Bbq-worthy pasta salad

I was able to throw together this pasta salad for Memorial Day without having to go to the grocery store. Thank you to the CSA for keeping me stocked full of a variety of produce, and to a friend who went on vacation and gave me her vegetables that would have otherwise gone bad.

All I did was toss together the following ingredients:

bow-tie pasta, cooked

fresh broccoli, mini florets

scallions, both the green and white parts, sliced thinly

lemon zest

lemon juice

spinach or arugula leaves

fresh basil, chiffonade

homemade Red Wine Vinaigrette ("Italian")

I used a red wine vinaigrette, but here is a similar recipe that includes fresh herbs of your choice. I used mini bow-tie pasta just because it's more kid-friendly. I like to tear/ cut the broccoli into very small florets since they are more manageable that way. They don't appear so small in the photo since the pink bowl is very tiny.

Herb Vinaigrette (courtesy of Cooks Illustrated)

*Makes about 1/4 cup, enough to dress 8-10 cups lightly packed greens.

1 tbsp wine vinegar

1 1/2 tsp very finely minced shallot

1/2 tsp regular or light mayonnaise

1/2 tsp Dijon mustard

1/8 tsp table salt

Ground black pepper

3 tbsp extra virgin olive oil

1 tbsp fresh minced parsley or chives

1/2 tsp minced fresh thyme, tarragon, marjoram, or oregano

1.) Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain.

2.) Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Add herbs just before use.