CHEF JEFF: One Byte At A Time — Broccoli Pasta Salad

Salads are for summertime — especially if you have a garden. There’s nothing like a bunch of fresh veggies from the garden — all tossed together in a bowl and seasoned with a homemade vinaigrette — to start off a meal.

With a nice crop of lettuce and kale in our garden, we’ve been enjoying fresh salads for going on three months now. And with the tomatoes just starting to ripen, the salads are only going to get better.

But there is more to salads than the greens. Take, for example, the following broccoli salad recipe, which has many variations, and is a favorite of ours in the summer.

We usually have three or four broccoli plants in the garden, which keep on producing right up until freeze-up. This summer, however, baby bunnies raised havoc with the plants, and we have only two out of four remaining, and they have been stunted by the “Wascally Wabbits,” as cartoon character Elmer Fudd used to call Bugs Bunny and his ilk.

The hasn’t stopped Therese from making the broccoli salad, though. I just finished the last of her most recent batch, all the while wishing there was more.

I guess I’ll have to settle for more garden green salads instead.

Broccoli Pasta Salad
2 cups broccoli, broken into bite-size pieces
4 ounces feta cheese
2 cups uncooked rotini pasta
½ cup black olives, chopped
1 7½-ounce jar marinated artichoke hearts, drained
1 16-ounce bottle Italian dressing (can use fat-free)
Cook pasta according to package directions. Cool. Mix in large bowl with remaining ingredients. Refrigerate overnight.