Flavor of the Month
20% off this month
(excludes sample bottles)
Chilled Summer Salad
1 (8 oz) package uncooked tri-color pasta
6 Oz. salami and/or pepproni sausage, diced
6 Oz. provolone cheese, cubed
1 red onion, thinly sliced
1 small cucumber, thinly sliced
3/4 Cup chopped green bell pepper
3/4 Cup chopped red bell pepper
1 (6 oz) can pitted black olives
1/4 Cup minced fresh parsley
1/4 Cup grated Parmesan cheese
1/2 Cup Olive Gourmet Garlic EVOO
1/4 Cup Olive Gourmet Premium White Balsamic (or Jalapeno?) or
18-Year Traditional Balsamic
1 Teaspoon dried or fresh basil
1 Teaspoon dried or fresh oregano
1/2 Teaspoon ground mustard seed
1/4 Teaspoon salt
1/8 Teaspoon fresh ground black pepper
1. Cook pasta until al dente. Drain and rinse with cold water.
2. In a large bowl, mix the cooled pasta, sausage, cheese, red onion cucumber,
peppers, olives parsley and Parmesan cheese.
3. In a container or jar with a tight lid, mix the olive oil, balsamic, basil,
oregano, ground mustard, salt and pepper. Shake well.
4. Pour the dressing mixture over the pasta salad and toss to coat. Cover and
chill 8 hours or overnight.
Combine first 6 ingredients in a small saucepan.
Bring to a boil, reduce
heat and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 tsp. salt.
Arrange chicken in single layer in the bottom of
roasting pan coated with cooking spray.
Sprinkle chicken with remaining salt and pepper. Bake for 10 minutes.
Brush half of broth mixture over chicken, bake 5 minutes. Brush remaining mixture
over chicken, bake 15 minutes or until meat thermometer reads 180 degrees.
Garnish with orange rind if desired, and serve with rice or pasta.