Sunday Recipe: Summer Pasta Salad

This is one of those dishes that I begin craving sometime in late winter. But it is most assuredly a midsummer’s meal: it’s cool, perfect for eating on hot nights; it’s transportable, great for taking to a picnic or a barbeque, and it’s flavorful, but only when you use the freshest seasonal ingredients. To tell the truth, I’ve never even been a big fan of pasta salads–mostly because I like, but do not love, mayonnaise–but this one is different. Try it yourself and see what you think.

First, cook 1 lb (16 oz) small shape pasta (I use macaroni or orzo) in salted water according to package directions. Drain and rinse in cold water; set aside.

Second, steam 4 ears fresh sweet corn, and drain, rinse in cool water, and set aside. Then cut it carefully off the cob. Place in a large bowl. Add to the bowl:

1-2 cups halved cherry tomatoes (I used heirloom riesentraubes), 1-2 cucumbers, cut into 1/2″ dice, 8 oz. diced fresh mozzarella, 1/2 cup slivered fresh basil, and a handful fresh chopped parsley. 

Mix the vegetables well, add the pasta, and toss.

Make a dressing of:

2 TB fresh lemon juice

1 TB red wine vinegar

1/2 tsp. black pepper

1 TB. olive oil

1/2 tsp. salt

3 cloves garlic, crushed

Add dressing to bowl, toss to coat, and serve, or close tightly and chill in refrigerator. Stays delicious for about 2-3 days. We enjoy eating it with a nice, crispy baguette, if we’re lucky enough to find one, with some freshly-squeezed lemonade to drink.

Eat it with Joy, all!