Tomato and Greens Pasta Salad

Red chard leaves and tomatoRecipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
2 cups hearty greens (chard, kale, collards, etc.), coarsely chopped
1 cup diced tomato, reserve the seed and jelly (the gel like substance around the seeds) for dressing
1/2 pound penne or bowtie pasta, cooked according to package directions
Dressing:
Reserved tomato seeds and jelly, with red wine vinegar added to equal 1/4 cup
1/4 cup olive oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Pinch of pepper

PREPARATION

  • Blanch the greens in salted water for 1 minute.
  • Remove to a bowl of ice water to stop the cooking and set the green color, then drain well.
  • Place the tomato seeds, jelly, and vinegar mixture, plus oil, mustard, salt, and pepper in a blender and blend until smooth.
  • Toss together diced tomatoes, drained greens, pasta, and dressing to coat.

Serves 4. Prep time, 15 minutes; cook time, 10–12 minutes.

Cook’s note: You can substitute spinach or arugula, but don’t blanch them. Most people throw out the seeds and jelly, but there is too much flavor in them to waste it.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.