Well, we love pasta here (any shape, any sauce, any day), so it’s really always pastapalooza here, but seeing as I was asked to invent a recipe for a contest by Dreamfields Pasta, in their #Pastapalooza competition, the heat is on, as it were.
Now this is no ordinary competition (although do think Chopped only at home, without having to be filmed, thank goodness). Dreamfields is using this fun and creative initiative to make a difference. Five bloggers will create and share a new recipe using the same ingredients and Dreamfields will make donations to local food pantries (to be named by the competing bloggers) which is nothing short of fantastic. The winning blogger’s recipe will reap a donation of $1000 to their local food pantry.
As I’m sure you know, there are many, many families that are food insecure and the numbers only rise in the summer months, so this is an especially important and timely initiative right now. Read more about ways you can help on Dreamfield’s blog.
There are so many great organizations working to stop hunger, it was difficult to choose, but I went with my local food pantry,
And I also want to give a shout out to the following wonderful organizations, so go check them out, too.
So the challenge? Incorporate pasta, cumin or Za’atar or Harissa, garlic, legumes, chutney and citrus. I have to say, the chutney gave me pause. Luckily I remembered seeing some gorgeous tomato chutney at the market last week and, in the serendipitous way that things sometimes happen, met the owner of this lovely company, The Backyard Food Company, at Getting Gorgeous this past week and they have a terrific, not-too-be-missed tomato jam. It would be great in this dish, because it’s great on a spoon.
Here is my (winning?) recipe:
(photo credit to my daughter)
PASTA SALAD WITH CUCUMBERS AND TOMATOES
Preparation Time: 20 minutes
Cook Time: 8 minutes
|1/2||box Dreamfields Elbows|
|1/4||cup olive oil|
|1||tablespoon lemon juice|
|1||tablespoon white wine vinegar|
|4||tablespoons tomato chutney or tomato jam|
|1||teaspoon ground cumin|
|1||clove garlic, minced|
|2||cans (15 ounces each) chickpeas, rinsed and drained|
|3||medium-size ripe tomatoes, diced (see note)|
|3||Persian cucumbers, diced|
|Chopped parsley (optional)|
Cook pasta according to package directions. Place pasta in large bowl; set aside. Meanwhile, in medium bowl, whisk together olive oil, lemon juice, vinegar, chutney, cumin and garlic; set dressing aside.
Add chickpeas, tomatoes and cucumbers to pasta; toss to combine well. At serving time, add dressing; toss to coat. Season with salt and pepper, as desired. Garnish with parsley, if desired.
Makes 4 servings.
Note: 1 1/2 cups diced grape or cherry tomatoes can be substituted for regular tomatoes.
Nutrition information (1/4 of recipe): 580 calories; 20 g protein; 89 g carbohydrates;
19 g total fat; 2 g saturated fat; 0 mg cholesterol; 340 mg sodium; 17 g total dietary fiber.
This is a great side salad – add a protein or feta cheese to bump it up a little.
Go vote for this fantastic recipe here. Just by voting you could win a family pack of Dreamfields pasta and a $1,000 donation to your local food bank, too. And there are plenty of places that could put that donation to good use (see my suggested list above).
So join me – just click here to vote for your favorite Gourmet Market Basket recipe, even if it’s not mine. Really. Voting begins tomorrow (Thursday) morning. Maybe I am just a little excited about this. Maybe.
More ways to connect with Dreamfields Pasta
I was chosen to be part of the Dreamfields Pastapalooza Middle Eastern Market Basket Challenge. I was compensated for this post and the local food pantry (Newton Food Pantry) will receive $200. All opinions and recipes are my own. Also, all of the other recipes are really good, too. But vote for mine anyway.