It's high summer season and the Jersey tomatoes are everywhere, from the supermarket, to your friend's backyard. Jump on them now and eat them all.
I got the best text from my buddy, affectionately known to friends as Little Billy (so as not to confuse him with Big Billy). The text read, ‘I have cherry tomatoes from my garden. Would you like them?’ Ummmmmm yes please!
It’s high summer season and the Jersey tomatoes are everywhere, from the supermarket, to your friend’s backyard. Jump on them now and eat them all. If you are shopping at your local farmers market, be sure that the tomatoes are labeled ‘field’ tomatoes, which are grown in the hot summer sun, instead of a greenhouse. You will definitely taste the difference.
This Summer Bounty Pasta Salad is brimming with lots of fresh-from-the-farm finds. There’s a variety of mini heirloom tomatoes in every shade, from deep orange to almost purple.
Corn has recently come into season as well. The ears are still tiny, tender, and sweet.
Along with basil and some baby spinach, this pasta salad is positively packed with summer flavor. If you tote it along to a family barbecue, as I did, mix in the spinach at the last minute so it doesn’t wilt before serving.
Summer Bounty Pasta Salad
6 scallions, trimmed
4 ears of corn, shucked
2 tablespoons light olive oil
3 cloves garlic, peeled and chopped
1 teaspoon kosher salt
2 10-ounce packages refrigerated cheese tortellini
4 ounces baby spinach
2 pints assorted baby tomatoes
1 cup shaved Parmesan cheese
1 cup fresh basil leaves, cut in thin ribbons, or chiffonade
1/3 cup fruity olive oil
1/4 cup red wine vinegar
salt and pepper, to taste
- Slice the greenest bits of the scallion off and reserve for another purpose. Cut the remaining light green and white parts into thin rounds. Use a sharp knife to carefully cut all the kernels off the ears of corn. Discard the cobs.
- Place a large skillet over medium heat. Add two tablespoons light olive oil to the pan, followed by the scallions and corn. Sprinkle one teaspoon of kosher salt over the corn. Sauté for a few minutes, until the corn starts to get tender. Stir in the chopped garlic and continue to cook for an additional minute or two. Take care not to burn the garlic. Let the corn mixture cool before adding to the salad.
- Meanwhile, set a large pot of water to boil. When it comes to a boil, add a fair amount of salt, followed by the two packages of tortellini. Cook the tortellini according to package directions until al dente. Drain water, and rinse pasta immediately with cold tap water.
- Cut all the tomatoes into halves or quarters. Gently squeeze the cut tomatoes over your sink or garbage can to remove some seeds.
- Place the tortellini, corn mixture, tomatoes, baby spinach, and Parmesan cheese in a large mixing bowl. Add the fruity olive oil and red wine vinegar. Toss well. Add salt and pepper to taste.
This recipe will yield about eight servings as a side dish.
