So this weekend we needed to prepare 2 Salad Dishes to accompany our Pizza Experience, together with our Conventional Seasonal Salad, we opted for a Cold Pasta Dish to to the predicted and thankfully Present Hot Summer’s Day.
Add to a saucepan one closed handful of Pasta per person cover with cold water sitting 2cm above the covered pasta.
Bring to the boil and let simmer till pasta is softened taking care not to over cook.
Once Soft decant into a colander, prince through with cold water sitting in a pan with ice underneath. this allows for rapid cooling without further moistening the pasta, set aside whilst preparing the dressing.
Dressing for 6 persons (one large serving dish)
- Top and tail 4 cloves of garlic
- using a mug/large cup add garlic
- 2 tablespoons of fresh lemon Juice
- 1 or 2 (to taste) tablespoons of whole grain mustard
- 2 tablespoons of Oaks Barn Farm Sun Dried Tomato Olive Oil (Tomatoes will be used in the main dish).
- Stir in Low Fat Mayonnaise to almost fill whilst mixing (not the squirty suff as this simply separates).
- Taste test (if separation occurs add more mayonnaise).
Main Dish Assembly
- The Main dish can then be assembled, thoroughly drain pasta and add to ample sized serving bowl.
- Top and tail 2 small Red Onions, (alternative spring Onions) cut lengthways into fine slices separate while sprinkling over pasta.
- Add 4 drained tablespoons of Oaks Barn Farm Sun Dried Tomatoes (alternatives are available but often dissapoint).
- be generous with black pepper grinding over till covered.
- Mix in Dressing as above
- Refrigerate for 1 hr before serving.
You can add cheese, Ham, sultanas etc to vary but these are not necessary for an exceptional summer dish.
Eat & Enjoy
Please feel free to comment on your experience.
To Stay at Oaks Barn Farm
Please visit us at Group Bookings and look at our Group Activities for our Pizza Experience.
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