Fresina’s Tiger Tailgate Pasta Salad

fresina’s italian specialties

September 26, 2012

Serves 6 to 10. Recipe is from Fresina’s Italian Specialties, which says the salad can be made a day ahead.

1 (12-oz.) box Fresina’s Tiger Head pasta

1 purple onion, thinly sliced

Gold cherry tomatoes, cut in half, to taste

1⁄3 jar Montanini spiced herb garlic, sliced

1 (6-oz.) jar marinated artichoke hearts, drained and chopped

1/2 cup pitted kalamata olives, sliced

2 lbs. boiled and peeled shrimp

Grated Parmigiano Reggiano cheese, to taste

Purple cabbage leaves for lining the bowl

6 boiled eggs, halved, for garnish

Dressing:

3/4 cup extra virgin olive oil

1/4 cup white balsamic vinegar

1 tbl. Dijon mustard

1 tsp. garlic paste

Salt and pepper, to taste

1. Boil pasta for about 5 minutes. Do not overcook. Line a bowl with purple cabbage.

2. Mix other ingredients with the drained pasta. Reserve some whole olives, purple onion slices and boiled egg for garnish.

3. Mix all the dressing ingredients well. Toss with pasta, then top with cheese and garnish.

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