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Farmers market pasta salad
Nb persons: 10
Yield:
Preparation time:
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Cook the pasta al dente(1or 2 minutes ) shorter than package directions specify) so it holds it shape when tossed with the vegetables and vinegar eye. Ripe for riffs, the salad is also delicious with cheese filled tortellini Ingredients: | |
2 cups | halved baby heirloom tomatoes |
2 small | zucchini, thinly sliced into half moons |
1 small | red bell pepper, cut into thin strips |
1 cup | fresh corn kernels |
1 1 cup diced, firm, ripe fresh peaches ( about 2 medium) | |
1/2 cup | thinly sliced green onions |
Parmesean vinaigrette | |
1 (8 oz) package | penne pasta, ( 1 (20 oz) refrigerated cheese filled tortellini may be substituted |
2 cups | shredded smoked chicken, ( about 10 oz) |
1/3 cup | torn fresh basil |
1/3 cup | torn fresh cilantro |
1- toss together first 7 ingredients in a large bowl, and let stand 10 minutes. 2- meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture ; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.toss with vinaigrette Parmesean vinaigrette : | |
1/2 cup | freshly grated parmesean cheese |
1/2 cup | olive oil |
2 tsp | lemon zest |
3 tbs | fresh lemon juice |
1 tbs | balsamic vinegar |
2 | garlic cloves |
2 tsp | freshly ground black pepper |
1/2 tsp | table salt |
1/4 cup | chopped fresh basil |
1/4 cup | chopped fresh cilantro |
1 tbs | balsamic vinegar |
Process parmesean cheese, olive oil, lemon zest, lemon juice,balsamic vinegar, garlic,pepper, and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended
Process parmesean cheese, olive oil, lemon zest, lemon juice, balsamic vinegar,
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