Happy Canada day!
Today is Canada’s 150th birthday and I must say, I am proud to be Canadian! Despite it’s COLD winters, constant construction and dangerously annoying potholes, this is the country I call home and I wouldn’t change that for the world. I must say, this hasn’t always been the case. I always longed to live somewhere warm, and in the winter I honestly still do sometimes, but Canada has it’s charm and endless maple syrup (my crack). I’m Canadian with Italian origins and boy do I wish I could just hop on a plane to Italy anytime it hits -30 degrees celsius or below in the winter. It gets so cold that even my fleece-lined leggings aren’t warm enough and unfortunately running becomes an indoor sport for me (ah the dreaded treadmill aka dread-mill) because my face freezes and I feel like my limbs will crack off like an icicle. However, it’s summer now and I’m enjoying these 3 months of warmth to the fullest. One of the ways I love doing so is by eating outdoors, whether in my backyard, at the beach, at the park or on a restaurant’ terrace. In my humble opinion, eating outdoors is one of the highlights of summer.
And by the way, anytime I even start to complain that it’s too hot or humid in the summer, I imagine myself wearing a parka, boots, hat, gloves and the whole nine yards in -30 degrees. I tell you, I could almost feel the cold when I imagine it, that’s how scary our winter is (lol).
This celebratory red and white pasta salad is what I’ll be celebrating with on Canada day. It’s quick and easy to prepare and packs well no matter where you’re celebrating. Bring it to the beach, the pool, the parade, anywhere! This salad features one of my favorite veggies of the moment: artichokes. Although it is botanically a flower, artichokes are considered a vegetable due to the way they’re eaten. I recently learned how to stuff artichokes the way my nonna used to and oh my gosh, they are delicious! Now I just want to go to the farmer’s market every weekend and buy the whole artichoke stand so I can eat them all!
I’m using chimichurri as the dressing for this pasta salad. Chimichurri shouldn’t only be reserved for a good steak or other meats. It has such a vibrant and tangy taste thanks to the fresh herbs and acidic component that it transforms any pasta dish beautifully!
You will need:
fresh herbs (basil and parsley)
Chimichurri pasta salad:
- 1 375g pack of farfalle pasta
- 8-10 marinated artichokes
- 1 cup cherry tomatoes
- 1/4-1/2 cup chimichurri
- a bunch of fresh basil and parsley
Chimichurri (makes 1 jar)
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves
- 1/2 cup fresh parsley
- 2 tbsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cayenne
- Cook farfalle pasta according to directions on package. Drain and pour into a bowl.
- Make chimichurri: Combine extra virgin olive oil, red wine vinegar, garlic, parsley, oregano, sea salt and cayenne
- Chop marinated artichokes, basil and parsley and half the cherry tomatoes. Add to the pasta and dress with chimichurri. Enjoy!