summer pasta salad

Summer Pasta Salad for Zeal Creamery

Active time: 25 minutes

Total Time: 25 minutes or 1 hour if making garlic confit

Yield: 3 1⁄2 quarts

Ingredients

1 pound pasta, fusilli or rotini recommended

1 small head radicchio, chopped in bite sized pieces, about 2 cups

2 cups roasted red pepper dressing

1⁄2 cup Zeal Creamery Cheddar, block halved and sliced

1⁄2 cup tri color tomatoes, halved

1 cup (8 oz) dry salame, quartered and sliced about 1⁄8” thick

1⁄2 cup castelvetrano olives, pitted and roughly chopped

2 tbsp capers, drained

1⁄2 cup marinated artichoke, roughly chopped

2 tsp fresh oregano, finely chopped

1⁄2 cup basil, torn

Garlic Confit for dressing (optional Step)

1⁄4 cup garlic cloves, from 1 head

1⁄4 cup neutral oil

1⁄4 olive oil

1 tsp kosher salt

Roasted Red Pepper Dressing

1⁄4 cup garlic confit, drained from oil (if using, sub with 1 clove garlic if not)

12 ounces roasted red peppers from a 16 oz jar, drained from liquid and patted dry

2 tbsp garlic oil from confit (or olive oil)

1 tbsp red wine vinegar

2 tsp Dijon

1⁄4 tsp dried oregano

Kosher salt

Directions

1. If making the garlic confit, preheat the oven to 300°F. In a small oven safe baking dish or pyrex, fully submerge the garlic and salt in the olive and neutral oil. Bake the dish over a sheet pan for about 1 hour until golden brown. Set aside to cool.

2. Make the Roasted Red Pepper pasta salad dressing. In a blender, combine the roasted red pepper, garlic confit (or 1 clove raw garlic), garlic oil (or olive oil), red wine vinegar, dijon, dried oregano and salt to taste. Blend until smooth.

3. Meanwhile, cook the pasta to package instructions.

4. In a large mixing bowl, combine the drained, hot pasta and radicchio. Toss together and allow the radicchio to slightly wilt. Toss with roasted red pepper dressing and the remaining ingredients.