Home-Grown

We're swimming in a sea of red (tomatoes) these days... and honestly, I can't think of a more welcome sight.

Last year was our first attempt at our vegetable garden and while it was successful and we immensely enjoyed the fruits of our labor, we also realized how much we had to learn. Who knew that tomato plants generally grew so massive that they would topple over in even the slightest breeze? Thankfully tomatoes are just as easy to clean (and eat!) after being picked up off the compost-fed ground as they are picking from the tree.

This year with sturdier cages and some home-'grown' contraptions to ensure our plants remained upright and healthy, our crop has been even more plentiful. And thus, almost daily I am searching for another use for our beautiful, vine-ripened fruit.

Pasta dishes are few and far between in my repertoire so this tangy pasta salad was a welcome change of pace. It seemed endlessly adaptable - so I did just that.

What's been your favorite way to use up your garden-fresh harvest this (ever-fading) summer?

(Kinda) Greek Pasta Salad
adapted from AllRecipes

1/2 c olive oil
just shy of 1/2 c red wine vinegar
splash of balsamic vinegar
1 1/2 tsp garlic powder
2 tsp basil, torn or chopped into small pieces
2 tsp oregano, chopped into small pieces
3/4 tsp ground black pepper
3/4 tsp sugar
1 1/3 c rotini pasta (uncooked)
15-20 cherry tomatoes, halved
1 c diced red bell peppers
3/4 c crumbled feta cheese
1/2 c chopped green onions
1/2 c turkey pepperoni, cut into thin strips

In a saucepan, cook pasta according to directions, leaving out oil.

In a large bowl, whisk together olive oil, vinegars, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, tomatoes, red peppers, feta cheese, green onions, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.