My pasta salad

If you had ever been to a barbecue with me, you would know I hate mayonnaise salads. Potato salad, tuna salad, pasta salad, my disgust with them all is equal — and massive. However, when I was told I had to prepare something for a potluck on short notice a few weeks ago, I decided to make a pasta salad. I didn't know at what temperature my food might be served, and I needed something that would be equally edible warm or cold. I headed to Healthy Living, bought some of my favorite things and made a concoction that has become my new crack.

When I have made it since, I eat it for lunch every single day. When I'm not eating it, I think about eating it. Not sure why its hold is so powerful, but if you want to try to replicate the effects, here are the ingredients. Amounts don't really matter, just use as much as you like:

One box whole grain pasta (I like rotelli or elbows)

Two confit duck legs, pulled into bite sized pieces

Rainbow chard, chopped and sauteed with garlic

Consider Bardwell Farm Pawlet cheese, cut into 1/8 inch squares

Two pears, peeled and cut into 1/8 inch squares

Cape gooseberries, cut in half

Mint, chopped (I recommend using a lot)

Parsley (flat or curly, or a mix), chopped fine

Once I've combined all of the above, I mix in:

6 tablespoons olive oil (or 3 of olive, 3 of truffle)

6 tablespoons lemon juice

1 tablespoon cumin

Enjoy! And know that it just gets better as it marinates over the days.