Farmers’ Market Pasta Salad

Fresh basil and lemon juice keeps this pasta salad light and bright.

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.