No. 1 : Quick Recipe
Pasta Salad with an Italian Twist
- 3 TB Apple Cider vinegar
- 1/2 TB Dijon Mustard
- ½ Tsp Smoked Paprika
- 1/2 Tsp EACH Sea Salt and Freshly Ground Pepper
- 1/4 Cup Extra Virgin Olive Oil
- 2 Containers (5 OZ) Arugula
- 1 Cup Pitted Kalamata olives, halved
- 1 Cup Sliced Radishes
- 1 Cup Crumbled Feta Cheese
- 1 Pint Grape Tomatoes, quartered
- 16 OZ Penne Pasta, Whole Wheat if Possible, cooked as package directs
- Basil in thin strips, Chiffonade
For the vinaigrette, add all the ingredients to a small jar and shake well.
Toss together the arugula, pasta, olives, tomatoes, radishes and feta together in a large bowl; add half of the vinaigrette. Toss, adding more vinaigrette as desired. Garnish with Basil.
No. 2 : Kitchen Scoop
Arugula always reminds me of Italy, because Italians use this delicious leaf in so interesting recipes. Did you know that Arugula is called rocket in many parts of Europe because of its spicy taste? Spring is the perfect time for arugula – its in season now, so its especially young and tender. Adding it to a pasta salad like this one, tones down the spiciness and amps up the veggies! What could be better?
No. 3 : Clever Idea
This recipe makes more than the typical 6 servings like many of the Friday Four dishes. Its because I’m thinking ahead to the Memorial Day weekend. This salad is a perfect accompaniment for a casual dinner from the grill. Plus leftovers keep great in the fridge for 3 – 4 days!
No. 4 : CHEERS!
Marchesi Gavi DOCG Italy
This delicious salad that reminds me of Italy pairs beautiful with a wine from Italy, too! Three months of aging in stainless steel tanks makes this crisp, clean and delicious wine a winner with this week’s recipe. Made from 100% estate grown Cortese grapes, its easy to enjoy with any light spring fare – and its sure to cool you off when you serve it well chilled.