July 3, 2011 by Sara Kreidler
We visited Antietam, which was way cool.
And later that evening, I caught my first fish! I wanted to keep it for supper, but Oona got upset that we were being mean to the fish, so we released everything we caught. We also canoed and kayaked, swam in the lake at Capacon State Park and enjoyed a soak in the Roman Baths at Berkeley Springs.
But before all of the fun got underway, we made the all important trip to the local farmer’s market. Apparently the farms in eastern panhandle of West Virginia haven’t suffered as badly as those in western Pennsylvania in terms of the extremely wet spring, as evidenced by the gorgeous tomatoes that were available.
The heirloom tomatoes and fresh basil made me think of the caprese salad I made last summer when we were knee deep in tomatoes from the CSA. I decided to turn it into a pasta salad, and had great results. This couldn’t be easier to make and it tastes like summer.
- 1 pound short shaped pasta, cooked al dente, drained and rinsed in cool water (I used tri-color medium sized shells, but a short shape of any color will work fine)
- 1 pound assorted heirloom tomatoes
- 8 oz fresh mozzarella
- 8 large basil leaves
- 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- salt and pepper
- Cut the tomatoes into large chunks.
- Drain and pat dry the mozzarella and cut into 1 inch cubes.
- Place basil leaves one on top of the other and roll into a cigar shape, then cut into thin slices.
- Combine pasta, tomatoes, mozzarella and basil in a large bowl.
- Cut lemon in half and juice both halves of the lemon over a large measuring cup; remove any seeds that fall into the cup. Add olive oil, garlic powder, salt and pepper and whisk with a fork.
- Pour vinaigrette over pasta salad and toss well to combine. Season with additional salt and pepper to taste. Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving.