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
sea salt
pepper
crushed garlic
balsamic vinegar
olive oil1. 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, tornFor the dressing:
1 t balsamic vinegar
1/4 c olive oil
juice of 1 lemon + zest
1 T dijon mustard1. 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!
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Yum, yum! Did you actually use Vidalia onions? I would dearly love to know who’s carrying them right now. I haven’t had any in years!
(I’m in Vancouver, BTW)
lilli, i found them at the santa barbara market on commercial.
What a fantastic looking salad! I have been looking for something full flavored yet portable to take to the Hollywood Bowl this Thursay. This salad looks like just the ticket! Thanks for sharing it!
Looks like a tasty salad. I also scrolled down and read your post on waffles. Yum. One day, I will frivolously purchase a waffle iron and make my own, too.
Hi, do you have an email address? I’m trying to reach Canadian food bloggers regarding a new food site, Canada Eats. You can reach me via my site (canada-eats.com).
Cheers.
eviedee, it’s a perfect salad to take away! enjoy.
marilyn, it’s a totally great salad and the waffles are so worth it. be frivolous and purchase one, or better yet, try to receive one as a gift!
canada-eats, i’ll check out your site.
Fabulous salad, Kickpleat!
And wouldn’t you know it I have some tomatoes in my garden (cherry) that are just beginning to ripen!
Oh this looks great! Perfect for all the neglected veggies in my kitchen too. And yes, it’s crazy you’ve never had poundcake. You should go out and find yourself a piece right away. I try not to think about all the butter and eggs, otherwise I’d be discouraged too! 🙂 Focus on the texture instead, and it’s the best for strawberry shortcakes!