I’m not crazy about most pasta salads, but here’s one that emphasizes the flavors of the summer garden. To save time, you can prepare the other ingredients while the pasta cooks.
The flavor of the tomatoes is important, so use garden-fresh tomatoes, not store-bought ones. If they’re not in season, you could substitute sun-dried tomatoes instead.
1 package “rainbow twirls” or similar pasta
2 medium garden-fresh tomatoes, chopped
1/2 cup basil leaves and flowers, chopped
1/2 cup walnuts or pecans, chopped
leaves of 2 sprigs parsley, chopped
1-2 cloves garlic, crushed
the flowers of one onion scape– or use 2 Tbs chopped red onion
1/4 cup olive oil
1/8-1/4 cup balsamic vinegar (to taste)
1/4 cup mayonnaise (optional)
1 tsp salt
4 shakes Tabasco sauce
ground pepper to taste
Cook the pasta until just done– it should still be a bit firm. Drain it and rinse it in cold water. Drain well.
Gently stir in the vegetables.
Combine the other ingredients, pour over the pasta mixture, and stir gently.
Chill for at least an hour. Garnish with blue cheese if desired.
