Tomato and Greens Pasta Salad

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

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
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


  • 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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