PENNE PRIMAVERA
(8 servings)

The key with this picnic friendly cold salad is to use the garlic oil in every step possible-this way the presence of fresh garlic will not be missed.

For the pasta

• 1 lb penne pasta
• 3 Tb Stonehouse Extra Virgin Roasted Garlic Oil
• water
• Salt

For the garniture

• 1 1/4 pint cherry tomatoes (if large, slice in half )
• a little over 1/2 lb pecorino romano, grated
• 4 Tb. Parsley, minced
• 2 yellow peppers, large dice

For the dressing

• 3/4 cup additional roasted garlic oil
• 2 Tb Stonehouse Imported White Balsamic Vinegar
• salt to taste
• freshly ground pepper to taste

Procedure
1. In a large pot bring water to a boil. Add pasta, garlic oil and salt. Stir to prevent clumping. Cook pasta al dente. Refresh (chill) with cold water, toss with garlic oil to prevent drying and set aside.
2. Mix garlic oil, balsamic vinegar, peppers, tomatoes, parsley, cheese and pasta in a large bowl. Adjust seasonings and serve.

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