Picnic Macaroni and Cheese
Recipe Introduction
From: The Plain Dealer
Source: Chef Jonathan Kish.
List of Ingredients
- 1 pound farfalle (bow-tie) pasta, cooked and drained
- 2 cups extra-sharp cheddar cheese, cubed
- 6 or 7 green onions, most of the green tops discarded, chopped
- 2-3 tablespoons fresh basil, shredded fine (chiffonade)
- 1 to 1 1/2 cups firm-ripe tomato, diced
- 4 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 4 tablespoons balsamic vinegar
- 2/3 cup extra-virgin olive oil
- 1/4 to 1/2 teaspoon granulated garlic
- 1/2 to 1 teaspoon onion powder
- Salt, freshly ground black pepper to taste
Instructions
- Combine pasta, cheese, onions, tomato and basil in large bowl.
- n a separate bowl whisk together the mustard, lemon juice, vinegar, olive oil, garlic and onion powder. Add to pasta mixture; toss well. Season to taste with salt and pepper; cover and refrigerate (overnight if desired) tossing occasionally.
- Presentation: Serve chilled.
- Servings: 6
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