Tomato Varieties and a Pasta Salad Recipe: A Guest Post

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A Guest Post from Liz of Hoosier Homemade

There are hundreds of Tomato Varieties, some are good for salads, others are best for making sauces, and some are simply great with a little salt and pepper on them.

I’ve selected a few of the varieties to share with you.

  1. Cherry or Grape Tomatoes: These are small tomatoes, great to just rinse and throw in a salad.
  2. Beef Steak Tomatoes: These are the largest tomatoes and great for slicing to put on sandwiches or to eat.
  3. Yellow Stuffers: These actually look like peppers, I thought they looked very interesting.
  4. Heirlooms: There is a large variety of heirloom tomatoes, we love this variety of tomato.

Pasta Salad is a favorite at our house. I typically make it once a week during the summer. It’s great to take to potlucks too, a little goes a long way.

Pasta Salad

1 box of Tri-color Rotini
1 bottle of Italian dressing
2-3 tomatoes, depending on size, chopped
1/2 green pepper, chopped (I also added yellow and red pepper too this time)
5-6 mushrooms, wiped off and sliced thinly

Cook pasta according to the directions on the box, drain and rinse with cold water. Add tomatoes and any other veggies that you like. Mix in about 1/2 the bottle of dressing, adding a little more at a time. Let it set a few minutes in between additions, so the pasta can soak up the dressing. Add more dressing if you think it’ too dry. Place in fridge for several hours to chill.

What is your favorite summertime salad?

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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