July 2011

A Simple Summer Salad

by admin on July 27, 2011

Who can resist a tempting bowl of perfectly cooked pasta? Not us! The summer heat has pushed us to deviate from our normal hot pasta routine, and instead create a delicious pasta salad that can be served cold. It’s great as a light dinner or lunch, or as a side.

The success of this recipe is dependent on one of our favorite ingredients: Cask 85 Red Wine Vinegar.  It is a wonderfully intense vinegar so you don’t need to use very much.

A Simple Summer Salad

1 Bag Pasta Trottoloni

1/2 TBS Cask 85 Red Wine Vinegar

3 TBS Rosemary Extra Virgin Olive Oil

1/2 tsp Fleur De Sel

1/2 tsp Coarsely Ground Black Pepper Corns

4 Roasted Artichoke Hearts

2 oz Feta Cheese

20 Multi Colored Cherry Tomatoes

1/2 Small Red Onion

Cook pasta al denté according to package directions. After it’s finished cooking drizzle about a tablespoon of the Rosemary Extra Virgin Olive Oil over it, and mix a couple times. This is to keep it from sticking together. Allow to cool.

Mix together the rest of the Rosemary Extra Virgin Olive Oil, Cask 85 Vinegar, Salt and Pepper in a small bowl. Pour it over the pasta and gently mix to distribute evenly.

Cut the cherry tomatoes in half,  chop the artichoke hearts, thinly slice the red onion,  and add them to the pasta along with the crumbled feta cheese. Toss lightly a couple times to distribute. Taste to make sure seasonings are to your liking. Adjust as necessary. Garnish with fresh rosemary.

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