Ladies Lunch :: Summer Pasta Salad

This Summer pasta salad is just that – summery- clean flavors. The mint, hazelnut and cannellini beans come together for a nice flavor combo. And you don’t have to convince us to use the wonderful heirloom tomatoes that are abundant in the markets these days. (see recipe below)

Recipe Courtesy of the Jewels of NY
Photography and Styling by Karen Mordechai

Summer Pasta Salad
Makes 7 Servings

3/4 cup extra virgin olive oil
2 lemons, juiced and zested
2 shallots, minced
2 cloves garlic, minced
2 pints, mixed baby heirlooms, halved
1 head of frisee, coarsely chopped
1 box(16 ounce) of Orecchiette
1 can cannellini beans, rinsed and drained
1/2 cup chopped hazelnuts
1/2 cup torn mint leaves
Parmesan for garnish

Cook pasta in a pot of boiling salted water until tender but firm to the bite, stirring occasionally. Drain and toss with olive oil to coat, place in freezer for a couple minutes to cool.

Make vinaigrette by combining olive oil, lemon juice, zest, shallots, garlic, salt and pepper.

Combine the tomatoes, frisee and beans with the chilled pasta and dress lightly. Garnish with hazelnuts, mint and parmesan.

  1. nina says: August 19, 20103:59 pm

    The photos captured the clean, fresh crispness of the salad beautifully!!

  2. BODIE and FOU says: August 21, 20101:45 am

    This looks yummy. I love the shot with the blue box!

  3. Aron @ hither and thither says: August 24, 201010:29 pm

    Ashley and I have been eating tomatoes non-stop since they came in season. They have really been amazing!

  4. Chef Chuck says: September 6, 20101:57 pm

    Yum, yum, that look like lunch!! So healthy:) Thank you for sharing!!

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  6. Seeking inspiration — byMeliC says: November 10, 201010:15 am

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  7. Pending Items — byMeliC says: January 24, 20119:22 am

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    He’s pretty hot. I can also see him on a darkish paranormal/vampire sort of cover.

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