Country-Style Rigatoni Salad

from The Belle Grove Plantation Cookbook

Serves 8

• 2 strips lemon peel, each 4 inches long
• 1 1/8 teaspoons salt
• 2 lbs. broccoli
• 1 lb. rigatoni or rotini
• 1 lb. fresh mushrooms
• 4T olive oil
• 1/8 teaspoon pepper
• 6 medium tomatoes
• 2 bunches green onions, trimmed

For basil dressing

• 1 C lightly packed fresh basil leaves
• 2 to 3 small cloves garlic, finely chopped
• ¼ C grated Parmesan cheese
• 2 teaspoons pine nuts
• ½ C lemon juice
• ½ teaspoon salt

Fill a large kettle or Dutch oven with water to 2/3 capacity, bring to a boil, and add lemon peel and 1 teaspoon salt. Meanwhile, separate broccoli florets from stalks and break into bite-size pieces. Peel stalks, cut into 2-inch lengths, and cut each length into ¼ inch thick julienne strips. Drop prepared broccoli into boiling water and cook until tender but still crisp, 3 to 5 minutes. Remove with a slotted spoon to a colander and run under cold water. Add rigatoni to boiling water and cook until tender, 10 to 12 minutes. Drain in a colander, run under cold water and toss with 1 tablespoon olive oil.

Wipe mushrooms with damp paper towels, trim stems, and cut in half. In a heavy skillet over high heat, saute in 3 tablespoons olive oil 2 to 3 minutes. Season with 1/8 teaspoon each salt and pepper. Core tomatoes and cut into 8 wedges each. Slice green onions into short lengths, using both green and white parts.

Make a basil dressing: Combine basil, garlic, Parmesan cheese, pine nuts, ½ cup olive oil, lemon juice and ½ teaspoon salt in container of blender or food processor. Whirl until blended but still coarse in texture. Salad may be made ahead to this point and refrigerated separately, tightly covered, until an hour or less before serving.

Gently toss rigatoni, lemon peel, broccoli, mushrooms, tomatoes, green onions and basil dressing in a large bowl. Cover with plastic wrap and let stand 30 minutes. Remove lemon peel, season with more salt and pepper to taste. Serve at room temperature.

• End Notes: Eleanor P. Monahan, Winchester, Virginia, Eleanor P. Monahan, Winchester, Virginia