Pasta Salad

Deciding on what to make when attending a potluck is always challenging; I can never seem to decide what I want to make. Well, this time I decided to let the farm stand dictate my dish, based on what was fresh, local, and looked yummy.

The Farm Stand in Randolph is where I went looking for fresh food, and found beautiful rainbow chard and spinach, as well as succulent tomatoes. What ensued what a pasta salad with the wilted greens and some crumbled blue cheese.

Pasta Salad
1 pound pasta of choice
1/4 cup olive oil
6 cloves garlic
1 bunch rainbow chard (or dark leafy green)
1/2 pound spinach (or dark leafy green)
3 tomatoes
1/4 cup fresh parsley
1/4 cup fresh basil
1/4 cup blue cheese
salt and pepper

Fill a pot full of water, bring to a boil, salt and add pasta. Cook till done.
Place a large saute pan on the stove with the olive oil in the bottom, do not turn on the heat yet. Mince the garlic and add to the pan, turning the heat onto medium. While the garlic and oil heat up, roughly chop the chard and the spinach, adding to the pan. When all the greens are in the pan, give a toss with the olive oil and garlic, adding salt and pepper to taste, putting a lid on the pan and turning off the heat. Roughly chop the tomatoes and add to the greens.
Drain the pasta and toss with the tomatoes and greens. Chop the basil and parsley; add to the pasta, toss in the blue cheese and serve.
Can be served cold, warm, or hot!