a colorful Farmer's Market Pasta Salad. It looked as good as it tasted! Hope you have a chance to eat all your colors today.

Farmer’s Market Pasta Salad
This salad is not a pasta salad that thinks about vegetables- It's a crisp, fresh, crunchy salad that is enhanced with pasta. Add grilled chicken for a complete meal.
3/4 c olive oil
1⁄2 c balsamic vinegar
1 T mustard
2 T finely chopped fresh basil
1 T finely chopped fresh chives
2 sun-dried tomatoes, finely chopped
1 handful fresh parsley, coarsely chopped
2 cloves garlic, minced
1 t salt
1 t pepper
1 t brown sugar- optional
2 c fresh garden tomatoes, coarsely chopped
1 c yellow bell pepper, coarsely chopped
1 c cucumber, coarsely chopped
1 c broccoli florets, cut in bite sized pieces
1 c sweet red or Vidalia onion, coarsely chopped
1 c celery, coarsely chopped
1 cup carrots, thinly sliced or coarsely shredded
10 fresh large basil leaves, coarsely chopped
1 lb small mozzarella balls, or mozzarella cheese
1 lb whole wheat, spelt or spinach pasta- cooked just barely to al dente
Chive blossoms for garnish
Place the dressing ingredients in a large bowl. Whisk together until completely incorporated. Set aside.
Wash and chop the vegetables. Add all of the vegetables and cheese to the bowl. Toss with the dressing and let marinate in the fridge overnight. The pasta will absorb the dressing as it sits. Toss before serving. Add a little drizzle of oil and vinegar if you need moisture. Serve with fresh crusty whole grain bread and chive blossoms for garnish.

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