We met Sarah right when she started the process of getting her handmade salad dressing to market. For a year, she kept us updated on her progress. Today, she manufactures Re: Garlicky Vinaigrette out of the LSU Ag Center Food Incubator. And we couldn't be more excited because we LOVE this stuff! It's good on just about anything (including a spoon), but we especially love this pasta salad. Sarah and her husband are active in the local running scene. They can often be found at the finish line serving up their pasta salad to help athletes Re-fuel after a run.
Recipe courtesy Sarah Vincent www.hookedonre.com
Greek Pasta Salad
1 lb Rotini Pasta cooked to package directions
1 pint cherry tomatoes, cut in half
1 red bell pepper, chopped
1 large cucumber, peeled, seeded and chopped
1/2 red onion, chopped
3/4 cup Kalamata olives
1-1/2 cups crumbled feta
1 bottle Re: Vinaigrette
In a large bowl, combine pasta, tomatoes, red bell pepper, cucumber, onion, olives and feta. Add 2/3 bottle Re: Vinaigrette and combine. Cover and refrigerate overnight. Just before serving, add remaining Re: Vinaigrette, toss and serve immediately. Enjoy!