Cook and food writer Viviane Bauquet Farre aptly calls her pasta salad “a summer festival in a bowl .” It showcases vegetables currently at their seasonal peak: sweet corn, zucchini, and heirloom tomatoes - along with salty goat's milk feta cheese and fresh herbs. (Click here to see the recipe.
Photo by Viviane Bauquet Farre http://foodandstyle.com/It’s a dish that’s worth a trip to the farmers’ market to pick out heirloom tomatoes. Viviane
- the creative talent behind the fantastic online magazine foodandstyle.com
- says Black Russian, Pruden’s Purple or any red heirloom beefsteak tomatoes “will be marvelous in this dish.” They’re used raw.The zucchini, meanwhile, is sautéed in extra virgin olive oil until golden brown. And the corn is boiled and then shaved from the cob with a sharp knife.The corn, tomatoes, chives and basil are tossed with extra virgin olive oil, vinegar, garlic, salt and pepper. (Our Arbequina oil
would work well in the dressing.) The pasta - mezzi rigatoni, penne rigate, ziti or ditali pasta - is added next.The dish then sits for 15 to 30 minutes to allow the flavors to mingle, and the pan-roasted zucchini are stirred in just before serving. The pasta is topped with crumbled feta and, if you’d like, a drizzle of extra virgin olive oil. (Click here to see the recipe.
)Viviane - whose recipes have been featured in Vegetarian Times
and on bonappetit.com
- notes “the pasta will absorb more liquid and have a tendency to lose its al dente-ness.” But she has a remedy: “Undercooking the pasta by one minute will guarantee yours stays toothy.”Bon appétit,Your friends at California Olive Ranch