Whip up a quick pasta salad with ingredients fresh from the garden
Fresh produce is refreshing and delicious. Whether it’s recently plucked fruits or freshly harvested vegetables, these foods boast a flavor and nutritional profile unlike any other.
Comfort foods might reign supreme during colder winter months, but come spring and summer, lighter fare can be just what people need to maintain their energy and avoid feeling sluggish on warm days and nights.
Chickpea, Feta and Orzo Salad
- 1 cup uncooked orzo
- 1 cup refrigerated pre-chopped tomatoes
- 1 16-ounce can chickpeas, rinsed and drained
- 1/4 teaspoon salt
- 1/3 cup (1.3 ounces) crumbled feta cheese with basil and sun-dried tomatoes
Cook pasta according to package directions; drain and rinse under cold water. Drain well. While pasta cooks, prepare Cucumber-Thyme Relish (below). Combine tomato and chickpeas in a large bowl, tossing gently; stir in pasta, salt, and relish. Add feta cheese; toss gently.
Cucumber-Thyme Relish
- 1-1/2 tablespoons fresh lemon juice • 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped English cucumber • 2 tablespoons finely chopped red onion
- 1 tablespoon fresh thyme leaves • 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Combine lemon juice and olive oil in a medium bowl, stirring with a whisk. Stir in cucumber and remaining ingredients.
Pasta Salad with Herbs
Makes 6 to 8 servings
- 1 lb. farfalle pasta
- 4 vine tomatoes, diced
- 8 ounces broad beans
- 1 yellow pepper, diced
- 2 tablespoons finely chopped flat-leaf parsley
- 1 sprig chopped thyme
- 1 small bunch chives, snipped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black peppercorns
Cook the farfalle in a large saucepan of salted, boiling water until al dente; 8 to 10 minutes. Drain and refresh immediately in iced water. Once cool, drain again and toss in a large mixing bowl with the vegetables and chopped herbs.Add the olive oil, lemon juice and seasoning, tossing again thoroughly before serving.
Authentic Greek Salad
- 4 medium tomatoes, cut into 1/2-inch chunks
- 1 seedless English cucumber, cut into 1Ú2-inch chunks
- 1 small red onion, diced
- 1/3 cup Zorba the Greek Dressing (see below)
- 4 ounces feta cheese, crumbled (about 1 cup)
- 1/2 cup black olives (kalamata or other brine-cured ones are best)
- Salt and black pepper, to taste
In a large bowl, toss tomatoes, cucumber, and onion. Add dressing and toss to mix. Sprinkle feta cheese and olives, and toss gently. Taste and adjust seasoning with additional salt and pepper and serve immediately.
Zorba the Greek Dressing
- 1/2 cup olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon crumbled dried oregano
In small bowl, whisk ingredients together until combined. Makes 3/4 cup dressing— enough for a couple of bowls of Greek salad. Store leftover dressing in the refrigerator up to one week.
Pasta Primavera With Asparagus, Peas, Leek, and Tomatoes
- 16 ounces fusilli pasta
- 3 tablespoons olive oil
- 1 small leek, thinly sliced, washed and drained
- 9 ounces asparagus, trimmed and halved
- 11 ounces frozen peas, thawed
- 8 ounces cherry tomatoes, quartered
- Salt and freshly ground black peppercorns
- 5 tablespoons grated parmesan, for sprinkling
- 1 sprig thyme
Cook fusilli in large saucepan of salted, boiling water until al dente, about 8 to 10 minutes. Meanwhile, heat oil in large saute pan over medium heat until hot. Add leek and pinch of salt, and sweat for 5 to 6 minutes until softened. Add asparagus and peas, and cover with a lid. Cook 3 to 4 minutes until green vegetables are tender to the point of a knife. Drain fusilli, reserving 1 cup of the cooking liquid. Add fusilli to the vegetables with cherry tomatoes, some salt and pepper, and a splash of reserved cooking water. Cook 2 minutes until pasta looks glossy.
Divide between bowls, sprinkle with parmesan and garnish with thyme.