Tomato and Greens Pasta Salad

Share this post

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.

Sign up for our monthly newsletter

 

Recent Recipes articles:

January 11, 2016
November 15, 2015
August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

The 18-year-old start-up
January 27, 2016
Food:
Ancient grains: the hype and the health
January 26, 2016
Food:
Three lunch options packed with fiber, veggies, and protein
January 25, 2016
A daily achievement journal is good for you—and your career.
January 25, 2016
Three hot exercise moves to do with your partner
January 14, 2016
Food:
’Tis the season to enjoy a bowl of chili
December 16, 2015
Exploring the diverse universe of apples
December 16, 2015

About Us

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.