Updated: Sep 28
A perfect summer to fall transition recipe! This requires minimal effort, however results in maximum flavour. It is the perfect make ahead dish that tastes better after it sits. You can really use whatever combination of flavours suits you. These just happen to be some of my favourite.
You can just imagine the pastabilities *wink wink* this recipe has.
This is a great make ahead recipe as it sits better the longer it tastes. It takes as long to prep as it does to cook the pasta. Serves 6 depending on what else you are serving.
500 grams of your favourite pasta shape
1 cup of hot cacciatore or salami cut into pieces
1 cup bocconcini cut into pieces
1/2 cup artichokes (I like the ones in oil and spices)
1/2 sun-dried tomatoes
1/2 cup chopped olives
hand full of fresh basil and parsley chopped
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp dijon mustard
juice of 1/2 lemon
salt and pepper to taste
Step 1: Let’s Get Started
Firstly you want to boil enough water to cook a whole box of pasta. Once it begins to boil, add enough salt that it tastes like ocean water. Cook you pasta until al dente and drain and cool immediately. Toss in a little olive oil so it will not stick together.
While the pasta is cooking begin prepping your other ingredients. Cut the sun-dried tomatoes, artichokes, olives and cacciatore into bite size pieces. Do the same with the bocconcini and toss everything with the cooled pasta.
Step 2: Make the Dressing
In a separate bowl make the dressing. Combine the olive oil, lemon juice, dijon mustard, balsamic vinegar and salt and pepper. Whisk until well combined and it has some thickness. Once the pasta is cooled toss with the dressing and let sit for at least an hour.
Serve and enjoy.
Let me know what you think!
So now that you have this killer recipe at your fingertips, give it a try! Comment your thoughts and share your creations! Don't forget to tag me on instagram and subscribe with your email for weekly recipes. Happy cooking.