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Summertime Garden Rotini

Whisk together:
  • ¼ c Balsamic Vinegar
  • ¼ c Garlic Wine Vinegar
  • 1/3 c Olive Oil
  • 4 TBSP Basil (fresh is best)
  • Fresh black pepper to taste

  • Add in:
  • 1 Jar Capers
  • 1 head finely chopped garlic
  • 1 jar of Greek or Italian Olives

  •   1.   Cook 5 Lbs of Pasta Montana Garden Rotini (no substitutions allowed).
      2.   Drain and rinse with cold water to end cooking.
      3.   Toss with sauce mixture.
      4.   Garnish with 1 basket of sliced cherry tomatoes and chopped green onions.  
     
    Note: Add in a can of water-packed tuna or shredded chicken and you have a great summer meal!
    HACCP Certified NPA Member
    Kosher Approved
    Pasta 101 Recipe Corner
    Pasta Fits BRC Certified