Peak-of-Summer Pasta Salad from Nourish Me Kitchen

SERVES 4 TO 6

16 ounces dry fusilli or ziti (gluten-free available in most markets if you prefer)

3 to 4 medium tomatoes—halved, seeded and diced (3½ cups)

2 cups chopped cucumbers (2 medium or 3 small; see Note for best variety) (peeled if not organic)

1 cup Pesto of choice (page 806 of the Nourish Me Kitchen cookbook) or Chimichurri (page 816 of the cookbook)

1 to 2 pounds grilled or sautéed shrimp, scallops, beef, chicken or fish, cut into bite-size pieces, or crumbled tempeh, or two 15-ounce cans chickpeas, drained (1¾ cups)

1/3 cup toasted sunflower seeds

Salt

Optional toppings: crumbled goat cheese, shredded Parmesan cheese, grilled corn kernels cut right off the cob, toasted pinenuts, arugula, drained capers, finely grated lemon zest, red pepper flakes

DIRECTIONS:

1. In a large pot of salted boiling water, cook the pasta until al dente.

2. Drain the pasta in a colander and shake until dry; wet pasta will dilute the flavor of the sauce. Let cool to room temperature.

3. Transfer the cooled pasta to a large bowl. Add the tomatoes, cucumbers, pesto, protein of choice, and sunflower seeds and mix well. Season with salt. Sprinkle with whichever optional toppings you choose and serve.

Notes:

- Trader Joe’s carries the most delectable thin-skinned small organic Persian cucumbers for this salad. Many farmer's markets carry this type of tender cucumber. The skin can certainly be left on if you buy organic cucumbers.

- This salad tastes best when freshly tossed, but it can be refrigerated for up to 1 day.