Wednesday's are my favorite days, because I will have that day off until July! I have so much preparation to do for my summer class today, but I think that I can squeeze in some recipe testing with my brother and Dave.
This pasta salad incorporates summer ingredients like grape tomatoes and asparagus. I like to use homemade pesto. Just blend up a huge batch and pour it into an ice cube tray. Once the pesto is frozen, you have individual servings of pesto which can be defrosted at any time.
Other Salad Wednesday Posts: Greek Panzanella, Greek Yogurt Waldorf Salad, Chickpea Kale Salad, Cranberry Bacon Almond Goat Cheese Salad and Blood Orange Caprese.
Recipe from Feast on the Cheap.
-2 pints grape tomatoes
-1 teaspoon brown sugar
-Pinch of kosher salt
-Freshly ground black pepper
-2 Tablespoons olive oil, divided
-A big bunch of thin asparagus
-1 lb rigatoni, cooked according to package directions
-¾-cup pesto (homemade or store-bought)
|Mix 2 tablespoons of oil, salt and brown sugar in a bowl.|
Toss the grape tomatoes and asparagus in the mixture.
Bake at 375 for 20 minutes.
|Toss with the pasta and pesto.|
|Serve warm or chilled.|
This pasta salad was very tasty. I really liked how the simple ingredients came together -- roasting the tomato and asparagus brought out extra flavor in those ingredients. The pesto tied all of the flavors together. This is something that I would make again to bring to a summer event.