This recipe is special to me because it represents a few firsts; the very first recipe I created from scratch, and the first time I used vegetables grown by yours truly. Years ago, I decided to plant a small garden as a hobby. It was limited to tomatoes, squash, zucchini, and a few basil plants. It was successful, to a degree. And I found myself with an abundance of those vegetables at the same time. So, what do do with them all? I decided on a Summer Pasta Salad with homegrown veggies. It has been a favorite of my kids ever since. My Summer Pasta Salad is the most requested meal I make and the best part is, it is so simple! Using the freshest ingredients and having a great extra virgin olive oil is key in making the dish shine.
Even though I have been making this recipe for years, I hadn’t thought about the pairing much…until recently. Pecorino, a white wine from Italy, was recently introduced to me, and I love it! The wine is medium-bodied with light tannins and medium acidity which holds up nicely to the tomatoes in the pasta. This wine reminds me of Etna Bianco and will pair with similar foods like seafood and fresh ricotta cheese. I hope you enjoy this pairing!
Summer Pasta Salad
Ingredients
- ½ cup extra virgin olive oil (use the best quality you can)
- 1 package of cherry or grape tomatoes
- ½ small zucchini
- ½ small summer squash
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/2 cup of fresh basil leaves, chopped
- 1 lb. pasta (penne or bow tie pasta work best)
- ½ cup of chopped fresh mozzarella cheese
- ½ cup freshly grated parmesan cheese
- Kosher salt and freshly ground black pepper
Directions
- Step 1 For the sauce, place the olive oil in a large serving bowl. Slice the tomatoes in half and add them to the olive oil. Chop the zucchini and squash and add them to the bowl. You want them to be about the same size as the tomatoes. Add the minced garlic, lemon zest, and the basil. Stir to combine. Season with salt and pepper. Let sit at room temperature for at least an hour and up to 4 hours.
- Step 2 When ready to serve, make the pasta following the package directions. Drain the pasta and add the hot pasta to the bowl with the sauce. Add the parmesan cheese and ¼ cup lemon juice. Stir to combine. Add the mozzarella cheese and stir to combine. Season with more salt and pepper to taste. Finish with a drizzle of extra virgin olive oil and basil leaf garnish.
