Well, it seems everyone is all “Hey, let’s do slow cooker recipes!” and “I must pin more pumpkin recipes ASAP!”
But not me! OH NO! My garden is still in denial that fall is a cold-snap away, and it’s still producing a ton of tomatoes, herbs, and lettuces.
So I am hanging on to summer just a little bit longer. If my garden can be in denial, why can’t I?
And this salad helps me do just that.
Rigatoni, Fresh Mozzarella, Olive, Tomato and Thyme Pasta Salad
Ingredients:
Dressing
1/2 cup really good olive oil
2 Tbsp. Sherry vinegar
2 Tbsp. Dijon mustard
2 Tbsp. honey
Salt to taste
Salad
1 cup Kalamata olives, pitted and chopped
1/4-1/2 cup red onion, chopped
1 1/2 lb. cherry tomatoes, halved (we used all our heirloom varieties)
1/4 cup fresh basil, chopped
2 Tbsp. fresh thyme leaves and soft stems, chopped
1 lb. fresh mozzarella, cut into 1/2 pieces
1 lb. pasta, cooked according to package directions (we use whole grain)
Directions::
Whisk all the dressing ingredients in a small bowl until emulsified and thickened slightly.
After cooking and draining the pasta, put the pasta back in the pot. Add olives, red onions, tomatoes, basil, thyme and mozzarella. Add enough dressing to your taste.
Mix all ingredients together. Refrigerate until ready to serve. Let it warm up a little to room temperature before serving to let the flavors come through.
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