This Pasta Salad Will Wow Your Guests

Every Friday we do a wine tasting in our store. We vary the theme (different regions, varietal comparisons etc.) to make it fun.

An essential part of wine tasting is the food I prepare to go with it. And, one of the winners has always been this Italian Pasta Salad, which I would like to share with you.

Ingredients (for 8 portions)

  • 1 pound Farfalle pasta
  • 1 pound Mozzarella cheese
  • 300 g sundried tomatoes
  • 300 g Arugula salad
  • 300 g Prosciutto di Parma (sundried Italian Ham)
  • 100 g Pine nuts
  • for the dressing (the success of the salad is in the secret sauce…):
  • 1 garlic clove
  • 1/2 cup Extra virgin olive oil
  • 6 tbsp Crema di Balsamico  (this is the reduction NOT the regular Aceto Balsamico!)
  • 4 tsp Basil Pesto 2 tsp Dijon mustard
  • 2 tsp Honey
  • Fresh ground Parmesan cheese
  • Salt and Pepper
  • Cook pasta al dente (!), strain well and let cool. Roast pine nuts without oil at medium heat in a pan until lightly brown. Wash Arugula, dry and cut into small pieces. Cut dried tomatoes and mozzarella into small cubes and the prosciutto into fine slices. Carefully mix all ingredients in a large bowl, add salt and pepper to taste.
  • For the dressing whisk olive oil, vinegar, garlic (pressed), pesto, mustard and honey. Put the dressing on the salad right before serving. Whisk again and add some freshly ground parmesan cheese on top.

For the Dressing

  • 1 garlic clove
  • 1/2 cup Extra virgin olive oil
  • 6 tbsp Crema di Balsamico  (this is the reduction NOT the regular Aceto Balsamico!)
  • 4 tsp Basil Pesto 2 tsp Dijon mustard
  • 2 tsp Honey
  • Fresh ground Parmesan cheese
  • Salt and Pepper

Cook pasta al dente (!), strain well and let cool. Roast pine nuts without oil at medium heat in a pan until lightly brown. Wash Arugula, dry and cut into small pieces. Cut dried tomatoes and mozzarella into small cubes and the prosciutto into fine slices. Carefully mix all ingredients in a large bowl, add salt and pepper to taste.
For the dressing whisk olive oil, vinegar, garlic (pressed), pesto, mustard and honey. Put the dressing on the salad right before serving. Whisk again and add some freshly ground parmesan cheese on top.

Serve with a nice Italian Wine such as a Tuscan Sangiovese Blend or Pinot Grigio.

Enjoy!

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