Fusilli & Pear Pasta Salad

Yields5 Servings
 500 g Bio XXI Andean Fusilli Pasta (2 boxes)
 23 Pears
 3 cups Fresh Spinach (rinsed and chopped into small squares))
 3 cups Lettuce (rinsed and chopped into small squares)
 80 g Walnuts (quartered/very roughly chopped)
 80 g Dehydrated Blueberries (soak in apple sparkling wine for 2h before cooking)
 250 g Goat Cheese (cut into small squaes)
Dressing Ingredients:
 120 ml Olive Oil
 20 ml Apple cider vinegar
 3 tbsp Honey
 3 tbsp Mustard
 Garlic powder (to taste)
 Salt & Pepper (to taste)
1

Marinade the blueberries in apple or peach sparkling wine for 2 hours.

2

Cook the Bio XXI Andean Fusilli pasta according to the instructions on the box. Once cooked, rinse it lots of cold water to stop the cooking and set aside.

3

Cut the pears in quarters, remove the core and slice the wedges into large juliennes.

4

In a bowl, mix the dressing ingredients and whisk it well until combined. Season to taste.

5

In a large bowl, mix the pasta, the walnuts, the cheese, the pear, the blueberries and the dressing.

Stir well until all ingredients are well mixed.

Keep the lettuce and spinach aside until the last minute (otherwise they will oxidize and turn soggy).

6

Just before you serve, mix in the lettuce and spinach squares.

Enjoy this fresh summer pasta salad with great fiends and family!

Ingredients

 500 g Bio XXI Andean Fusilli Pasta (2 boxes)
 23 Pears
 3 cups Fresh Spinach (rinsed and chopped into small squares))
 3 cups Lettuce (rinsed and chopped into small squares)
 80 g Walnuts (quartered/very roughly chopped)
 80 g Dehydrated Blueberries (soak in apple sparkling wine for 2h before cooking)
 250 g Goat Cheese (cut into small squaes)
Dressing Ingredients:
 120 ml Olive Oil
 20 ml Apple cider vinegar
 3 tbsp Honey
 3 tbsp Mustard
 Garlic powder (to taste)
 Salt & Pepper (to taste)

Directions

1

Marinade the blueberries in apple or peach sparkling wine for 2 hours.

2

Cook the Bio XXI Andean Fusilli pasta according to the instructions on the box. Once cooked, rinse it lots of cold water to stop the cooking and set aside.

3

Cut the pears in quarters, remove the core and slice the wedges into large juliennes.

4

In a bowl, mix the dressing ingredients and whisk it well until combined. Season to taste.

5

In a large bowl, mix the pasta, the walnuts, the cheese, the pear, the blueberries and the dressing.

Stir well until all ingredients are well mixed.

Keep the lettuce and spinach aside until the last minute (otherwise they will oxidize and turn soggy).

6

Just before you serve, mix in the lettuce and spinach squares.

Enjoy this fresh summer pasta salad with great fiends and family!

Fusilli & Pear Pasta Salad
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