Perfect Summer Pasta Salad

A number of years back, Fine Cooking magazine provided a great master recipe for Summer Pasta Salad. The formula is basically 1/2 pound pasta, 6 cups vegetables, 1 cup vinaigrette, and 1 or 2 add-ins (e.g. fresh herbs, red onion, olives, or capers) and cheese (optional). The combinations are endless. Here's the version I made for dinner this evening to accompany some buffalo burgers we previously grilled then froze for a later occasion (see my blog dated July 31 for the burger recipe).

Summer Pasta Salad with Pesto Vinaigrette
Serves eight to 10 as a side dish or four as a main dish
(Recipe adapted from Fine Cooking magazine, issue 65)

For the Vinaigrette

1-1/2 cups lightly packed fresh basil leaves, 1/2 cup extra-virgin olive oil, 1/2 cup fresh, finely grated Parmigiano Reggiano, 3 tablespoons white-wine vinegar, 2 tablespoons fresh lemon juice, 2 teaspoons finely chopped garlic, 1/2 teaspoon finely grated lemon zest, 3/4 teaspoon kosher salt, freshly ground black pepper

For the Salad

Kosher salt, 3/4 lb. green beans trimmed and cut into 2-inch lengths, 1 cup frozen peas (or fresh), 1/2 lb. dried farfalle pasta (or campanelle, cavatappi, or other short, chunky pasta shape), 1 tablespoon olive oil, 1 cup carrots (cut into thin match-sticks, 2 to 3 inches long), 1-14 oz. can artichoke hearts (rinsed and quartered), 1-14 oz. can chick peas (rinsed), 3 or 4 scallions, thinly sliced on the diagonal, 1 cup fresh mozzarella (diced), freshly ground pepper.

Make the vinaigrette:
Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste

Make the salad:
Put 4 to 6 quarts of salted water in a large pot and bring to a boil over high heat.
Drop the green beans into the boiling water and cook until the beans are just crisp-tender, about 4 to 5 minutes. Remove the beans from the water with a slotted spoon, and transfer to a baking sheet lined with paper towels to drain and cool. Drop the peas in the water and cook until just tender, about 2 to 3 minutes for fresh peas (frozen peas only need a minute or so to thaw them). Remove the peas from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Drop the fresh corn (cut from the cob) into the boiling water and cook until just tender, about 2 to 3 minutes. Remove the corn from the water with a slotted spoon and transfer to the paper towel-lined baking sheet to drain. Gently blot the corn, peas, and beans dry.

Return the water to a boil and add the pasta. Cook just until al dente, following package instructions. Drain the pasta thoroughly by shaking it in a colander and immediately pouring it out onto a rimmed baking sheet. Toss the pasta with the olive oil to prevent sticking.

Transfer the cooled pasta to a large serving bowl. Add the beans, peas, corn and remaining ingredients and toss. Add just enough vinaigrette to moisten the pasta, taking care not to overdress it (you may not need it all). Add the scallion and cheese and toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little vinaigrette and salt and pepper. Serve as soon as possible.