The thing I love most about summer and the warmer months is the fresh produce. During the summer I head to my local farmer’s market every weekend and return home laden down with fruits and vegetables that were just too beautiful to pass up. I sometimes buy more than I can carry and bought myself a bag-lady type cart to help with that.
We all have foods that define periods of time for us. A favorite Christmas cookie that brings to mind the smell of an evergreen and the sparkling lights or the tang of a fresh strawberry picked warm from the garden that reminds us of our childhood. For me, summer’s quintessential food is Pasta Salad. The way my mother makes it. Of course, after cooking for 7 children and 2 adults for lo those many years, she usually used larger proportions, but I cut it down for regular-sized-family consumption.
Pasta Salad ala Claudia
16 ounces (1 lb) of tri-colored rotelli pasta
1/2 large cucumber
1 green bell pepper
1 red bell pepper
1 small red onion (not in my mom’s version, but I love me some onion)
1/2 bottle of good Italian salad dressing*
A splash of balsamic vinegar (this is not strictly in my mother’s version either, but I <3 balsamic vinegar and put it in everything I possibly can.
* don’t skimp on the Italian dressing. If you get the really cheap kind (which is mostly oil) the pasta salad will be slimy. I like Kraft Zesty Italian myself.
Boil water and cook the pasta according to the package directions, to an al dente texture. If you cook it too long, the pasta will fall apart in the salad.
While the pasta is doing its thing, cut up your veggies into a 1/2″ dice. You might want the onion a little smaller if it’s a powerful one.
When the pasta is done cooking, rinse it thoroughly with cold water to stop the cooking and cool the pasta. If you put the pasta into the veggies when it’s still really hot, it will start to cook the veggies, which makes them loose their crispness. That is a BAD thing.
Add the pasta to the veggies in a large bowl and coat with the salad dressing and add balsamic vinegar to taste, mixing well. Remember that it’s much easier to add salad dressing to taste later than to overdo it in the beginning. Ask me how I know. And the dressing gets soaked in to the pasta as it sits, so you will probably need to add more if you are eating leftovers later.
Keeps very well in the fridge and is just as good the second day, and the third, and the fourth if it lasts that long. It’s fresh and tasty and so easy that you could make it for a last minute barbecue, or a potluck lunch.
Also, it would be very easy to spice it up a bit by adding crumbled feta cheese, or a bit of grated parmasean. Or lightly steam some broccoli and add it to the mix. Or clean out your vegetable drawer and chuck whatever you’ve got in there.
What are your tastes of summer?
M