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.

Share this post

Magazine Search

Recent Recipes articles:

How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014
Adapted from marthastewart.com
January 29, 2014
January 29, 2014
Recipe from Bon Appétit, January 2006
January 18, 2014

More recent articles:

Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014
Wash your hands!
October 29, 2014
How to hold the scale steady during the holidays
October 29, 2014
Food:
Adventures of a self-taught home cook
October 29, 2014
How to throw your company’s annual shindig without losing your mind
October 27, 2014

Sign up for the monthly newsletter

 

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.