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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Aged Balsamic Pasta Salad


  • 1/3 Cup aged balsamic Vinegar 
  • 3 T. spring water
  • 2 T. extra virgin olive oil
  • 1 pinch of fresh ground pepper
  • 1 clove garlic, pressed through garlic press
  • ½ Cup chopped sweet onion (Walla Walla or Vidalia)
  • 1 sm. pkg cherry tomatoes
  • 1 Cup small broccoli tops, no stems
  • 1 Cup sm. Cauliflower tops, no stems
  • 1 Cup sliced carrots
  • 1 cucumber, diced
  • 1 red pepper, chopped
  • 5 Cup cooked whole wheat farfalle pasta
  • ¼ Cup thinly sliced fresh basil
  • ¼ Cup shredded Asiago cheese


1. Combine aged balsamic vinegar, water, olive oil, garlic, and fresh ground pepper in small bowl and mix with wire whisk. Set aside.

2. Drop broccoli, cauliflower and carrots into large pan of boiling water, cook 30 seconds. Drain vegetables and let them cool.

3. In large salad bowl, mix together onion, tomatoes, broccoli, carrots, cauliflower, cucumber and red pepper. Add pasta and mix well.

4. Mix the vinegar mixture, basil and cheese into the pasta and vegetable mixture. Cover and chill.

Yields: 5 servings–serving size is slightly over 2 cups.

Serving suggestion: Consider adding small portion of flaked smoked salmon pieces as a garnish. salad recipes, pasta recipes, balsamic vinegar recipes


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