Asheville Bed and Breakfast Super Summer Pasta Salad

When the phone rang right after breakfast I knew that my Asheville Bed and Breakfast Super Summer Pasta Salad was going to save the day. Before my husband and I purchased At Cumberland Falls Bed and Breakfast Inn I was employed as a Registered Nurse. I worked with a colleague who has recently moved to Maggie Valley and the phone call was from Susan. We had made tentative plans about a week ago to go for lunch on this day.
I had honestly forgotten about it and with my reminder phone call came a flash of inspiration.
I really didn’t want to deal with the hassle of going out for lunch and sometimes it is noisy in restaurants and I really wanted a moment for Susan and I to “catch up” with each other. I decided to have the lunch here at our inn. This salad would make anyone a fine dinner as well. Served with a crusty roll, it is a feast in the making.

So, the next time you just don’t want to go out or want to make a regular ho-hum day a bit special for someone, consider making my Super Summer Pasta Salad. or one of the other recipes I have listed. Experiment. Make someones day!
You’ll be glad you did and so will your guests.

Supper Summer Pasta Salad

1/2 bag of tri-colored Fusilli Pasta
Large bag of fresh spinach
1 head of broccoli
1 apple peeled & cut up
1/3 cup of toasted sunflower seeds
1 medium red onion quartered and sliced very thin
1 c. diced (home grown if you have them) tomatoes. Fresh, red tomatoes if you don’t.
1/2 c. corn (great sliced off cob but niblet fine too)
2 celery stalks washed and cut fine
1/2 cup julienned carrots
2 tsp. Tarragon
Fresh grated Parmesan cheese

1 c. Paul Newman’s Balsamic Vinagrette Lite
Plain Greek Yogurt several tsp.
2 T. honey

Boil your pasta leaving it al dente.
When you pour the water off the cooked pasta have your fresh spinach washed and pour the boiling water over the fresh spinach. It won’t thoroughly cook it but will give it a beautiful color.

Put your broccoli in a glass measuring cup with 1 T. of filtered water,cover with a paper towel and microwave about 1.5 minutes just to blanch it so it still has a bite.
Wash and dice tomatoes.
Julienne your carrots.
Ready celery.

Get a quality bottle of good Balsalmic vinagrette dressing. I used Paul Newman’s light version of this. Delicious. Pour about 1 cup of this dressing in a blender and add several tsp.of Plain Greek Yogurt. Blend.
Add about 2 T. of honey. Taste till you like it.

Place cooked pasta in a bowl large enough to allow adequate mixing. Add all the veggies, tomato and apple. Pour in the dressing. Stir gently.
Add tarragon. Plate and top with toasted sunflower seeds and freshly grated parmesan. Serve with some fresh, washed grape clusters.

Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast
Labels: Recipes/DinnerPatti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast

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