Goodbye summer. You were good to us--enough rain and few really hot days. You did bring a gust of wind along with heavy rain that blew our neighbor's sixty foot evergreen across our driveway in June. It was insignificant compared to what the rest of the country went through. We'll welcome you back next year and hope that you will be more gentle.
It seemed appropriate that one more summery pasta salad should come to our table. My car was off getting ready for fall so I had to make do with what I could cull from the refrigerator and pantry. All came together in a rather tasty dish. I'll try to put it down as best I can recall.
Farewell to Summer Pasta Salad--A Re/Pa Recipe
8 ounces of bow tie pasta cooked according to package directions
4 to 6 medium tomatoes cut into six to eight pieces
2 scallions sliced to include about an inch of the green tops
1/2 to 3/4 cup of walnut pesto (or pesto of your choice)
2 Tbsp drained and rinsed capers
Juice of 1/2 lemon
Zest of one lemon
Freshly grated parmesan cheese for serving.
1. While the pasta is cooking, cut up the tomatoes and lightly salt the cut sides.
2. Drain the pasta and while still hot, add the tomatoes, scallions, pesto, capers, lemon juice and zest. Stir well.
3. Cover and let sit at room temperature until serving time. If refrigerated, bring back to room temperature before serving. Add parmesan cheese to taste.
4. This makes enough for two generous servings and one smaller serving for the cook's lunch the next day.