Tomatoes: Revisited with an Italian Flair

Farm stands, such as  in O’Fallon,  in St. Peters and  in St. Peters are starting to advertise locally-grown produce.

Tomatoes from Illinois and Missouri farms are showing up, and Arkansas tomatoes have been in St. Charles County for weeks. Tomatoes are versatile and appear in many types of dishes—from humble sliced tomatoes on grilled burgers to slowly simmered tomatoes in a deep, rich, red sauce.

This time of year, raw tomatoes add a freshness to dishes that is unachievable other times of the year with imported tomatoes—even if they are just imported from California. As with most produce, locally grown seems to taste better. Tomatoes that have to travel across the country or international borders are picked well before their peak to minimize damage as they are shipped.

This light, summer pasta is perfect for dinner on a hot summer night or acts as a stand in for macaroni salad to accompany any grilled foods. It is quick and easy to prepare. All the ingredients, including the pasta, can be prepared ahead of time then assembled shortly before serving.

My two favorite stores to pick up asiago cheese, salami and prosciutto are and . Dierbergs and Schnucks also carry the essentials for this quick meal.

Fresh mozzarella can stand in for the asiago cheese however asiago has a more firm texture and lends a sharper, more flavorful taste to the pasta. The medley of salami and prosciutto makes additional salt almost unnecessary, so use it sparingly.

Round out the quick summer pasta with some Italian bread and fresh fruit and dinner is ready in a flash.

Summer Pasta Salad

Serves 8

• 16 ounces dry pasta, preferably small (piccolini)
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 5 medium tomatoes, diced
• 1 red bell pepper, seeded and diced
• 8 ounces asiago cheese, diced
• 1 cup chopped, fresh basil leaves
• 2 ounces salami, diced
• 2 ounces prosciutto, cut into thin strips
• 1 clove minced garlic
• ½ cup extra virgin olive oil
• Salt and pepper to taste

Cook pasta according to package directions. After draining, lightly coat with 1 tablespoon of the olive oil mixed with 1 teaspoon lemon juice. Allow the pasta to cool to room temperature, lightly tossing every few minutes to prevent sticking.

Whisk together the remaining ½ cup olive oil, garlic, salt and pepper.

Once the pasta has cooled, add the remaining ingredients except the garlic and olive oil mixture. Pour the garlic and olive oil mixture over the pasta mixture and stir gently to combine.