Organic Mustard selected varieties
Organic Classic Yellow Mustard
Organic Ketchup
$ 2 49 8 oz
$ 2 29 14 oz
$ 2 99 20 oz
Organic Mayonnaise
Organic Beans selected varieties
$ 8 99 32 oz
$ 1 49 15 oz
Organic Pasta selected varieties
Organic Extra Virgin Olive Oil
$ 1 99 16 oz
$ 9 49 500 ml
Garlic Romano Pasta Salad 50 MIN • SERVES 8 • VEGETARIAN
INGREDIENTS
Salad: 1 pound CADIA farfalle pasta or other short pasta shape 2–3 romaine hearts, chopped ¾ pound tomatoes, cored and cut into 1-inch pieces 1 15-ounce can CADIA kidney beans, rinsed and drained ½ small red onion, thinly sliced 1½ cups shaved Romano cheese 2 cups garlic croutons
Dressing: ¾ cup CADIA olive oil 4 cloves garlic 1½ cups CADIA mayonnaise
3 tablespoons pepperoncini brine, lemon juice or rice wine vinegar 1 tablespoon CADIA Dijon mustard 1½ teaspoons dried oregano 1 teaspoon coarse sea salt (or ½ teaspoon fine sea salt) 1 teaspoon cane sugar (optional) ¾ teaspoon coarsely ground black pepper
DIRECTIONS 1 In a small saucepan, combine olive oil and garlic cloves. Heat over low heat for 20-30 minutes or until cloves are light golden brown. Off the heat, smash garlic cloves with the back of a spoon and let the oil cool.
2 Meanwhile, cook pasta according to package instructions. Drain and rinse with cold water to stop cooking. Set aside pasta cool completely. 3 In a separate bowl, whisk together all dressing ingredients until smooth. Refrigerate for about 20 minutes to let flavors develop. 4 In a large bowl, combine cooled pasta, romaine, tomatoes, kidney beans, red onion, and Romano cheese. If making ahead, stop here and refrigerate. Add half of the dressing to the salad and toss until evenly coated. Add more dressing as needed to taste. Top with croutons just before serving.
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