Wednesday, June 30, 2010

Farfalle Pasta Salad

There are so many pastas to choose from and I'm falling in love with the wheat and whole grain pastas.  I like my pastas al dente anyway and these pastas have the best texture and 'toothiness', plus the flavor is incredible, plus Barilla's has protein...nice.  Instead of just a pretty backdrop and filler to dishes, the pasta can now add its own wonderful flavor and protein to enhance the dish.  Hello?!  LOVE it!

Looking for a quick, easy and beautiful addition to your July 4th weekend menu?  Try this!

1 Box of Barilla Whole Grain Farfalle (bowtie pasta)
1/2 cup of julienned (thin strips) Sun Dried Tomatoes
4 oz of julienned Fresh Basil - use as much as you want and save some for garnish.  (I love basil.)
1/4 cup Romano Cheese - freshly grated
Fresh Squeezed Lemon - (key ingredient)

Extra Virgin Olive Oil
Kosher Salt & Black Pepper - to taste

Once ingredients are combined, squeeze the lemon juice from a fresh lemon into the salad - watch for seeds - and do NOT substitute bottled lemon juice.  Drizzle olive oil over pasta salad just enought to moisten.  Stir.  Place in refrigerator and let sit.  The pasta will soak up olive oil, so add / drizzle more olive oil until slightly moist.  Add a little bit at a time.  Note:  You do not want mega amounts of olive oil rolling around in the bottom of the serving dish.  Chill.  Garnish with fresh basil and more grated romano.  Serve!

This is a simple, basic recipe.  Add artichokes or feta cheese for a zippier flavor instead of romano. 

Have fun.  Be safe and enjoy the fireworks!

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