Saturday, August 6, 2011


The heat continues to exert it's influence on my dinner selection. The day seemed right for another Pasta-salad dish, especially with the ripe tomatoes looking at me from our kitchen counter. This would be at least the 6th meal like this since the heat arrived, and I wanted to continue to make each salad a little different from the one before. Tonight I added the beans and at the last minute substituted red wine vinegar for the lemon juice.


Campanelli pasta, or any other shaped pasta
Tomatoes cut into bite size pieces
Navy beans, drained
Fresh oregano and basil, finely chopped
Onion, garlic
Olive oil
Water…about1/4 cup
Red wine vinegar


Prepare the “sauce” about an hour before cooking the pasta. In a bowl mix the tomatoes, beans, onion, garlic, and herb in olive oil and water. Add the vinegar, salt and pepper to taste and set aside to let all the flavors “settle”.

While the pasta is cooking, cook the chopped bacon, drain, and set aside.

Place the pasta in a large bowl and mix in the salad/sauce, add some pasta water if needed, and sprinkle the bacon on top and serve.


This was a perfect dinner for a hot summer evening. OK..I did go a little heavy on the garlic and onion, but it bothered Patience more than me, although she still gave it a 10+++++.

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