Italian Goddess Pasta Salad2019-08-16
A scratch-made green goddess dressing brings dynamite color and savory umami flavor to a pasta salad with antipasto-like cues from prosciutto, cherry tomatoes and boccancini.
Bring a large pot of water to a boil and season with salt. Cook the pasta for 8 minutes. Drain, and toss with some oil. Place onto a sheet tray then into the fridge to cool down.
In a blender, combine the parsley, basil, oregano, garlic, anchovy, lemon, balsamic and olive oil, then puree until smooth. Place the sauce into a bowl then fold in the mayonnaise and season with salt and pepper to taste.
When you’re ready to serve, combine the pasta with the sauce and arrange the remaining ingredients on top of the salad.
- 3 lbs Barilla® Pipette
- 1½ cups flat leaf parsley
- 1½ cups fresh basil
- ¾ cup fresh oregano
- 3 cloves garlic
- 3 ea anchovy filets
- 3 tbsp lemon juice
- 3 tbsp white balsamic vinegar
- ¾ cup extra virgin olive oil
- ¾ cup mayonnaise
- salt and pepper, to taste
- 1½ cup rendered prosciutto, julienne
- 1½ cup cherry tomatoes, halved
- 1½ cup baby mozzarella balls
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.