This weekend was all about relaxation, fun times, good food and great friends. Holiday weekends, you are perfect! Cornelius and I missed out on the largest Critical Mass bike ride because we had free tickets to see the Vancouver Whitecaps soccer team play. Despite not knowing anything about soccer, it was good times all ’round and the bbq hot dogs and icy cold beers didn’t hurt either. Canada Day was pretty much spent at a friend’s house party where we played Pit (“Corner on wheat!”) on the lawn and ate vegan curry. Sunday we gathered with a group of friends and had a bbq picnic out on the beach where we grilled up veggie dogs & meaty sausages, drank margaritas & strawberry-pinapple daiquiris. Hello, summer!
Besides making the stealth daiquiris, I also made a delicious pasta salad and promised to post the recipe on this ol’ blog. It was that good. The roasted tomatoes are the key to success for this salad. They add such a sweetness and a lovely smokey flavour that can’t be beat. If I could eat roasted tomatoes all day, I most certainly would. The day before I had made a similar salad, but added grated parmesan cheese to the dressing and chunks of boccocini to the salad. But this was a salad for mixed company (ie. vegans!) and I left out all dairy. The picture above also includes some blanched cauliflower which I didn’t add to the picnic salad because I had run out…but if you’ve got some, add it. It was tasty too!
roasted tomato pasta salad
8 grape tomatoes, halved
1. In a small tin or a piece of tin foil folded to give it sides, place the haved tomatoes cut side down. Sprinkle with sea salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place under broiler for 15 minutes or until the skins blister & char. Using tongs, flip tomatoes and broil for another 15 minutes or so. Remove from oven.
For the salad:
Radiatore pasta or other short chunky pasta
1/2 sweet Vidalia onion, chopped fine
2 stalks of celery, chopped
1 green or orange pepper, chopped
2 T capers
1/2 c spicy green olives, chopped
roasted tomatoes with their juices
a bunch of fresh basil leaves, torn
For the dressing:
1 t balsamic vinegar
1/4 c olive oil
juice of 1 lemon + zest
1 T dijon mustard
1. Cook pasta according to directions. When ready, rinse under cold water and dump into a large bowl. Add the onion, celery, peppers, capers and olives and mix well.
2. Prepare dressing mix until emulsified. Toss with salad. Add roasted tomatoes with their juices and the fresh basil. Chill for at least 1 hr or if you can’t wait, just dig in!