Monday, March 28, 2011

Pasta Soleil

This mix of pasta with grilled asparagus, sun dried tomatoes, parmesan, baby heirloom tomatoes and a splash of vinaigrette was a perfect spring meal all by itself.
Now, if only spring would come!

Bon Appetit!

Pasta Soleil

2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon white sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup olive oil
1 clove garlic, minced
1/2 cup freshly shredded Parmesan cheese

Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add to the pasta then add the Parmesan cheese just before serving.