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Salad & Soup Recipes

Picnic Pasta Salad

Ingredients

1 lb         dried farfalle pasta
2 cups   halved cherry tomatoes
½ cup    INFUSED Wild Mushroom & Sage Olive Oil, divided
1 cup     pitted and sliced olives
1/2 cup   Bella mushrooms
1 cup      Cucumber, chopped
1 cup      Bell Pepper,chopped
¼ cup     INFUSED Honey Ginger White Balsamic
2 TBSP  Fresh Parsley
ToTaste  Sea salt and freshly ground pepper

 

Bring a large pot of salted water to a boil, toss in pasta and boil according to package directions,  until just al denta.  (try to keep pasta on the harder side of aldente, as the dressing will also soften the pasta)   Drain pasta and rinse under cold water.   Toss with all but 2 TBSP of the olive oil and white balsamic

 Preheat oven to 325

Place the cherry halves in a single layer on a parchment covered baking sheet.   Drizzle with remain olive oil and roast for 25 minutes, turning once to ensure they are evenly roasted.  Add the chopped olives, cucumber and peppers.   Add in the roasted cheery tomatoes and toss to ensure that everything is well coated in dressing  garnish the parsley and season with sea salt and fresh pepper to taste

 




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