As soon as tomatoes appear at the farmstand, I rush to make summer pasta salad. Have you ever made it? It’s just chopped heirloom tomatoes marinated with tons of garlic, fragrant basil, a good pour of olive oil, and minced red onion. As the tomatoes sit on the counter, the scents of garlic and fruity tomato waft around the kitchen. Hot pasta hits the “sauce,” which coats each strand with its summery goodness. Then you’re ready to eat.
Ever since we got back from Thailand, I’ve been tweaking a lot of my favorites with Asian flavors. Birdseye chilis. Fish sauce. Sesame oil and sesame seeds. Smoky chili oil.
The summer pasta is no exception, and it presents the perfect palate update for telling you about P.F. Chang’s Flavors of Summer sweepstakes.
I was really excited to hear that the restaurant is playing with some of my favorite ingredients in its seasonal menu this summer. There’s avocado, lime, quinoa. There’s Thai basil, fresh carrots, heirloom tomatoes. There’s green beans, cilantro, fresh mango.
And, there’s a contest going on, so that if you help highlight these delicious ingredients on your pinterest board or create a recipe with them, as I’ve done here, you can win generous gift cards to P.F. Chang’s. Here’s where to read more about the sweepstakes.
The way I cooked with these summer ingredients illustrates a lot for you about the way I like to put meals together right now. I’ll always be a carb-lover, but in summer, carbs become merely the base for my bowl meals, with as many vegetables as possible collected, chopped, and thrown on top.