Cavatelli with vegetables and a balsamic vinaigrette salad

Cavatelli with vegetables and a balsamic vinaigrette salad

Ingredients :

  1. 1 package (12 oz.) Celentano Cavatelli
  2. 1/4 teaspoon garlic powder
  3. 1/2 cup olive oil
  4. 2 tablespoons white balsamic vinegar
  5. 1/2 teaspoon salt
  6. 8 ounces fresh mozzarella cheese cut into bit-size chunks
  7. 3 tablespoons minced red onion
  8. 1 cup broccoli florets
  9. 1 cup red bell pepper cut into strips
  10. 1 cup shredded carrots
  11. 1 cup snow peas
  12. 1 cup sliced black olives
  13. 1/4 teaspoon dried basil
  14. 1/4 teaspoon parsley flakes black pepper to taste
Cavatelli with vegetables and a balsamic vinaigrette salad

Cooking Directions :

1- Bring a large pot of water to a boil, cook cavatelli according to package instructions and set aside. 

2- Using the same boiling water, add the broccoli, red pepper, carrots and snow peas and blanch the vegetables for 1 minute. Place blanched vegetables into a strainer and pour cold water over vegetables until chilled and set aside. Mix the garlic powder, olive oil, vinegar, salt, dried basil, parsley flakes, and black pepper in a large bowl. Add the blanched vegetables, onions, pasta, mozzarella and black olives to the vinaigrette and toss to coat well. Serve immediately or refrigerate until ready to serve. Before serving, stir well making sure all of the ingredients are covered with dressing.

A Little Bit About Balsamic Vinegar :

  Balsamic Vinegar can vary deeply in quality, taste and price.
  Balsamic vinegars date back to 1000AD originating in the Modena and Reggio Emilia regions of Italy.
  The production of balsamic vinegar starts with Trebbiano grape juice that is boiled down to create a thick reduction that is then aged in wooden barrels for years. The longer the vinegar is aged, the more concentrated and intensified the flavor becomes, yielding the deliciously sweet and thick syrup we have come to love.
  The traditional (“Tradizionale”)
artisanal balsamic vinegars of Modena and Reggio Emilia must be aged at least 12 years (some as much as 25 years) and are pricey.
  These two traditional balsamic vinegars are the only ones that can be labeled and legally described as Aceto Balsamico Tradizionale.
  Balsamic vinegar is highly valued by chefs and is used sparingly often drizzled over fresh mozzarella and tomatoes as an antipasto, mixed with extra virgin olive oil in droplets for dipping bread, and sprinkled upon fresh fruit as a prized condiment. Don’t be fooled by cheap imitators that use the word “balsamic” but are really just vinegar with sweetener, thickeners and coloring. They are manufactured to imitate the texture and flavor of balsamic, but at a fraction of the price.

Other recipes Salad : Here

Resource : Pasta salad cookbook

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