Recipes from our Farms

Pasta Salad

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


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


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.