Salad Pasta – Mediterranean Tasting Recipe

MED Tasting 1

Mediterranean Lifestyle Tasting One


Our Primo Gran 100% Abruzzese pasta (high protein, whole grain wheat) cooked & drained, steam asparagus tips, sautéed yellow & red peppers with Favalosa UP Extra Virgin Olive Oil (EVOO) from South Africa until tender crunchy. Add fresh organic kale cut into small pieces, I added the raw kale in to the hot pasta. Add all together tossing lightly to mix.

In a separate bowl add cut up tomatoes (I used Kumatoes) and snipped fresh Italian Flat parsley and basil leaves with a dash of Makai Deep Sea Salt. Mix and set aside.

In a small Mason jar mix about 1/2 cup extra virgin olive oil with 2 Tablespoons of our ‘Garden Gems Spice’ let stand for about 10 minutes to gather the flavors together then pour over pasta salad. Toss to coat each delicious morsel!

Optional: add grated parmesan or feta cheese crumbs to the top.

Selected Wine: Abazia Novacella Kerner Italy, this white wine has a fresh crisp flavor with a subtle zing to the finish. It is produced in the high altitudes of the Italian Alps. Made by the Augustine monks since 1142, named after the poet Justin Kerner.

The “Capizzano Balsamic Spritzer” is made with mineral sparkling water and our Sicilian Lemon Aged White Balsamic. (8 ounce glass with 1 ounce of balsamic add a slice of lemon with a pinch of ground non irradiated cumin as an option)

Be inspired with the simplicity of flavors using fresh certified Ultra Premium EVOO and UP Aged Balsamic. Spices that have health benefits and flavor!