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Valentino Pasta

Whole Wheat Pasta Salad-Grilled and Raw with Sherry Vinaigrette

We made this for a farmer’s market this past week, and it got good reviews so I thought I’d share the recipe. We used whole wheat pasta, but traditional would work just as well. I also think traditional pasta  stores better if you plan on making it a couple of days ahead or eating it over a few days. These are the vegetables we used, but it’s really up to what you like and what’s in season.



  • 1 lb Valentino Pasta
  • 3 Cups Seasonal Vegetables, Grilled & Chopped (we used zucchini, green beans & carrots)
  • 1 Pint Grape Tomatoes, Halved
  • 1 Bulb Kohlrabi, julienne

Roasted Garlic Sherry Vinaigrette:

  • ½ Cup Garlic Oil
  • 3 Tbs Olive Oil
  • ¼ Cup Sherry Vinegar
  • 2 Cloves Garlic, Roasted & Smashed
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • Salt & Pepper


  1. Mix vinaigrette & refrigerate.
  2. Drop your pasta in salted boiling water.
  3. Just before pasta is al dente, drain, rinse, & cool.
  4. Add grilled, chopped vegetables.
  5. Add kohlrabi & tomatoes.
  6. Add vinaigrette.
  7. Mix well & refrigerate 2 hours before serving.  BEST SERVED COLD.

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