Aegean Olive Salad – Two Ways

What is the weather like? How is your appetite? Don’t have a lot of time for meal prep? Take a beautifully prepared base ingredient (like Wildfare's Aegean Olive Salad), combine it with other great ingredients to make it your own, and you have a fabulous dish! Main or side! Hot or cold! Whatever makes you happy!

Wildfare Workaround: Eliminate the salami if you prefer a vegetarian version and add a couple handfuls of either fresh baby spinach or arugula for a leafier version. (Add at the last moment before serving for both the cold and hot preparations.)

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INGREDIENTS

- 12 oz. of dried pasta (rotini or orecchiette work well)
- 8 oz. Aegean Olive Salad (olives cut in half – save the brine) – the olives are already combined with capers, garlic, and red peppers, providing a harmonious flavor platform to build upon
- 8 oz. Semi Sun Dried Cherry Tomatoes
- ½ of a crisp, fresh green pepper – diced (yellow or orange are also lovely)
- 8 oz. of provolone cut in ½” cubes or ciliegine mozzarella (depending upon your cheese preference)
- 8 oz. of salami cut in ½” cubes
- 1 T. of finely minced shallots
- 2-3 T. of Wildfare Early Harvest Extra Virgin Olive Oil

PREPARATION

1	Half, dice, and mince all indicated ingredients. Set aside. Mise en place mastered!
2	Prepare pasta per label instructions.
Cold Pasta Salad
4	Let your pasta cool, but do not rinse it.
5	Use 3 tablespoons of the Aegean Olive Salad brine in your dressing. Add two or three tablespoons of EVOO. Combine and emulsify in a large bowl. If you prefer a more vinegar forward dressing, add a teaspoon to a tablespoon of balsamic vinegar. Add salt and pepper to taste.
6	Toss your pasta and remaining ingredients in the dressing. Let chill in the refrigerator for at least a half hour to several hours.
Hot Pasta Side
4	As your pasta is half way to al dente, add 2 T. of EVOO to a large skillet.
5	Saute the remaining ingredients with the exception of the cheese. 3 - 6 minutes depending on your preference.
6	Add 1 T. of Aegean Olive Salad brine at a time, tasting as you add, if you enjoy a briny sauce.
7	When your pasta is almost al dente, reserve a cup of pasta water.
8	Drain pasta and add to the skillet. Combine and simmer for 1 – 2 minutes.
9	Use the pasta water a little at a time to emulsify your pan sauce. (This will not be a thick sauce.)
10	Add the ciliegine mozzarella or the cubed provolone. Toss.
11	Drizzle with the remaining EVOO to finish.