Remember Willard Scott from the Today show? I saw him a few years ago at a Sunday brunch at the Saybrook Point Inn. I always liked his birthday wishes to anyone over 100 years, sponsored by Smucker’s.

I also laughed at his “best ever,” wherever he was broadcasting. The “best pancake” he ever had, the “best meatloaf” in all of Indiana, the most “beautiful sunshine” in the Sunshine State. I think about him whenever I tell you about the best restaurant, the best entrée, the best ice cream, the best summer I can remember.

This was a nice summer and, with little rain, this has been excellent for growing and cooking food. I have used every single vegetable I chose from my CSA. In addition to my CSA, I have spent many Tuesdays at the community farm stand at Washington Park in Groton, and I have also bought sweet corn, big tomatoes, and gorgeous peaches at Whittle’s.

Friends have given me beautiful heads of garlic and eggplant, and a Facebook friend wrote I can get all his basil, or he would bring it to me. I have an entire pound of pine nuts, olive oil and lots of parmesan to grate for all the pasta I will cook in the winter.

Recently I made a very interesting pasta salad. The recipe includes chipotle adobo sauce for the dressing and fresh, chopped basil. I had a few packets of merguez (lamb) sausage in the freezer, which I sautéed and cut into little pieces for the salad.

I liked the meat addition, but the lamb sausage is very spicy and I had read the recipe incorrectly, adding two tablespoons instead of two teaspoons of the adobo. If you like, add some sausage (sweet Italian or kielbasa); otherwise, it is a lovely vegetarian entrée.

Chipotle Pasta Salad with Mozzarella

Adapted from Food Magazine, September 2020

1 pound rotini or fusilli

½ cup mayonnaise

¼ cup whole milk (I used 2 percent Parmalat lactose-free)

2 to 3 tablespoons white vinegar

2 to 3 teaspoons adobo sauce (from canned chipotle peppers)

Kosher salt or sea salt and freshly ground pepper, to taste

2 cups grape or cherry tomatoes, halved

1 English cucumber, quartered lengthwise and chopped

12 ounces mozzarella (fresh or smoked, I used fresh), cut into small cubes

24 or so fresh basil leaves, chopped

Cook the pasta according to the package directions. Drain, rinse under cool water and set aside in a large bowl.

Combine mayonnaise and milk in a medium bowl, then add 2 tablespoons of vinegar and stir until smooth. Add 2 teaspoons of adobo sauce, ½ teaspoon salt and pepper to taste.

Stir the dressing until combined. Give it a taste and add more vinegar if you like a little bite, or add adobo sauce if you’d like it to have a little more heat.

Drizzle the dressing over the pasta, throw in the tomatoes and cucumber, then add the cheese. Stir pasta around, then add the basil and stir until it is all combined. Taste and adjust the seasonings as needed. Cover the bowl with plastic wrap and chill in the fridge for at least 2 hours. Taste and season again before serving.

On the Side

Last month I had a procedure for which I could not eat anything for more than a day. While it isn't a big deal, I hate the fact that I can't eat, so every other year I look for things that are clear, like broth or Popsicles or soda. And nothing red or purple.

Looking through the ice cream aisle at Big Y, I found Lindy's Homemade Italian Ice. Most are red or purple, but I bought one made with root beer. I bought two packages, and within two days I'd eaten all of the pops. Lindy's was originally sold in ice cream carts, but it is now available through the United States. It is so good that I keep it in the freezer and have one almost every night.

Lindy's Homemade Italian Ice

lindysitalianice.com

Lee White lives in Groton. She can be reached at leeawhite@aol.com.