September 29, 2013

 

Are you sad that 10 days of pumpkin is over? I certainly am. I know that I just told my family and friends a couple of days ago that I’m pretty much pumpkined out. I take that back now. I’m still totally craving pumpkin. I’ll give myself a break though, just for now =). So, Zach starts his new job on Tuesday. We are super excited about it for many reasons, and the most important reason is that it’s “permanent.” We are certainly blessed, and he has worked very hard to get where he’s at, so YAYYYYY Zachy! Anyway, with this new job comes more commitment, and with more commitment gives me the chance to make him lunch! So YAYYYYY me! It’s the little things in life, but seriously I love making lunches to go. It makes my world go round. I thought that I would start out by making some cold salads before the week begins and see how long they last. I’m guessing they will not last long, since Zach is a pasta salad crazy person, but it’s certainly worth a shot. I made a chicken salad and a pasta salad and both are equally delicious. Today, I’m going to share the pasta salad with you. It has really great Italian flavors, and is perfect for lunch!

 

 

 

 

 

What I love about this recipe is the tomato vinaigrette. I found these super cute heirloom cherry tomatoes at the store today, and I almost had a panic attack they were so delicious. I had to incorporate them in some way. They really make this pasta salad shine. Honestly, I think the best part of any cold salad is the vinaigrette, but that’s just me.

Now, I don’t suggest taking a beer to work with you for lunch for many reasons, but I had to pair this salad with something! I mean, it’s not like everyone will be using it for lunches. It’s also great for picnics and family get togethers; which, if you are anything like us, there will be beer involved in some way, shape or form. We just recently picked up Sierra Nevada’s Beer Camp variety pack. If you’ve never heard of Sierra Nevada’s Beer Camp, you can check out the details here. Sierra Nevada basically gives you the chance to be a brewer for the day and whip up a yummy beer. It certainly sounds like a lot of fun! Today, we paired with their Imperial Red Ale. Boyyyyy, is it hoppy. Like REALLLLLY hoppy. It’s a good thing we LOVE realllllly hoppy brews. It really is great though. If you see it in your area, pick up a bottle. It compliments this salad really well because I think that hoppy beers go great with Italian foods. This salad also has a little bit of a kick, which also compliments “hoppy.” Give it a try!

Happy football Sunday everyone!

 

 

 

 

Italian Pasta Salad with Tomato Vinaigrette

From Cooking and Beer | Salads | Italian

This Italian pasta salad is perfect for lunches. Make a big batch for the week ahead!

00:45
00:25
00:20

High cal Calories 416kcal

High fat Total Fat 27g

High sat-fat Saturated Fat 5g

High chol Cholesterol 64mg

sodium Sodium 330mg

carbs Total Carbohydrate 29g

Serving size 156g Calories from fat 239kcal Fiber 1g Protein 15g Sugar 3g
10 servings

Ingredients

  • 1 pound farfalle pasta, fully cooked per manufacturer’s instructions
  • 2 boneless, skinless chicken breasts, fully cooked and chopped
  • 1/4 pound hard salami, cut into strips
  • 1/2 cup monterey jack cheese, cut into 1/2 inch cubes
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup artichoke hearts, frozen and thawed
  • 1/4 cup pine nuts
  • salt
  • pepper
  • 1 teaspoon red pepper flakes
  • FOR THE TOMATO VINAIGRETTE
  • 1 tablespoon olive oil
  • 1 cup cherry tomatoes, halved
  • salt
  • pepper
  • 1 tablespoon herbs de provence
  • 5 garlic cloves, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 3/4 cup extra virgin olive oil

Directions

  1. Combine the cooked pasta, chopped chicken breast, sliced hard salami, monterey jack cheese cubes, cherry tomatoes, artichoke hearts and pine nuts in a large bowl. Sprinkle with a dash of salt and pepper and add the red pepper flakes. Toss the ingredients to combine and set aside.
  2. In a medium-sized saute pan, heat the olive oil over medium heat. Add the cherry tomatoes and season with salt and pepper. Cook for 3-4 minutes or until the tomatoes begin to break down. Add the herbs de provence and the garlic and cook for another minute. Transfer the tomatoes to the bowl of your food processor and add the apple cider vinegar and the honey. Sprinkle another dash of salt and pepper and blend to combine on low. While the processor is blending, gently drizzle in the extra virgin olive oil until completely combined. Pour the dressing over the prepared salad and toss to coat.
  3. Chill in the fridge for at least 2 hours before serving. Enjoy cold or at room temperature!

Tips

  • Hardware: * Measuring Cups * Measuring Spoons * Cutting Board * Sharp Knife * Food Processor * Medium-Sized Saute Pan * Wooden Spoons * Large Bowl *

  • LarryK

    This is one great pasta salad and we ate it for several days. The tomato vinaigrette is to die for!

    • http://www.cookingandbeer.com/ Justine Sulia

      Thanks Larry! It’s one of our favorites too =).

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