This year Mr. Autumn and I joined a CSA (Community Supported Agriculture) for the first time. This is an organic farm, and people pay to become members. Each week those members get a basket full of produce ranging from flowers, fruit, herbs and vegetables. Our farm requires its members to come to the farm to get their food. The growers feel it is important for people to see where their food is coming from and to experience it first-hand. Some farms make deliveries to a general area in the city, and their members pick up their baskets that way.
I pick up our food basket on the farm every Thursday, and it is just like Christmas. We never know what will be in our baskets from week to week. Well, we have an idea, because we know when the squash are abundant or when the berries are ripe, but there are always a few surprises.
Lately, we have had a lot of squash to eat, and I wanted to find a new way to use it. The recipe I am sharing with you today was in the August/September issue of Taste of Home magazine. (It was contributed to the magazine by Tina Repak Mirilovich). It makes a huge bowl of salad. I think grilled chicken or salmon could be added to make it the main course.
GARDEN VEGETABLE PASTA SALAD
1 pound pasta (I used bow tie)
– Cook according to package directions, drain, and let cool.
2 medium eggplants
2 medium zucchinis
2 medium yellow summer squash
1 large red onion, sliced
1 medium sweet red pepper (I used canned roasted peppers)
1/2 teaspoon salt
1/4 teaspoon pepper
– Heat oven to 450 degrees. Cube the vegetables and put them on a cookie sheet. Toss with olive oil, salt, and pepper and roast for 20 minutes, or till done. Let cool. (This is different from the recipe. It tells you to slice the veggies and roast them on the grill, but I did it this way, which is simpler).
3 tomatoes, chopped
1 cup feta cheese
1/2 cup ripe or green olives, pitted
2 tablespoons fresh parsley, minced
1/2 cup olive oil (I used less)
1/3 cup grated Parmesan cheese
1/3 cup white wine vinegar
3 tablespoons lemon juice
1 teaspoon sugar
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Whisk ingredients together.
Mix pasta with vegetables and dressing. Top with tomatoes, feta, and olives.
Refrigerate until serving time.
Images taken from www.goodveganfood.com and Google.