Not that I mind the warm weather – it’s just that it makes seasonal cooking a bit more complex. Pumpkin and butternut squash just aren’t appetizing on these warm winter days.
As soon as I know it is going to be another summer like day, I make this pasta salad. You can’t beat it for an afternoon lunch on a sunny day.
I like to put this pasta salad all together in the morning, go about my morning routine of working out, or running errands, and when I come home, lunch is ready. Or, I serve it as a side with dinner. Keeping this pasta healthy, I used brown rice pasta. Feel free to use any “healthy” pasta of your choice. There are so many varieties of healthy pastas now available, such as gluten-free, spelt, and whole grain.
Normally, it’s best to wait until summer to make this salad, when tomatoes are at their ripest. However, due to our climate change…I’m satisfying my craving for this salad during winter. Will you forgive me?
‘Tomato! thou art like the mind
That moves not feebly with mankind;
Who love thee, give a generous part,
Who hate thee, hate with all the heart.
My morsel good, my table neat,
I am not anxious what I eat;
If she, whose smile is always glad,
Lights up the meal, ’tis never bad.’ – William Bingham Tappan
- • 8 ounces brown rice pasta (or any healthy pasta of your choice)
- • ⅓-cup olive oil
- • 3 cloves garlic, slivered
- • 1 ½ tablespoon red wine vinegar
- • 1-teaspoon salt
- • 1 pound cherry tomatoes, halved or quartered
- • 7 ounces fresh bocconcini mozzarella cheese cut into ½ inch chunks
- • ⅔ cup packed fresh basil leaves, torn
- Cook pasta as directed on package, drain and rinse under cold water, then drain again.
- In a small skillet, heat the oil and garlic over low heat, and cook until the garlic is soft but not browned, about 5 minutes. Immediately transfer the oil and garlic to a large bowl.
- Whisk in the vinegar and salts. Add the pasta, tomatoes, mozzarella, and basil, and toss well.
- Refrigerate for at least 1 hour before serving.