Most pasta salads are sad, sad affairs. This is not one of those .A rainbow of fresh summer vegetables takes it to the next level.
1 lb. orecchiette pasta (little ears), cooked, drained, cooled (don’t rinse)
1 small eggplant, peeled and diced
2 sweet peppers (red and yellow), diced
2 carrots, peeled and shredded
1 small yellow squash, diced
1 small zucchini, diced
1 small sweet onion, sliced
Grapeseed oil for sautéing
Salt and pepper to taste
1 cup shredded Parmesan
1/2 cup mayonnaise
1/4 cup capers, drained and chopped
2 Tbsp. chopped fresh basil
2 tsp. grated lemon zest
In a hot sauté pan, lightly sauté each prepared vegetable separately with a touch of oil, seasoning each lightly with salt and pepper. Cool veggies. In a large bowl, combine pasta, veggies, and remaining ingredients. Mix well. Refrigerate at least 6 hours before serving at room temperature.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.