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Linguine Salad with a Red Wine Vinaigrette

My sister found a package of Rossi’s Black Olive Linguine on sale and brought it from Ohio to us knowing how much my daughter loves olives. It took me months awhile to figure out what to make with it. You see, I don’t like black olives.  However, I have loved Rossi’s Pasta since the first time I stepped foot in their shop (at the time it was also their factory) in Marietta, Ohio, I wanted to use it to make something everyone in the family would enjoy…if that was possible.

The answer was as simple as reading the pasta’s package.  The serving suggestion said that it was good served with tomatoes, feta, and a vinaigrette.  I knew then that I should make a linguine salad with a red wine vinaigrette.

Linginue and Tomato Salad

Like my mom’s linguine salad, this salad is great for picnics and potlucks because it does not have a mayonnaise based dressing. Unlike my mom’s linguine salad, this salad has a homemade red wine vinaigrette.

Linguine and Tomato Salad Vingarette

I used Gorgonzola cheese instead of the suggested feta because it is what I had in the refrigerator. It really tasted great in the salad. You can use whatever type of cheese you prefer or have on hand.

You can also use whatever kind of linguine you prefer or have on hand. Plain linguine is a fine to use. If you would like to use Rossi’s Black Olive Pasta, you can order it from their website or via Amazon. They sell it in 12 oz. packages and in the more economical 10 lb. bulk boxes

 

Recipe: Linguine Salad

Ingredients:

  • 1/4  c. red wine vinegar
  • 1 tsp. Italian herb seasoning blend
  • 1/2 tsp. season salt
  • 1/2 tsp. dry mustard
  • 1/2 Tbsp. honey
  • 3/4 c.  olive oil
  • 12 oz. linguine, plain or flavored (black olive, etc.)
  • 2 to 3 tomatoes (Roma, other thick fleshed) or 1/2 pint small tomatoes (i.e. grape)
  • 1/4 c. Gorgonzola, crumbled*

Instructions:

  1. In a blender, combine vinegar, herbs, salt, dry mustard, and  honey.
  2. While blending, slowly add olive oil.
  3. Taste vinaigrette and adjust ingredients, if needed.  Then, set aside for later.
  4. Cook linguine as directed on package until it is al dente.
  5. Drain and rinse under cold water.
  6. Place linguine in a bowl and add cheese and enough of the red wine vinaigrette to coat.
  7. Refrigerate until ready to serve.
  8. Add cut and de-seeded larger or whole small tomatoes just before service.
  9. Add more vinaigrette just before service, if needed.

Notes:

Other flavored linguine or other pasta may be substituted.

* Other bleu or feta cheese may be substituted.

Copyright © 2015.
Recipe by Paula, A Simple Home Cook.

 

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