Yesterday’s bounty from my yard and some bonus homemade salsa

Tomato season is in full swing. Every meal has tomatoes in one form or another. This is a nice combination of flavors to shake things up from the usual pasta salads:

Tomato-Pasta Salad

• 10 oz dry rotini pasta, cooked, drained, chilled
• ½ cup red wine vinegar
• 2 tbsp Dijon or stone-ground mustard
• ¼ tsp black pepper
• 1 tsp crushed garlic
• 1 tsp dried basil, crushed
• ½ cup olive oil
• 2 oz fresh basil
• 4 oz fresh spinach leaves
• 2 large tomatoes, cut into thin wedges
• 4 oz Kalamata (Greek green) olives
• 4 oz shredded parmesan
• 2 oz crumbled Feta
• 8 oz diced ham (opt)

serving bowl, bowl, saucepan

In small bowl, whisk together vinegar, mustard, pepper, garlic & basil.  Slowly whisk in oil.  To serving bowl, add pasta, fresh basil, spinach, tomatoes, olives, parmesan, opt. ham and toss with dressing.  Garnish with crumbled feta.