Tuesday, August 3, 2010

Chef's Pasta Salad

1 lb bow tie pasta
2 cups diced ham (or even try bacon)
2 large tomatoes (diced)
12 oz salad greens
4 Tbsp Dijon mustard
2 Tbsp brown sugar
1 cup olive oil for vinaigrette
2 Tbsp for salad
2 cups shredded Cheddar cheese
1/2 cup chopped fresh flat-leaf parsley
4 hard-cooked eggs (finely chopped)
Freshly ground black pepper for salad
4 Tbsp cider vinegar
1 tsp salt for vinaigrette

Bring a large pot of salted water to a boil.  Add the pasta and cook according to the package instructions or until it is al dente.  Drain and transfer to a large bowl, and toss with 2 Tbsp olive oil.

While the pasta cooks, make the vinaigrette.  Whisk the mustard, vinegar, sugar, and slat together in a large bowl.  While whisking, slowly drizzle in the olive oil and set aside.

Add the vinaigrette to the pasta and toss to coat.  Add the ham, cheese, tomato, parsley, and greens and toss to incorporate.

Transfer the pasta salad to a serving bow.   Sprinkle the egg on top, season with salt and pepper, and serve.

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