I love this salad because:
1. I think it looks beautiful and
2. It is so yummy and full of farmer’s market fresh ingredients.
This is the type of salad that is to surely please your guests. A deconstructed pasta salad is great because you can use any ingredients, but I chose these specific ingredients because they are all in season for spring, the bright colors, and they all came from the farm (besides the pasta of course.)
I loved the color of the egg yolks, and I was able to include these farm fresh eggs in this salad because it is deconstructed. If I mixed this salad all together, the eggs would fall apart. Honestly, the eggs with this vinaigrette could be a snack all on its own it is so tasty. So I couldn’t leave them out.
I wanted it to be easy for my guests to take a scoop of the salad ingredients and not worry about the dressing. So I tossed the pasta and mozzarella balls before I placed them in their line up. However, if guests wanted more, they could always add more vinaigrette.
This salad was perfect for my Farm-to-Table potluck that I threw. With all the fresh ingredients, it was the perfect accompaniment.
- 2 cups mini bowtie pasta
- 1 english cucumber
- 1 cup heirloom mini tomatoes cut in half
- 6 - 7 basil leaves chopped
- 1 1/2 cup french green beans
- 3 - 4 hard boiled eggs cut in quarters
- 1 cup mini mozzarella balls
- 1/3 cup chardonnay
- 1/4 cup fresh squeezed lemon juice
- 1 tsp. honey
- salt & pepper
- 3/4 cup olive oil
- On a large platter, line each ingredient next to each other in rows except for the pasta and mozzarella. Cook pasta per instructions. Rinse. Toss pasta in vinaigrette and line in row. Toss mozzarella in vinaigrette and line on platter.
- Whisk lemon, chardonnay, honey, salt and pepper in a bowl. Slowly whisk in olive oil. Chill for an hour. Will last for 1 week covered and refrigerated.
You can see all the Farm-to-Table recipes for my potluck here.