Cold Casarecce Salad with Messino Basil Balsamic Cream
A vibrant, Mediterranean-style pasta salad with juicy tomatoes, creamy feta, and a fragrant drizzle of Messino Basil Balsamic Cream. Ideal served cold or at room temperature.
Ingredients:
250g casarecce pasta (or any short pasta)
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/3 cup crumbled feta cheese
1/4 cup kalamata olives, pitted and halved
1/4 small red onion, thinly sliced
2 tbsp chopped fresh parsley or basil
Salt and pepper, to taste
For the dressing
3 tbsp Revoo extra virgin olive oil
1 tbsp Messino Basil Balsamic Cream
1 tsp Dijon mustard
1 tsp lemon juice
Salt and freshly cracked black pepper, to taste
Instructions:
Cook the pasta
Bring a pot of salted water to a boil and cook the casarecce until al dente, according to package directions. Drain, rinse under cool water, and let it sit to fully cool.
Prepare the dressing
In a small bowl or jar, whisk together the Revoo olive oil, Messino Basil Balsamic Cream, Dijon mustard, lemon juice, salt, and pepper until smooth and emulsified.
Assemble the salad
In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, olives, and feta. Add herbs and toss gently.
Dress and serve
Pour the dressing over the salad and toss again to coat evenly. Chill for at least 30 minutes before serving. Drizzle with a little extra Messino Basil Balsamic Cream just before plating for added flavor and visual appeal.
Serving suggestions
Serve as a refreshing side with grilled chicken, souvlaki, or halloumi. Keeps well in the fridge for up to 2 days, making it perfect for meal prep or picnics.