Martini Pasta (Cold Salad)
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- Prep
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- Total
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- Serving
Ingredients
- 1 C Radiatore Pasta (prepared)
- 1 Tbsp Chopped Green Olives
- 1/2 Tbsp Treasure Cave Blue Cheese Crumbles
- Celery Leaves as needed
- 1 Tbsp Toasted Pine Nuts
- 1 ea. Roasted Garlic Minced (sub recipe)
- 1 tsp Italian Parsley Minced
- 1 oz Lemon Vodka Vinaigrette (sub recipe)
- 1 pinch Celery Salt
- Lemon Vodka Vinaigrette:
- 3 oz Fresh Lemon Juice
- 2 oz White Wine Vinegar
- 2 Tbsp Vodka
- 1 ea. Lemon Zest
- 1/2 Tbsp Honey
- 1 tsp Kosher Salt
- 1/2 tsp Fresh Cracked Black Pepper
- 1 C Vegetable Oil
- Roasted Garlic:
- 1/2 lb Whole Garlic Cloves
- 2 C Olive Oil
Directions
- Cook radiatore pasta according to packaging directions, and allow to run under cool water in a colander, until pasta is cool to the touch.
- In a clean mixing bowl combine radiatore pasta, chopped green olives, celery leaves*(see notes), toasted pine nuts, roasted garlic, and minced Italian parsley with lemon vodka vinaigrette and gently toss to combine, evenly coating all components.
- In a clean serving bowl or martini glass, assemble pasta and garnish with celery leaves and a dash of celery salt.
- Lemon Vodka Vinaigrette:
- In a clean quart deli container combine white wine vinegar, vodka, lemon zest, honey, Kosher salt and black pepper.
- Using a immersion blender, carefully add oil into the vinegar mixture and blend on low speed until emulsified completly.
- Store vinaigrette in a clean container, label and date and store in walk-in cooler until ready for use.
- Roasted Garlic:
- In a small sauce pan and garlic and olive oil and heat under low heat until garlic begins to caramelize and brown, adjusting heat when needed assuring not to boil.
- Label and date and store garlic in a clean container, label, date and store in walk-in cooler until ready for use.
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