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Loading ...by Steven Duplinsky
The first feature in CoopRadar’s “Savoring the Seasons” recipe series, our heirloom tomato summer pasta salad is sure to please. Tomatoes are just beginning to appear in the markets. This recipe takes full advantage of this unique fruit (yes fruit) in its early season ripeness.
As the summer progresses the prices are sure to drop and the flavor increase becoming perfect for canning or making fresh salsas or marinaras. But for now, a pasta salad would make the perfect complement to any 4th of July picnic.
The following recipe for Heirloom Tomato Pasta Salad can be made ahead of time and served chilled, perfect for a picnic. Feel free to take advantage of the summer harvest and add your own favorite farm fresh veggies to the salad below!
Pasta Salad with Broccoli and Tomatoes (serves 4-6)
Ingredients:
1 lb Organic Penne Rigate Pasta
1 cup heirloom tomatoes, diced
4 cloves of garlic, minced
1 medium organic red pepper, chopped
1 bunch organic broccoli or broccolini, chopped
1/2 cup olive oil
First, cook pasta, drain and rinse in cold water. Meanwhile, heat olive oil in a skillet over medium heat. Add broccoli and red peppers and saute until tender. Next add minced garlic and heat through for about two minutes.
Remove the pan from the heat and add the cooked pasta and fresh tomatoes. Salt and pepper to taste.
Let cool completely before refrigerating. Serve cold with a mixed green salad. This would make an excellent pre-fireworks picnic dinner.
Stay tuned for our next summer recipe.
Wow – those tomatoes look yummy…where was that picture taken?
The Palo Alto Farmers Market on California Ave. They were tasty. It is going to be our feature market this week so stayed tuned for that story.