My garden is singing....we finally,at least as of July 6,2010, have heat, and sun, both at the same time!!  This summer has been so slow in coming....I hope all the veggies will catch up.  In this bowl is purple broccoli spears, a handful of fresh spinach, a handful of Flat Leaf Italian Parsley, and a handful of Basil....time for my summer time pasta salad.
I usually make this salad in the morning so all the flavors can come together, then refrigerate, and then I take it out 1 hour early so the salad is closer to room temperature.  This is lovely on it's own, or with burgers, BBQ chicken, cold roast beef or ham....also a great pot luck salad.
1 pkg. Gluten Free Pasta, I used Tinkyada Brown rice spirals
1 bunch Italian Flat leaf Parsley, finely minced
1 huge  bunch Fresh Basil, finely minced
broccoli florets - just eye ball amount
handful of fresh diced spinach
One 14 oz. can Artichoke Hearts, I drain and squeeze out the excess, then chop fairly small
2/3 - 3/4 cup Parmesan Cheese
2/3 cup diced red onion
Juice of 1 lemon
3  Tblsp. Rice Wine Vinegar
2 finely minced garlic cloves
Extra Virgin Olive oil a 3 to one ratio with the lemon and rice wine vinegar
1 rounded tsp. Dijon Mustard
salt and pepper to taste
Mix up the dressing and set aside.  Meanwhile cook pasta as per directions, then when eldente, drain and allow to sit and cool.  (I heavily salt the pasta water)
Chop and mince all the veggies and herbs, putting into a bowl.  When the pasta has cooled a bit, so it is not piping hot, add to the bowl of herbs and veggies.  Then add the Parmesan cheese, stirring to combine, and add the dressing, again stirring to combine.  Keep Refrigerated, and remove from fridge one hour before serving.

Ina Gawne

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July 7, 2010