Pasta salads are a perfect accompaniment to your picnic basket, especially on a hot summer day. Try this wonderful version from Lead Chef/Instructor at Powisset Farm, Thi Bowles.
Pasta Salad
Serves 8
Ingredients:
1 box (16 oz) Seven Hills Casarecce pasta
1 cup cherry tomatoes, sliced in half
1 cup red bell pepper, diced
4 cups arugula or spinach, chopped
1 cup jarred artichoke, chopped
5-ounce Salt &Twine Calabrian salami, sliced into matchsticks
1 parmesan, grated
Dressing:
¼ cup Butterfly Bakery of Vermont smoked onion mustard
¼ cup local maple syrup
2 garlic cloves, minced
½ cup American Vinegar Chardonnay wine
¼ cup flatleaf parsley, chopped
¼ cup sweet basil, chopped
1 cup Dancing Deer olive oil
Salt and pepper to taste
Step 1
Make the dressing: Combine the mustard, maple syrup, garlic cloves, vinegar, and herbs to a bowl. Whisk in the oil. Add the herb and season to taste. Set aside.
Step 2
Bring a pot of water to a boil. Season with a generous amount of salt. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to a large mixing bowl, and toss with the dressing while still warm.
Step 3
Add the tomatoes, red pepper, greens, artichoke, salami and parmesan. Toss well. Check for seasoning add salt and pepper if needed.
Step 4
Keep refrigerated until time to serve. Toss before serving.
