As we move into warmer days, salads become a welcome addition to any meal.Continue reading
The beginning of beefsteak tomato season is here! Cecarelli Farms of Northford, CT just brought us some native field-grown tomatoes perfect ready to enjoy. Jeanette Chen of Jeanette’s Healthy Living blog shares this simple recipe which really brings out the flavor of the tomatoes. This is enough pasta salad to serve 10-12 when served with other dishes at a barbecue or over lettuce for the family.
Pesto Pasta Salad
3 cups chopped chopped tomatoes
4 small pieces fresh buffalo mozzarella cheese, cut into bite size pieces
1/3 cup fresh pesto 4-5 cloves fresh garlic, minced
1/3 cup extra virgin olive oil salt
fresh ground black pepper, to taste
a handful of fresh grated Parmesan cheese,
optional 1 pound dried gluten-free or whole grain pasta
In a large serving bowl, toss together tomatoes, mozzarella cheese, pesto, garlic, olive oil, salt and pepper. Let marinade for an hour or longer. When ready to serve, cook pasta according to package directions; drain, reserving 1 cup of pasta cooking liquid. Toss hot pasta with tomato mixture, adding some pasta cooking liquid to loosen up sauce. Serve. Click here to read Jeanette’s wonderful post.