Garden Campanelle Salad with Fresh Tomato Basil Dressing

Hello all you Recipe Critic lovers! Mandy here, from Baking with Blondie. I’m all about food, all the time over there. My recipes range from the sinfully sweet, to the perfectly healthy. I could probably eat an entire pile of guacamole with an endless bowl of tortilla chips, and my favorite thing to do (besides baking & cooking the day away) is to lace up my running shoes, and trot along to Michael Jackson and Sara Bareilles in the wee hours of the morning.

I can’t even begin to start raving about how excited I am to be able to share a little bit of my kitchen with you today. Alyssa is such a doll, and I am constantly inspired by her diligence in bringing you such a wide range of fabulous recipes. In attempt to throw one of my dishes in the ring, I bring you something that’s not only beautifully simple, but right in season with what’s flowing from your gardens this month.

If you don’t have a garden to pick from, no need to worry. The beautiful produce of this harvest season is most likely available for a great price at your supermarket or local farmer’s market. Take advantage! These flavors can be used in so many beautiful ways. Today I’m sharing with you my new favorite pick.

Campanelle is one of my favorite pastas. The signature bell shape has a clever way of trapping in whatever sauce it’s doused in, or surrounded by. In this case, the plate has been adorned in a simple dressing, made purely from boiled garlic, bursting cherry tomatoes, fresh basil leaves, a little salt & pepper, and extra virgin olive oil. The sauce blends almost seamlessly with the major produce most likely bursting from your gardens: zucchini and tomatoes. To add a little crunch and a hint of nuttiness, I added toasted pine nuts. And what would a pasta be without a little cheese? Mozzarella took the stage, and provided such a mouth-watering creaminess to the overall dish. It was the perfect way to end these final precious summer days!