Farmers’ Market Pasta Salad
Yields: 8 cups
  • 8 ounces farfalle pasta
  • 2 cups sliced summer squash
  • 1 cup chopped green beans
  • 1 cup sliced mini bell pepper
  • 2 cups halved grape or cherry tomatoes
  • 1½ cups mozzarella pearls
  • ¼ cup fresh lemon juice
  • 2 tablespoons minced shallot
  • 1 cup fresh parsley
  • 1 cup fresh basil
  • ½ cup extra-virgin olive oil
  • 1½ teaspoons sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons roasted salted sunflower seeds
  • Garnish: fresh basil, fresh parsley
  1. In a large stockpot, bring salted water to a boil over high heat. Add pasta, and cook for 10 minutes. Add squash, green beans, and bell pepper; cook for 2 minutes. Drain, and rinse with cold water. Transfer to a large bowl. Stir in tomatoes and mozzarella.
  2. In a small bowl, combine lemon juice and shallot. Let stand for 10 minutes.
  3. In the work bowl of a food processor, place parsley, basil, and oil; pulse until well blended. Pour parsley mixture over pasta mixture. Stir in shallot mixture, sugar, zest, salt, and pepper. Sprinkle with sunflower seeds. Garnish with basil and parsley, if desired.
Recipe by Taste of the South at