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Farmers Market Pasta Salad

Who's got a whack of summer zucchini, tomatoes, or corn to use up? I don't actually have the greenest of thumbs, but after strolling the Trout Lake farmers market this weekend as a family, we headed into the kitchen to make a meal together with all the produce and herbs we'd bought from the market. My kids are old enough to handle knives and peelers, and that's all that's needed here. There's a few things to chop and peel, but it's worth it!

I received a lot of questions about the recipe after posting it as an Instagram story (which disappears), so I'm adding it here because it's now a keeper in our house (my kids both loved it, and let me assure you, that's never easy. Like almost never ever never ever ever).

I believe there's a direct correlation between my kids loving meals and them helping to make them; it works every time.

I should mention that this recipe doesn't involve a lot of cooking, which is incredible on a sweltering late-summer day when you're averting your eyes from the oven. The sauce is a vinaigrette, so I'd call it a pasta salad, although technically the recipe is described as a pasta dish and is served warm. I found the recipe in my copy of Epicurious Dinner Rush magazine, which brilliantly presents recipes by season to utilize the freshest, in-season ingredients.

It's worth noting that the fresh basil and chives really add a freshness and pop to the dish, but don't worry if you don't have any. We only had the basil and chives so we left out the mint.

And in that spirit, use any fresh veggies you have on hand, this recipe can be an easy outline for all sorts of variations (we used some heirloom tomatoes along with cherry tomatoes because both were practically busting out of their bins to jump into our bag at the market).

Let me know if you try it!

Adapted from this recipe: Farmers Market Pappardelle


1/3 cup extra-virgin olive oil, plus more for drizzling

3 garlic cloves, minced

3 tablespoons sherry vinegar or white wine vinegar

1/3 cup snipped chives

1/2 cup mint leaves

1 cup small basil leaves, torn if large

1/2 cup thinly sliced red onion (optional)

1/4 pound sugar snap peas, strings discarded and peas halved diagonally

8 to 9 ounces dried egg pappardelle or dried egg fettuccine

1 1/2 pounds medium zucchini

3 ears corn, shucked

1 1/2 pounds multicolored cherry tomatoes, halved (quartered if large)

To make dressing: