In stressful weather – super hot or super wet, the cherry and pear tomatoes soldier through – setting fruit in high temperatures, resisting splitting at the deluge.  This recipe brings these wee stalwarts to your table when large tomatoes are scarce.  And it’s an incredibly versatile recipe.  Omit the pasta and serve as a relish with fish or in a taco or as a dip or a side.  Add the pasta and serve it as an entree.  It’s even better the next day!

Ranch (Greek Yogurt) Salad Dressing

About 2 cups of Fat Free Greek Yogurt
1 envelope of Ranch dip mix
0.5 cup of milk

Mix all ingredients together in a mason jar and refrigerate.
Serving Size: 2 tablespoons
Number of Servings: 16

Summer Black Bean Pasta Salad

1/2 pound favorite small pasta
2 cans black beans, rinsed and drained
2 cups of cherry tomatoes* cut in half
2 ears fresh corn* or 2 cups frozen corn kernels
1 small red bell pepper,* seeded and chopped
1/2 red onion,* chopped
fresh basil* leaves to taste
1 large garlic* clove pressed
½ cup Ranch (Greek Yogurt) Salad Dressing (or dressing of your choice)

Cook pasta al dente.
Combine all of the ingredients in a large bowl.
Mix well and let salad sit for about 15 minutes before serving so that the flavors meld. Tastes even better the next day. This makes an excellent salad with or without the pasta – you decide.
Serving Size: 12 1-cup
Number of Servings: 12

*in season now at your local farmers market