Fustini's Oils and Vinegars
Summer Pasta Salad

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Summer Pasta Salad


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Summer Pasta Salad

Submitted by Chef Mike Kenat, Guest Chef


  • 12 oz pasta of choice, cooked, chilled
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons fresh basil, chiffonade
  • 1/4 cup red onion, small dice
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh chives, sliced thin
  • 2 oz. arugula, minced
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 4 oz. roasted red pepper
  • 2 tablespoons Fustini’s Basil Crush olive oil
  • 1 tablespoon Fustini’s Sicilian Lemon balsamic
  • Kosher salt and black pepper


Step 1. 

Gather all mise en place. In a small blender or food processor, blend together mayonnaise, sour cream, red pepper, Fustini’s Basil Olive Oil, and Fustini’s Sicilian Lemon Vinegar. Reserve. In a large mixing bowl, combine all remaining ingredients and mix until well incorporated. Add enough red pepper sauce to coat pasta salad. Serve chilled.

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