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Pasta Salad with Lemon Zest
1/2 | C | of Cuisine Perel Lemon Zest Grapeseed Oil
1/4 | C | of Cuisine Perel Late Harvest Riesling vinegar
1/2 | of medium red onion, chopped
1 | small garlic clove, minced
1 | tsp | sugar (optional)
1 3/4 | lb | of Heirloom tomatoes, cored, seeded, and cut into 1-inch pieces
1 | lb | pasta Rotini
12 | oz | fresh Mozzarella Pearls cheese
2 or 3 | cooked Andouille sausage sliced
1/2 | C | of chopped fresh basil
1/4 | C | of chopped fresh parsley
1/2 | tsp | of graded Lemon Zest
Salt and pepper to taste
1
Whisk the Lemon Zest Grape seed oil, Late Harvest Riesling Vinegar, and minced Garlic in a large bowl. Season with salt and pepper. Add sugar, (depending on the sweetness of the tomatoes). Add the tomatoes and gently toss. Let them marinate for 20 minutes.
2
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cooks as the label directs. Drain in a colander and run under cold water to stop the cooking.
3
Add the Past and the Mozzarella into the tomato mixture and toss. Stir in the basil, parsley, and lemon zest with Salt and pepper. Refrigerate and toss occasionally, until ready to serve.
Ingredients
1/2 | C | of Cuisine Perel Lemon Zest Grapeseed Oil
1/4 | C | of Cuisine Perel Late Harvest Riesling vinegar
1/2 | of medium red onion, chopped
1 | small garlic clove, minced
1 | tsp | sugar (optional)
1 3/4 | lb | of Heirloom tomatoes, cored, seeded, and cut into 1-inch pieces
1 | lb | pasta Rotini
12 | oz | fresh Mozzarella Pearls cheese
2 or 3 | cooked Andouille sausage sliced
1/2 | C | of chopped fresh basil
1/4 | C | of chopped fresh parsley
1/2 | tsp | of graded Lemon Zest
Salt and pepper to taste
Directions
1
Whisk the Lemon Zest Grape seed oil, Late Harvest Riesling Vinegar, and minced Garlic in a large bowl. Season with salt and pepper. Add sugar, (depending on the sweetness of the tomatoes). Add the tomatoes and gently toss. Let them marinate for 20 minutes.
2
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cooks as the label directs. Drain in a colander and run under cold water to stop the cooking.
3
Add the Past and the Mozzarella into the tomato mixture and toss. Stir in the basil, parsley, and lemon zest with Salt and pepper. Refrigerate and toss occasionally, until ready to serve.