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?
I made chocolate ice cream, and it tastes great! Pretty proud of this one, so I just had to take a nice picture of the accomplishment before Tyler and I ate the whole quart.
Thanks to a great recipe in The Perfect Scoop I might never buy chocolate ice cream again, this one tastes just as good as any I’ve ever had. Also made a watermelon sorbet from the same book and it came out delicious as well.
Summer is almost gone but the frozen treats will keep on coming!
Spent the day nibbling through Broadway Market with Hannah Hart(o).
This grilled cheese (buffalo mozz, heirloom tomato, arugula, whole grain mustard, sourdough) was delicious but not very cover-worthy.
Pretty perfect upskirt. Look at that char-to-translucent ratio. (Taken with instagram)
Slow-roasted tomatoes and garlic with fresh mozzarella. (Taken with instagram)
Egg en cocotte on fried potatoes, topped w/cheddar. Homemade challah toast, pumpkin-chipotle salsa. (Taken with instagram)
Heirloom tomato season: It’s the most wonderful time of the year.