Ingredients for Asiago Pasta Salad
- 1/4 cup grated BelGioioso Asiago cheese
- Kalamata Olives
- Extra Virgin Olive Oil
- Rotini Pasta
- Vidalia Onion
- Sun Dried Tomato
- Oregano Leaves
How to Make Asiago Pasta Salad
- Cook 1 pound of pasta (rotini, farfalle, or your favorite shape) according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- While the pasta is cooling, prepare the dressing: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup grated BelGioioso Asiago cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and salt and pepper to taste.
- In a large bowl, combine the cooled pasta with the prepared dressing. Add 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/2 cup chopped black olives, and 1/4 cup crumbled feta cheese (optional).
- Gently toss to coat the pasta evenly with the dressing and other ingredients.
- Refrigerate for at least 30 minutes to allow the flavors to meld before serving. Garnish with extra Asiago cheese and fresh parsley before serving, if desired.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
21g
Fat
12g
Carbs
30g
