Balsamic Chicken Italian Penne Pasta Salad

Your standard pasta salad can be pretty boring. This recipe using our Pastamore Italian Herb Penne is a quick and easy to way to liven things up. The Basil Parmesan Olive Oil and Traditional Barrel-Aged Balsamic Vinegar make a great dressing that takes this simple pasta salad to the next level.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 pint grape tomatoes
1.5 Tbsp Pastamore Basil Parmesan Oil Olive
1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar
1/2 pound chicken, cooked and chopped
To taste salt and black pepper
As garnish fresh basil

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Italian Herb Penne. Cook until al dente. Drain using a colander.

2. Add Pastamore Traditional Barrel-Aged Balsamic Vinegar to a mixing bowl. Slowly drizzle in Pastamore Basil Parmesan Oil Olive while whisking to combine.

3. Toss Pastamore Italian Herb Penne with the oil and vinegar mixture.

4. Rinse tomatoes and cut in half from top to bottom. Add tomatoes, cooked chicken, and season to taste with salt and black pepper. Mix well and refrigerate for at least 4 hours.

5. Plate and top with finely cut fresh basil and a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Fire Roasted Italian Herb Penne

Canned pasta sauces are typically high in salt and low in flavor. This recipe uses canned fire roasted tomatoes for a quick and unique base, and it also lets you choose how much salt you would like. When paired with a little onion, garlic, and our Pastamore Italian Blend Penne this dish makes for a simple and tasty meal.

Ingredients:
1 12 oz package Pastamore Italian Herb Penne
1 lb chicken, boneless and skinless (thighs or breasts)
2 14.5 oz cans fire roasted tomatoes
1/4 white onion, finely diced
3 cloves garlic, minced
1 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder
To taste salt and black pepper
As needed non-stick cooking spray
As garnish fresh Italian Parsley

Directions:
1. Heat a large non-stick pan on the stove over medium heat. Once hot, coat pan with non-stick spray. Season chicken with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Add to pan and cook until internal temperature has reached 165°F turning once during the cooking process.

2. Heat a large pot of water on the stove over high heat. Once boiling, add the Pastamore Italian Herb Penne. Cook until al dente and drain using a colander.

3. Place fire roasted tomatoes into a food processor. Pulse until desired consistency has been reached.

4. Heat a large pot on the stove over medium low-heat. Once hot, add the olive oil and onions. Cook onions until tender and then add garlic. Cook until garlic is light brown and add the fire roasted tomatoes.

5. Add Pastamore Italian Blend Penne, mix well, and season to taste with salt and black pepper.

6. Slice chicken and finely chop Italian parsley. Plate pasta, top with sliced chicken, and garnish with parsley.

Bacon Artichoke Rosemary Linguini

Broccoli slaw is an under used ingredient that cooks quickly and adds excellent texture and flavor to dishes. In this recipe I found a great "power slaw" that contains shredded broccoli, carrots, Brussels sprouts, and kale. These flavors were paired with bacon and our great Pastamore Artichoke and Rosemary Linguini.

Ingredients:
1 12 oz package Pastamore Artichoke and Rosemary Linguini
4-6 slices bacon, cooked
3 cups broccoli slaw
2 Tbsp olive oil
To taste salt and black pepper

Directions:
1. Heat a large pot of water on the stove over high heat. Once boiling, add Pastamore Artichoke and Rosemary Linguini.

2. Heat a large non-stick pan on the stock over medium-low heat. Once hot, add 1 Tbsp of olive oil and the broccoli slaw. Chop bacon into 1/4"-1/2" pieces. Add to pan and cook until slaw is tender. Season to taste with salt and black pepper.

3. Cook pasta until al dente. Drain using a colander keeping a small amount of the liquid in the pot. Return the pot to the stove over medium-low heat along with the bacon slaw mix. Add remaining olive, mix well, and season to taste with salt and black pepper.

Mango Chia Oatmeal

Add a little sweet and a touch of spice to your morning with this oatmeal recipe. This dish pairs our Pastamore Sriracha Mango with White Balsamic Vinegar with fresh mango and creamy oatmeal. If you're looking for an extra rich and smooth texture, finish the oatmeal with a splash of half and half.

