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  • Summer
  • 30 min
  • Serves 6

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Sicilian Sea Salt

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Clubhouse Pasta Salad with Pane Fritto

A quick and easy pasta salad using garden vegetables and our artisan pasta made with organic wheat from the Hudson Valley. A healthy lunch for the horse races or an easy dinner post track!

Ingredients

  • 1 c panko breadcrumbs
  • 1 garlic clove, smashed
  • 4 T SOOC Extra Virgin Olive Oil
  • Sicilian Sea Salt
  • 1 lb Sfoglini Pasta
  • 3 c cherry garden tomatoes, quartered
  • 1 lb green or wax beans, ends removed, cut into 1” pieces
  • 1 lemon, zested + juiced
  • 1 small bunch of chives, chopped
  • 1 small handful of basil, torn
  • 4 T Portuguese Cobrancosa Extra Virgin Olive Oil
  • 1 ball of fresh mozzarella, cut into small cubes

Directions

  • 1. In a medium sauté pan, heat the olive oil and garlic on medium high heat. Add in the panko and stir constantly, toasting the crumbs. When golden, remove onto a paper towel and season with salt.
  • 2. Bring a pot of water to boil & salt well. Cook the pasta until al dente, about 5 min. In the last 3 min of cooking, add in beans. Drain both and remove into a bowl.
  • 3. Add in the tomatoes, lemon juice and zest, & olive oil. Toss well & taste for salt, adjust as needed. Allow to cool slightly before adding the mozzarella and fresh herbs.
  • 4. To serve: garnish with breadcrumbs (pane fritto!)

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Clubhouse Pasta Salad with Pane Fritto

  • Summer
  • 30 min
  • Serves 6

A quick and easy pasta salad using garden vegetables and our artisan pasta made with organic wheat from the Hudson Valley. A healthy lunch for the horse races or an easy dinner post track!

Ingredients

  • 1 c panko breadcrumbs
  • 1 garlic clove, smashed
  • 4 T SOOC Extra Virgin Olive Oil
  • Sicilian Sea Salt
  • 1 lb Sfoglini Pasta
  • 3 c cherry garden tomatoes, quartered
  • 1 lb green or wax beans, ends removed, cut into 1” pieces
  • 1 lemon, zested + juiced
  • 1 small bunch of chives, chopped
  • 1 small handful of basil, torn
  • 4 T Portuguese Cobrancosa Extra Virgin Olive Oil
  • 1 ball of fresh mozzarella, cut into small cubes

Directions

  • 1. In a medium sauté pan, heat the olive oil and garlic on medium high heat. Add in the panko and stir constantly, toasting the crumbs. When golden, remove onto a paper towel and season with salt.
  • 2. Bring a pot of water to boil & salt well. Cook the pasta until al dente, about 5 min. In the last 3 min of cooking, add in beans. Drain both and remove into a bowl.
  • 3. Add in the tomatoes, lemon juice and zest, & olive oil. Toss well & taste for salt, adjust as needed. Allow to cool slightly before adding the mozzarella and fresh herbs.
  • 4. To serve: garnish with breadcrumbs (pane fritto!)