Summer Picnic Salad with Marinated Vegetables

Updated: Dec 1, 2019

Serves 4

Ingredients

8 oz. “American Summer” Pasta

1 Cup Cherry tomatoes halved

1 Cup Celery sliced

½ Cup Pickled vegetables in white vinegar

½ Cup Giardiniera (spicy) vegetables in oil

½ Cup Olive medley

2 Tbsp. Oleavanti Olive Oil or other extra virgin olive oil

¼ Cup Fresh basil leaves, ribbons

Optional Other fresh vegetables as desired

Precook the pasta until just beyond ‘al dente’, about 10 to 11 minutes, drain and cool tossing with a bit of oil. (Cold pasta need 1-2 minutes more cook time than warm pasta as it firms when cool.)

Clean and sliced tomatoes, celery and any other fresh vegetables being added. Select Italian pickled vegetables or “Giardiniera” in white vinegar and oil varieties. We like both and will season the pasta with some of the remaining vinegar from the jar. Dice up large pieces of vegetable and combine with the cooled pasta. Add the olives and adjust season with additional vinegar and olive oil. Re-stir and add basil when ready to eat. Keeps refrigerated for about 3 days.

Enjoy!

-Chef Michael


Email chef for current flavored pasta options: westmichiganprovisions@gmail.com


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West Michigan Pasta and Provisions Est. 2017