Makes 2 servings
Ingredients:
1 cup dry old fashioned oatmeal
2 cups water (or milk or milk substitute)
1 mango
2 Tbsp chia seeds
1 Tbsp Pastamore Sriracha Mango with White Balsamic Vinegar
To taste salt and sugar

Directions:
1. Remove skin from mango and cut mango into bite-sized pieces.

2. Heat 2 cups of water and 1 cup of oatmeal in a medium pot. Cook until tender and desired consistency has been reached. Add more water if needed.

3. Remove from heat. Add chia seeds, mango, and Pastamore Sriracha Mango with White Balsamic Vinegar. Mix well and season to taste with salt and sugar.

Goat Cheese Salmon Sliders

Cheese and fish isn't classic flavor pairing. However, these sliders pack a great punch and plenty of texture and flavor. Salmon cooked in our Pastamore Asian Ginger Olive Oil is topped with creamy goat cheese and paired with a sweet Hawaiian roll. 

Ingredients:
1/2 pound fresh salmon
1 Tbsp Pastamore Asian Ginger Olive Oil
1/4 cup goat cheese
1-2 lettuce leaves
To taste salt and black pepper
4 Hawaiian sweet rolls

Directions:
1. Heat a large non-stick pan on the stove over medium heat.

2. Combine salmon fillets and Patamore Asian Ginger Olive Oil into a mixing bowl. Mix well and season to taste with salt and black pepper. Spray pan with non-stick cooking spray if needed, and place salmon into pan.

3. Cook salmon until desired doneness is reached turning once during the cooking process. Cook to a minimum internal temperature of 145°F.

4. Cut Hawaiian buns in half and add lettuce to bottom bun. Top with cooked salmon. Add 1 Tbsp of goat cheese and a drizzle of Pastamore Asian Ginger Olive Oil onto each slider. Add top bun and serve.

Balsamic Roasted Brussels Sprouts Salad

Roasted Brussels sprouts are an excellent side dish. The classic flavors from this dish are highlighted with our Pastamore Traditional Barrel-Aged Balsamic Vinegar. The grapes, pistachios, and golden raisins create a recipe with bright flavor and texture.

Ingredients:

1.5 lbs Brussels sprouts

2 Tbsp olive oil

1 Tbsp Pastamore Traditional Barrel-Aged Balsamic Vinegar

1 cup green grapes

1/4 cup golden raisins

1/4 cup roasted pistachios, shelled

1 tsp salt

1/2 tsp black pepper

1 Tbsp honey

Zest of 1 lemon

Directions:

1. Preheat oven to 400° F. Rinse grapes and cut in half from top to bottom.

2. Rinse Brussels sprouts and cut in half from top to bottom. Add to a mixing bowl along with salt, pepper, Pastamore Traditional Barrel-Aged Balsamic Vinegar, and olive oil. Mix well. Place the Brussels sprouts into a 9x13 baking dish or baking pan. Spread out as much as possible.

3. Place in the oven and cook for 30 minutes or until golden brown and fork tender. Stir in baking pan/dish once during the cooking process.

4. Return cooked Brussels sprouts to the mixing bowl. Add honey, grapes, pistachios, lemons zest, and golden raisins. Mix well. Adjust seasoning as needed with salt and black pepper.

5. Plate and finish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.

Pan Seared Black Cherry Pork Tenderloin

Pork tenderloin is often an overcooked option in the meat aisle. It is fairly cheap, lean, and is packed with flavor. This recipe allows pork tenderloin to shine with the help of our Pastamore Black Cherry Balsamic Vinegar.

Ingredients:

1-2 lb pork tenderloin

1 Tbsp Pastamore Black Cherry Balsamic Vinegar

1 Tbsp olive oil

1 sprig fresh rosemary, finely chopped

1 clove garlic, minced

1-2 Tsp salt

1/2-1 tsp black pepper

Vegetable or avocado oil as needed

Directions:

1. Heat a large non-stick pan on the stove over medium heat. Add enough vegetable oil to keep the pork from sticking to the pan.

2. Trim fat from pork tenderloin as needed. Place pork tenderloin into a large baking dish along with all other ingredients. Mix well so the meat is coated evenly.

3. Place the pork into the pan. Sear until golden brown on all sides, turning as needed. Cook pork until a minimum internal temperature of 145° F is reached. Allow the meat to sit for at least 5 minutes before cutting.

4. Slice pork into 1/2" thick pieces. Plate and top with a drizzle of Pastamore Black Cherry Balsamic Vinegar.