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:
- 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.
I had a block of feta I bought a while back with no clear idea of what to do with it. I was afraid it would go bad so we used it up in a pasta salad. This one has kalamata olives, cherry tomatoes, prosciutto, the feta, and fresh basil in a store bought roasted pepper vinaigrette. The local market has been stocking various pasta shapes lately and we grabbed these in a bag that was labeled “gigli Italian pasta” – something I hadn’t seen before. Turns out it’s another name for campanelle “little bells”.
Also on the plate is a sandwich done in the style of a Cubano out of my new panini press. I guess I’ll eventually get around to doing a gadget post on that.
My local Kroger store surprised me with lamb patties but I dithered about using them until tonight when I threw this dinner together. The yogurt came from one of those little cups – plain Greek yogurt with dried dill weed added and a little garlic. I’ve been collecting olives, the plate tonight has three kinds: Baby kalamatas, country style cracked green olives, and stuffed manzanillas. The garden is still producing tomatoes but the nights have been cooler so they will be coming to an end. Love them with feta and kosher salt.
We needed to finish out the ground lamb we had thawed so gyros were in order. I looked for suggestions for a side and saw mentions of a Greek salad in several places. A search for “Greek salad” turned up one from Rachael Ray. It turned out rather well, I think.