Did you forget?
This is National Lasagna Awareness Month. Funny choice of words, I think. Who isn’t “aware” of lasagna?
Speaking of funny (well…sort of funny), this made me laugh. Reminds me of those wonderful classic Steven Wright jokes.
If you want to celebrate lasagna before the end of Lasagna Awareness Month, here is a link to a wonderful lasagna recipe I posted on Blue Cayenne some time ago for Portobello and Artichoke Lasagna. You won’t be disappointed. The recipe is a keeper and has been enjoyed a lot of my friends and neighbors. I have a neighbor who keeps a tray of this lasagna in her freezer at all times for unexpected guests. ( Artichoke and Portobello Lasagna)
Truth be told, I’ve had pasta on my mind (and in my stomach) a lot this month. This salad turned out to be a very good dish. It’s not lasagna, but it is very good and makes a good cold meal during these sultry dog days of summer.
P.S. Tomorrow, July 31, is Jump for Jelly Beans Day. Whatever you do, try to keep it dignified. If you don’t (or can’t), please, please send pictures.
Recipe: Pasta with Marinated Cherry Tomatoes
1 Recipe for vinaigrette salad dressing (Foolproof Vinaigrette)
2 lb. red and yellow cherry tomatoes (halved)
1 C. fresh basil (cut into chiffonade strips)
2 T. capers
1 to 2 t. finely grated lemon zest
1 T. lemon juice
1/4 t. red pepper flakes (this can be omitted or increased if you prefer)
Freshly coarse-grated pepper and salt to taste
1 lb. cooked pasta cooked al dente (I used spaghetti)
1/4 C. whole pitted Kalamata olives
8 oz. mozzarella cubes
1/4 C. thin-sliced zucchini
kernels from 1 ear of charred corn
Prepare salad dressing and slice cherry tomatoes. Combine tomatoes, sauce, 1/2 chopped basil, capers, lemon zest, red pepper flakes and salt to taste in a large bowl and let mixture marinate in the sauce for about 30 minutes.
Cook pasta in boiling water until al dente. Drain and add to tomato mixture. Add mozzarella chunks, whole pitted kalamata olives, corn and lemon juice and toss gently. Add salt and pepper to taste.
Garnish with chopped basil and thin-sliced raw zucchini. Make one or two days before you plan to serve the salad to allow the flavors to develop and to allow the sauce to absorb into the spaghetti. Drizzle with a little quality extra-virgin olive oil just before serving.