Summer Pasta with Herb Vinaigrette

Summertime is my favorite for many reasons, but one of them is the food (when is not about the food?!). Summer was made for grilling, for dining al fresco, and for fresh salads. I discovered this recipe in the stack of magazines that has been getting taller and taller even since Madeleine was born. I tweaked the recipe a little bit, substituting for ingredients I had, and this is now one of my new favorite pasta salads. The herb vinaigrette is reminiscent of pesto with the basil and parmesan, and I love the arugula tossed right in with the pasta. Hurry up and make this while you still have summer fresh basil and tomatoes!

Summer Pasta with Herb Vinaigrette
16 oz uncooked cavatappi pasta
1 Tbsp olive oil
1 1/2 lbs tomatoes, chopped
4 cups loosely packed arugula
4 oz crumbled feta cheese
15 fresh basil leaves, cut into thin strips
1/2 tsp dried crushed red pepper
salt & freshly ground pepper
herb vinaigrette (recipe below)

Prepare pasta according to package directions for al dente. Toss together pasta and olive oil in a large bowl.

Add tomatoes, arugula, basil, and crushed red pepper to pasta; toss gently. Add 6 Tbsp of the herb vinaigrette to the pasta mixture; toss gently. Add salt and pepper to taste. Just before serving, stir in the feta and remaining vinaigrette. Makes 8-10 servings.

Herb Vinaigrette
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
4 small garlic cloves
1/2 cup vegetable oil
12 fresh basil leaves
1/2 cup grated Parmesan
salt & freshly ground pepper

Process red wine vinegar, lemon juice, and garlic in a food processor until smooth. With processor running, pour vegetable oil in a slow, steady steam, processing until blended. Add basil leaves and process until smooth. Add Parmesan cheese; pulse to combine. Stir in salt and freshly ground pepper to taste. Serve immediately, or refrigerate in an airtight container up to 5 days.

source: recipe adapted from Southern Living, July 2015