Spring Pasta Salad- Carr Valley
This isn't your average pasta salad. It's a vibrant, flavorful dish that combines tender penne pasta, zesty red onion, and peppery arugula with the bright, briny notes of grape tomatoes and black olives. The star of the show is the cubed Carr Valley Marisa, a creamy, aged cheese that melts into the salad, creating pockets of rich, savory flavor.
The simple homemade dressing—a classic vinaigrette with a hint of Italian seasoning and Dijon mustard—ties everything together without overpowering the fresh ingredients. It’s perfect for a summer BBQ, a picnic in the park, or a quick and easy weeknight dinner. Make it ahead of time to let the flavors meld together, and enjoy!
Spring Pasta Salad
Ingredients
Salad Dressing
- 1/2 cup olive oil
- 3 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp Italian seasoning
- salt and pepper to taste
Pasta Salad
- 16 oz penne pasta
- 5 oz Carr Valley Marisa cubed
- 1 pint grape tomatoes halved
- 1/2 cup black olives sliced
- 1/3 cup red onion diced
- 1 cup arugula
- 3 tbsp fresh basil chopped
- salt and pepper
Instructions
Salad Dressing
- Combine salad dressing ingredients in a mason jar, secure lid and shake until ingredients are well combined.
- Set aside.
Pasta Salad
- Cook pasta al dente according to package directions.
- Rinse under cold water.
- Once cool, in large bowl, add remaining ingredients, including salad dressing.
- Toss to combine.
- Sprinkle with fresh basil.