I could sum up this recipe in one word...Summer!
Nothing represents warm weather like eating a chilled pasta salad full of seasonal flavors. Brilliant colors, crunchy veggies, garden fresh herbs, all nestled within smooth creamy little noodles!
Salads are a fantastic way to use a bunch of herbs that are multiplying like crazy this time of year. With Labor Day coming up this side dish would be perfect alongside grilled burgers, barbecue chicken, ribs, or shrimp! When I'm in the mood to splurge a bit for lunch I pair it with fried chicken :)
I'm a big believer in reinventing the wheel but pairing juicy tomatoes and sweet basil is an undeniable delicious summer classic. Another fantastic partner for tomatoes and mayonnaise, sour cream based dressings is tarragon. Lemon Verbena has been a favorite of mine for the last few years and I tend to toss some in when using lemon juice because it lends a floral citrusy note. I keep homemade vinegars in my fridge, such as the citrus in this recipe, which includes lemon verbena, lime mint, and orange citrus mint.
You can substitute with the vinegar of your choice. You just need some acidity in a creamy white sauce, otherwise it's rich and flat tasting. In addition to being beautiful, these tomatoes burst in your mouth with the most amazing juicy sweetness! I always have some onion in my pasta salads and summer bells continue the seasonal hues and ambiance of sunny days and the smell of food coming off a hot grill.
The wonderful thing about salads is that you can make them your own based on the herbs and vegetables you're growing and what your favorite foods are.
Have a salad you enjoy taking to picnics? I'd love to hear about it!
Ingredients
1/3 cup mayonnaise
1/4 cup sour cream (you could also use Greek yogurt or Creme Fraiche
2 teaspoons citrus vinegar (or your choice)
1/2 teaspoon lemon juice
2 teaspoons citrus vodka
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1 tablespoon fresh basil, chopped (i used purple and green)
2 teaspoons fresh lemon verbena, chopped
1 teaspoon fresh tarragon, chopped
pinch of sugar
1/3 cup onions, diced small
1/3 cup bell pepper, diced small (I used a combination of red and yellow for color and sweetness)
2 1/2 cups cooked pasta
9 ounces of small Artisan or Heirloom tomatoes (I like to chop some and leave some whole for variety)
Directions
Whisk together first 11 ingredients until smooth. Stir in vegetables. Then toss pasta into dressing until it's completely coated. Check for further seasoning. Gently fold tomatoes through. Enjoy!
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