Mesclun Green Salad
with Stuffed Rigatoni Pasta Tubes Recipe

Mesclun Salad
with Stuffed Rigatoni Pasta Tubes
recipe and photograph by www.finedinings.com

Serves 6

Stuffed Rigatoni Pasta Tubes
Rigatoni pasta tubes, cooked, drained, 5 per person
2 tablespoon white onion, chopped finely
2 garlic cloves, minced
1 teaspoon extra virgin olive oil
3 Roma tomatoes, peeled, seeded, diced
1 teaspoon thyme
salt to taste
1/8 teaspoon cayenne pepper, or according to taste

In a saucepan over medium high heat sauté onion and garlic in oil until soft; add tomatoes, thyme, salt and cayenne pepper; simmer for 15 minutes. Remove from heat and cool. Stuff rigatoni pasta tubes with cooled filling.  They can be covered, refrigerated and reheated in a microwave oven 30 seconds before serving.


Mesclun Salad
6 ounce package Mesclun salad greens
1-1/2 teaspoons White Truffle oil
1/2 teaspoon Fleur de Sel French salt
2 teaspoons Balsamic vinegar for garnish

Put a 3" ring mold on a serving plate, place 5 upright stuffed rigatoni pasta tubes side by side in the center of the ring mold.

In a large bowl toss the mesclun salad greens with truffle oil.  Make a bouquet in your hand with 6 or more greens; place them upright in the center of the upright stuffed pasta tubes; remove the ring mold, sprinkle with French salt; decorate the plate with balsamic vinegar.  Repeat this same process with each serving plate and serve.  

Wine recommendation: Petite Sirah

See more of my Salad Recipes with photographs