As the heat continues, we decided this week to make a cool dish for the recipe, a pasta salad. Nothing more than a mix of cold pasta, fresh vegetables and Italian dressing, it is perfect for lunch or dinner. In this version all of the vegetables are raw and add a nice crunchiness.

We used what we had on hand, and what is available in the shares. You can add just about anything you want. Even your Asian greens will taste Italian when tossed into this dish. If you follow the proportions in the recipe you will have enough food for several meals.

You can use whatever type pasta you want. We used orchiette (aka little ears), similar to shell macaroni. The dressing was made from scratch, but you can subsitute your favorite store-bought dressing to save time.

Fresh Pasta Salad ala Fair Share Farm
Ingredients:
1 medium summer squash, seeded and chopped
2 komastuna leaves chopped (stems included)
1/2 onion, chopped
3 garlic scapes, chopped
1 cup chopped broccoli
8 to 12 sugar snap peas, stem end removed, chopped
2 to 3 tbsp chopped basil, summer savory or parsley
1 lb cooked and cooled pasta

dressing:
6 tbsp extra virgin olive oil
3 tbsp white wine vinegar
1/2 tsp salt
1 tsp dried oregano
1 tsp dried summer savory

Method:
Combine all ingredients in a bowl. Mix dressing ingredients and pour over salad. Mix.