Wickham Farms CSA simply overloaded us with fresh produce at our pick-up on Monday. It was glorious. This week’s recipe is a little different — my husband volunteered to cook and I was not about to stand in his way. When I tasted his creation, I warned him: “This is totally going on the blog.” So this Rustic Vegetable Pasta Salad Recipe is all Chad’s creation. I hope you enjoy it as much as we did!
Rustic Vegetable Pasta Salad Recipe (Serves 4)
- 1 pound pasta, any kind (I like a smaller cut pasta, like penne or rigatoni, shown here)
- 1 head broccoli, cut into bite-size pieces
- 1 pint cherry tomatoes, cut in half
- 2 green peppers, diced into bite size pieces
- 1 large green onion, diced + the tops if you have them
- 2 large cloves garlic
- fresh oregano
- fresh chives
- 2-4 tbsp olive oil
- salt & pepper to taste
1. Put the pasta on to boil.
2. Saute the broccoli and the peppers in 1-2 tbsp olive oil until tender but not soggy. Remove and place in a small bowl.
3. In the same pan on medium-low heat, saute the onions, garlic, and cherry tomatoes for 3 minutes. Do not brown. Add 1 tbsp olive oil.
4. Add the broccol and peppers back to the pan and add salt, pepper, oregano, and chives.
5. Serve over cooked pasta. Garnish with parmesan cheese.
6. This recipe tastes delicious cold or warm – it’s your choice!
Wondering what to do with all that fresh produce? Here are some resources that may help: