Garden Vegetable Pasta Salad

Author:  Autumn

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)

Olive oil

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

DRESSING

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.

Take care.

Images taken from www.goodveganfood.com and Google.

Linking to StoneGable

Comments

  1. Beth says

    This looks great: I eat a lot of squash and usually roast it, then add it to salad or make veggie sandwiches or with pasta and chicken. I will try this.

  2. says

    Belonging to a CSA sounds wonderful… all those fresh veggies and flowers. Your pasta salad looks delicious and easy. My kind of dish. I’m hopping over from Kim @ Savvy Southern Style.
    Babs

  3. says

    Wow!! I am speechless! Your home is coming together so nicely! Thanx for stopping by earlier and your lovely comment!

  4. says

    You’ve made it an inviting space that you can enjoy! We have a courtyard in our home in Florida that we haven’t done anything with yet! I can’t wait to figure out how to make it an extra living space! Love your blog! I hope you’ll visit me again, too! ♥

  5. says

    This is such a yummy and full of summer flavor dish! You must be thrilled with the garden produce each week! And this beautiful pasta dish is such a tribute the way you are using it this summer. I hope the growers see your post they will be so pleased!
    Thank you for bringing us your inspiring post ON THE MENU MONDAY.
    Yvonne

  6. says

    It’s wonderful! A friend of mine just moved to a house “condo” type set up and she has the cutest tiny courtyard surrounded by a brick wall. It’s perfect for entertaining a few friends with cocktails or a leisurely breakfast in the morning. I love it!

  7. says

    A great salad for us to try with all my wonderful vegetables from our garden. I love the combination of flavor. Thanks for sharing and have a great week!
    Miz Helen