This unique and delicious recipe featuring Pickle Creek Blood Orange Thyme Olive Oil and Raspberry Lemon Balsamic Vinegar is the perfect dish for summer! Enjoy it yourself or share with your family and friends at summer gatherings. They’ll be impressed!
Print Recipe
Berry Pasta Salad
Ingredients
- 8 oz pasta of your choice
- 2 c (about 1 quart) fresh strawberries
- 1 c (about 1 pint) fresh blueberries
- 1 c (about 1 pint) fresh blackberries
- 2 c fresh spinach or other dark greens
- 1 medium shallot
- 4 oz plain or berry goat cheese, crumbled
- 1/4 c Pickle Creek Blood Orange Thyme Infused Olive Oil
- 2-3 Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegar
- 1 Tbsp honey
- Salt & black pepper
Ingredients
- 8 oz pasta of your choice
- 2 c (about 1 quart) fresh strawberries
- 1 c (about 1 pint) fresh blueberries
- 1 c (about 1 pint) fresh blackberries
- 2 c fresh spinach or other dark greens
- 1 medium shallot
- 4 oz plain or berry goat cheese, crumbled
- 1/4 c Pickle Creek Blood Orange Thyme Infused Olive Oil
- 2-3 Tbsp Pickle Creek Raspberry Lemongrass Infused Balsamic Vinegar
- 1 Tbsp honey
- Salt & black pepper
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Instructions
Cook the pasta according to the package directions. Once the pasta is drained, rinse it with cold water while it is still in the strainer.
While the pasta cooks, de-stem and halve the strawberries so they are closer in size to the blackberries. Rinse the blueberries and blackberries. Thinly slice the shallot.
Combine the Blood Orange Thyme Olive Oil and Raspberry Lemon Balsamic Vinegar, honey, and salt & pepper in a small jar with a tight-fitting lid. Shake well to combine. When you add the vinegar, start with 2 Tbsp and then add more vinegar to taste, if desired.
Combine the cooked pasta, berries, spinach, and shallot in a large bowl. Pour the dressing over the salad and toss until well mixed. Top with the crumbled cheese just before serving. Enjoy!
