The Working Class Foodies Pasta Salad
I’ve been making this salad in one form or another since college; in many ways, it’s the first real Working Class Foodies dish.
When I discovered the Union Square Greenmarket outside my dorm, I became instantly obsessed with tomatoes, especially any variety that could boast it was an heirloom. Heirlooms - and especially heirloom cherry tomatoes - quickly became the basis for this salad.
It’s endlessly adaptable: chances are you have half the ingredients in your fridge and pantry already.
Obviously, heirloom cherry tomatoes are not the most affordable, but this recipe both extends their use and showcases their flavor.
If you can spring for high-quality mozzarella, it’s well worth the cost. If vacuum-packed Polly-O is all you can afford, though, consider other cheeses like feta, brie, provolone, or even mild cheddar - anything you can cube up.
Today I used orechiette, but any short pasta will do. Gnocchi is great if you’re serving this hot.
Strips of serrano ham, proscuitto, shredded roasted chicken, cooked pancetta, white beans, garbanzo beans, or even baked or smoked tofu will bulk this out and add extra protein.
Don’t have basil? Fresh oregano, Italian parsley, chives or - if you want to go in a wildly different direction - fresh curry leaves will all work.
Any leftover vegetable, chopped up, is also a great addition. I’ve made this with roasted cauliflower, steamed green beans, confit artichokes, raw red onion, sauteed mushrooms, asparagus, and kale.
A glug of olive oil and a splash of balsamic (unless you’re using curry leaves) round this dish out and keep the ingredients from drying out in the fridge.
How would you make this pasta salad?
So, sweethearts, who’s been using their Working Class Foodies Cookbook? Send me pictures, videos, or blog posts of what you’ve made from it and I’ll feature them right here on this ol’ blog.
Need a copy? Try here: www.amzn.to/10hSLzP
Have you tried anything from the Working Class Foodies Cookbook yet? What’s your favorite dish so far? Which dish are you most looking forward to trying?
If you need a copy: www.amzn.to/10hSLzP
It’s barely even spring but the avocados at my farmers market have me thinking of summer this weekend - and a nice big bowl of guacamole. Click through for the best guacamole recipe this side of Mexico and let me know what YOU’RE cooking this weekend!
NEW VIDEO: Caramelized White Chocolate, Blueberry, Oatmeal Cookies
For those of you that love oatmeal cookies but hate raisins…or those of you who love white chocolate but hate getting flak for eating it…or those of you that just plain love cookies (ie everyone everywhere): this episode is for you.
Kit took me out for oysters (my favorite thing) on Wednesday night, so for Valentine’s Day I made him his favorite meal: a classic steakhouse dinner. But with a few twists.
Because it was Valentine’s Day, I decided to be kinda cheesy and use something red in every dish.
Wilted radicchio with blood orange, pomegranate, shallot, and a maple/balsamic dressing;
Red wine sea salt crusted grass-fed NY strip steak, pan seared with garlic and thyme in a very hot cast iron skillet;
Red wine-braised new potatoes with shallots and thyme;
Wilted broccolini with crushed red pepper and garlic;
and a local, biodynamic Syrah.
Oh yeah, and dessert, not pictured: bouchons dipped in caramelized white chocolate and sprinkled with pink smoked sea salt.
What did you make or eat for Valentine’s Day?
Bed for a roast chicken: carrots, pattypan squash, red potatoes, artichoke, lemon, garlic and herbs.
We’d be huge fans of Hannah’s latest vid (fondue! chocolate! toques! cute British chefs! Hannah Hart!) even if Rebecca didn’t have a cameo in it.
But you should really check out that punny cameo.
Also, it’s humid in London in August.