Country Garden Pasta Salad

August 23, 2012 - CBS 2 News at 6AM

CBS 2's Ed Curran was out at the Daley Plaza Farmers Market Thursday to watch Dale Levitstki, executive chef at Frog n Snail and 2012 Country Chef Challenge Master of the Market, prepare this recipe.

Salad
• 2 peaches, sliced
• 1 yellow zucchini, sliced thinly
• 1/2 shallot, shaved thin
• 1 cup Heirloom cherry tomatoes (or your favorite type of tomato), sliced
• 1/4 cup tuberose buds (cucumber can be substituted)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1/4 cup combination of mint, basil, parsley and sunflower petals for garnish
• Salt, pepper and shaved aged parmesan cheese to taste

Pasta
• 3 cups of your favorite cooked pasta

Pesto Salad Dressing
• 1/2 cup basil pesto
• 3 tsp "Arnold Palmer" (1/2 iced tea, 1/2 lemonade)

Directions:

To assemble dressing, mix pesto and Arnold Palmer to desired consistency (like a light salad dressing). Toss liberally with pasta and season with salt and pepper to taste.

To assemble salad, lightly toss all ingredients together, except reserved herbs and cheese for garnish.

Be careful not to overwork or overdress.

Place salad over pasta and garnish with herbs, petals and cheese.