My first CNY Regional Market Pasta Salad was gone in a matter of days. The Wife scarfed it down without much challenge.
This one has sat a little while, but not because it wasn’t good. There’s just a lot of it. Stupid orzo.
Orzo is a great pasta and probably my favorite shape. It’s also deceptively small. The little grains seem to explode in size when cooked. A seemingly small bag of pasta explodes like a family of rabbits.
The pasta came from my favorite haunt at the market — Flour City Pasta — and the tomatoes from Schrader Farms in the outdoor B aisle.
CNY Regional Market Pasta Salad II
By Jared Paventi
- 12 oz. orzo (I used a mix of Flour City Pasta’s — C Shed — primavera and emmer)
- 12 halved grape tomatoes (from Schrader Farms in the B Aisle)
- Parsley, basil and thyme (grown from plants purchased from Delaney Farms in the D shed), to taste
- 1/2 cup olive oil
- 4 tbsp. white wine vinegar
- 1 tbsp. whole grain dijon mustard
- 1 tbsp. brown sugar
Cook pasta per the package directions. Drain, rinse with cold water and let stand. Mix the last four ingredients in a bowl and whisk together. Combine pasta, tomatoes and herbs in a large bowl. Pour dressing over the top and toss to combine.