Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Summer Pasta Salad
Equipment
- Cutting Board
- Sharp knife
- measuring cups
- measuring spoons
- Stock pot
- colander
- Small jar with a tight fitting lid
- Large serving bowl
- Large serving spoon
- Stovetop
Ingredients
Farmers Market Ingredients
- ½ cup red onion, diced
- ½ lb sugar snap peas or snow peas, trimmed
- 1 pint cherry tomatoes, halved
- 1 sweet red pepper, stemmed, cored, and cut into strips
- 2 cups broccoli, cut into bite-size pieces (cut the florets vertically and use the tender part of the stem)
- 8 green onions, trimmed and cut into ½-inch pieces
- ½ cup fresh basil, cut into ribbons
Pantry Staples
- 1 lb small pasta
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ cup Parmesan cheese, grated
- 2 tsp salt
- ½ tsp black pepper
Instructions
- Cook the pasta according to package directions. Drain and set aside to cool.
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Place the olive oil, vinegar, salt, and pepper in a small jar with a tight-fitting lid. Shake vigorously to combine.
- In a large bowl, combine the pasta, prepared vegetables, basil, and dressing. Stir until all vegetables and dressing are well distributed.
- Sprinkle with the Parmesan cheese.
- Taste. Add additional salt if desired.
- Serve at room temperature, or cover and chill.
Notes
Substitutions
- Vegetables: Use any combination of in-season vegetables. As availability changes through the summer, swap in what looks good. Fresh corn cut off the cob makes a wonderful addition.
- Snow peas: Frozen peas, thawed but not cooked.
- Cherry tomatoes: Any type of tomato cut into bite-size pieces.
- Pasta: For a gluten-free option, use cooked rice.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
