Posted on February 19, 2017 by Anne Milneck | 0 comments
Fresh, hearty and completely customizable--so many reasons to love this feed-a-crowd, big bowl pasta salad. D'Agostino Pasta makes a great canvas for the Italian Herbs Extra Virgin Olive Oil and Lemon White Balsamic. We folded in baby spinach, feta and pine nuts for a Mediterranean delight!
1 lb D'Agostino Pasta
3 big handfuls of baby spinach or spring mix
12 oz cherry tomatoes, sliced in half
1/4 cup sliced scallions or red onion
1/2 cup crumbled feta
1/4 cup roasted pine nuts
Salt & Black Pepper to taste
Cook the pasta according to package directions. Drain and spread on a sheet pan to cool completely. To assemble the salad, combine the greens, tomatoes and onion with the pasta. The oil and vinegar don't have exact measurements here because it depends on the amount and type of vegetables you are using. Further, the pasta absorbs some the vinaigrette as well. Start with 1/4 cup Italian Herbs Olive Oil and 1/8 cup Lemon White Balsamic. Combine and taste and adjust the oil and vinegar as needed. Fold in the feta and pine nuts and season with salt and pepper.
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