Truffle Sacchetti Salad with Pesto Vinaigrette
Fresh and Flavorful anytime of the day meal option. SKU# 25009
Ingredients
- 1 LB Truffle Sacchetti 25009
- ½ CUP Pesto
- 2 CUPS Arugula
- ½ CUP Roasted Red Peppers
- ½ CUP Kalamata Olives sliced
- ½ CUP Red Onion pickled
- 2-3 TBSP Pine Nuts toasted
- ½ CUP Cherry Tomatoes
- ¼ CUP Parmesan Cheese grated
- 3 TBSP Extra Virgin Olive Oil
- ¼ CUP Vegetable Oil
- ¼ CUP Red Wine Vinegar
- 2 TBSP Vinegar
- Salt & Pepper
Instructions
Dressing:
- In a bowl, combine pesto, red wine vinegar, vegetable oil, and vinegar. Mix evenly and set aside.
Salad:
- Prepare ingredients. Slice roasted red pepper in 1” slices, slice cherry tomatoes in half lengthwise, roughly cut pickled onions into about 1” slices, rinse arugula.
- In a bowl, combine olives, pickled red onion, roasted red pepper, cherry tomatoes, and toss lightly in extra virgin olive oil. Season with salt and fresh cracked black pepper. Drain excess oil. Set it aside.
- Bring a large pot of water to boil. Cook Truffle Sacchetti per instructions, about 3-3 1/2 minutes, drain, and set aside.
- Assembly: In a large bowl combine arugula, olive, and topping mixture from Step 2, cooked Sacchetti, and drizzle with pesto vinaigrette, tossing gently to evenly combine.
- Plate salads and top with toasted pine nuts and grated parmesan cheese
Notes
- This colorful salad works great as a fun play on an easter basket and eggs but can be used year-round.
- Use JGP Cheese Sacchetti in place of JGP Truffle Sacchetti.
- To kick up the truffle flavor, when mixing the toppings, use 2 tbsp EVOO and 1 tbsp truffle oil.
- Enhance the garnish and use parmesan crisps.
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