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Sunshine Pasta Salad

As pretty as it is delicious!


1 lb saffron malloreddus
1/4 cup olive oil
1 t salt (plus more for the pasta cooking water)
1 T red wine vinegar
2 T cider vinegar
1 T mustard
1 cup cooked chickpeas
1 pint Little Guys, chopped
1/4 cup chopped pickled red onions
1 cup chopped Cauliflower Sunshine Pickles
1 container ciligiene, or 1 ball fresh mozzarella, cut into bite sized pieces

2 stems of green garlic, thinly sliced
2 T fresh oregano
1/2 bunch of fresh basil leaves, torn
fresh black pepper, to taste

Put a large pot of well salted water on to boil for the pasta.

In a large bowl, whisk together the oil, mustard and vinegar. 

Add the cooked chickpeas, plenty of salt and pepper, and mix.

While the pasta cooks, add the tomatoes, chopped pickles, cheese, garlic and oregano, stir, and let the flavors meld.

When the pasta is cooked al denta, drain and then rinse quickly in plenty of cold water to prevent it from cooking any longer.

Drain again, and then tip into your bowl of salad ingrendients, and gently mix everything together.

Stir in the fresh basil, and test for seasoning.

Enjoy right away, or chill and treat yourself to a few good lunches!