Summer isn’t over: Gemelli with Heirloom Tomatoes and Basil Recipe

Here in Vermont, I have heard people already make statements about how it is cooling off and summer is coming to an end. Talk about doom and gloom. Geez. There is still plenty of summer left and summer fruits and vegetables to be eaten right from your garden or grabbed at the farmers market. Here is a great recipe that I found on the James Beard Foundation website.



  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 eggs, hard-boiled, finely chopped


  • 1 pound gemelli, cooked al dente, rinsed to prevent sticking
  • 6 ounces pecorino, shaved
  • 3 mixed heirloom tomatoes
  • 1 small bunch of basil, leaves torn
  • Salt and freshly ground black pepper

To make the vinaigrette, add all ingredients to a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.

To make the salad, put all the ingredients in a large bowl and toss together with the vinaigrette. Season with salt and pepper. Serve at room temperature.

Could it be any simpler and delicious? This meal is fresh, quick, and easy to make. Let us know what you think.


English: Heirloom Tomatoes

English: Heirloom Tomatoes (Photo credit: Wikipedia)