Are you trying to eat seasonally? If so, then I have a feeling zucchini has been making it to your kitchen recently. We’ve been receiving our CSA for just over a month and the past few weeks each “share” has included a lot of zucchini. I’ve been trying to get creative in preparing it- I’ve sliced, shredded and chopped. For this salad, I made zucchini “ribbons” for the first time (shaved into strips with a vegetable peeler).
This salad also included a new ingredient to me (also from our CSA): endive. I wasn’t quite sure what to do with it (but received several helpful suggestions on Twitter- thank you!) and decided to throw in a few small leaves here. Endive has a bitter taste and strong flavor for such a delicate looking plant; I really enjoyed the added flavor just a small amount dispersed throughout the salad provided!
This dish has a lot going on in it- whole wheat pasta, pine nuts, artichokes, olives, feta and more. It can easily be a side dish or lunch/light dinner entree. You can sub the feta for bocconcini (small mozzarella balls), add walnuts or almonds instead of the pine nuts, or throw in a handful whatever seasonal produce you might be trying to eat more of. This is a completely adaptable recipe and is a perfect way to (tastefully) clear out the fridge.
Garden Pasta Salad
Keywords: raw salad entree side cheese pasta artichokes leafy greens summer
- 1 garlic clove or garlic powder
- 2 1/2 tbs. red wine vinegar
- 3 1/2 tbs. olive oil
- 1/4 cup fresh basil, minced
- Pinch red pepper flakes
- Salt and pepper
- 8 oz. fusilli pasta (or other small noodle)
- 1 small zucchini, shaved with vegetable peeler or mandoline
- 1 cup chopped endive
- 1/3 cup olives, halved
- 3-5 artichoke hearts, quartered
- 1/2 cup crumbled feta
- 1/4 cup toasted pine nuts
- 1/4 cup fresh basil, chopped
1. Make the dressing by whisking together all ingredients. Set aside.
2. Cook pasta al dente (about 2 minutes less than package directions), Drain and rinse under cook water to bring to room temperature. Transfer to large bowl and toss with remaining salad ingredients. Toss together with dressing. Serve and enjoy!
~How do you eat seasonally?