Mill City Cooks

Summertime Pasta Salad with Market Vegetables and Josephine’s “Shake the Bottle” Vinaigrette

By: Heather Meyer

Ingredients

  • 1-2 packages Dumpling & Strand egg pasta, cooked per directions on the package. Rinse with cool water and set aside
  • 4 cups chopped market vegetables, cooked (we love Nistler’s sweet corn, broccoli from Burning River, and greens from everyone!)
  • 1 cup fresh basil, torn
  • 2/3 cup vinaigrette
  • fresh goat cheese curds from Singing Hills, chopped
    Toss all ingredients in a large bowl. Check for salt and pepper.

For Vinaigrette

  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove minced fresh garlic (optional, Josephine is not keen, but I like it)
  • 1/3 cup vinegar, we love balsamic, but apple cider, or red wine vinegar works too!
  • Kosher salt and freshly ground black pepper
  • 2 Tablespoons minced herbs (basil and thyme is nice)
  • 1/2 cup good extra virgin olive oil

Method

Place all ingredients in a jar, shake until well combined. Will hold in fridge for 5 days.
I also like to add a minced fresh tomato, extra herbs, and green onions as well.
Pasta salad will last in the fridge for 2 days. This screams out “take me to a picnic!”