It’s all about quick and easy when it comes to cooking since we are so busy with not only harvesting, but also planting fall vegetables. This summer pasta salad is perfect since it takes very little time to prep, it uses a lot of our current vegetables, and it’s delicious!
The core ingredients are pasta, vegetables, and herbs.
First, cook the pasta. Since this dish is served cold, cook the pasta just a little bit longer than it would be for hot dishes. Drain and cool. For vegetables, we use what are fresh in the garden. Today, we have fresh lacinato kales and sweet sun gold cherry tomatoes. For herbs, basils is best. Herbs and kales are julienned, and tomatoes halved. Mix them all up with pasta, olive oil, salt and black peppers to taste. We also tossed in some diced sausages and shredded cheese but these items are optional. Cover and chill in fridge for about 30 minutes before serving.
Other vegetables we have used include shredded carrots, sliced radishes, beans and collard greens. Other herbs we have used are mint and parsley. But be adventurous, experiment, and use what’s in season!