A Good Summertime Recipe

Here’s hoping you had a nice 4th yesterday. K. and I spent the day chasing air-conditioning around town with my parents, as it was unbelievably hot here. (Well, okay . . . I realize that a 91-degree day might actually constitute summertime heat-relief for some of you, but here in P-Town, it’s a scorcher.)

Anyway, we also had a little Cold-Food-Only potluck, and I was so happy with this pasta salad I made, I thought I’d share. It’s based on a recipe from The America’s Test Kitchen Family Cookbook, which is fast becoming one of my favorites. (Perfect for those of us who continually need reminders of the basics, like just how eggs are poached and why you have to brown the roast before you bake it.)

Cold Pasta for a Hot Day

7 Tbsp. Olive Oil
1/2 cup chopped fresh Basil
3 Tbsp. Lemon Juice
Dash of Balsamic Vinegar (or Red Wine Vinegar if you have that instead)
1 Shallot, chopped fine
1 or 2 Garlic Cloves, minced or pressed (depending on the depth of your love for the bulb)
Salt and Lemon Pepper (if you have it; regular pepper if you don’t)

1 medium Zucchini, sliced and then cut into matchsticks
1/2 pint cherry tomatoes, cut into quarters
1/4 cup Pine Nuts, toasted (slivered Almonds work, too)
3/4 cup shredded Parmesan

One 10 oz. package of Cheese Tortellini, preferebly fresh
One package of sliced Salami or Pepperoni or Proscuitto, cut into slivers
A handful of lovely black olives, cut into halves

Instructions:

1) Whisk together the first group of ingredients in a big bowl. Cook the tortellini according to the package directions. Drain them, and toss them while still hot with the dressing in the bowl. Put the bowl into the fridge for a while to cool.

2) Now, toast your nuts and prep your veggies, meat, and olives. (If you can’t bear to turn on the oven, then I’d recommend skipping the nuts altogether — the flavor of untoasted nuts just isn’t complex enough to make a difference in this dish.)

3. When the pasta mixture has cooled, take it from the fridge and toss in the rest of the ingredients. Return the salad to the fridge and let it get nice and cold. Serve with a cold beverage, and enjoy while sitting in front of a fan.

. . . Incidentally, since one of our air-conditioning excursions was to see Ratatouille, let me add this note: if you’re any kind of a Francophile, foodie, or CG-geek, you’ll love this movie.