| Yield 1X: | 30.00 | oz | Allergens: | ||
| Portion: | 5 | oz | Garlic, onion, gluten | ||
| Portions: | 6.0 | ||||
| Shelf life: | 1 day | ||||
| Date: | 7.6.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Cooked fregula pasta | 1 | 2 | 3 | |||
| Mixed baby heirloom tomatoes, quartered | 8.00 | 1 | 1 | 8.00 | ||
| Garlic, minced | 0.25 | 0.50 | 0.75 | |||
| Scallions, green part only – 1 bu. | 1.00 | 2.00 | 3.00 | |||
| Basil, chiffonade – 1/2 bu. | 0.25 | 0.50 | 0.75 | |||
| Italian parsley, chopped medium – 1/2 bu. | 0.25 | 0.50 | 0.75 | |||
| House vinaigrette | 1.50 | 3.00 | 4.50 | |||
| Salt and black pepper – to taste | ||||||
| Freshly squeezed lemon juice – 1 ea. | 1.00 | 2.00 | 3.00 |
Prepare the ingredients as indicated.
Cut the basil into chiffonade as demonstrated in the video, taking care to slice rather than chop the leaves to avoid bruising. Sliced the scallions thinly, then transfer to a suitable bowl and cover with cold water. Soak for 10 minutes, then drain.
Combine the cooked pasta, quartered tomatoes, soaked scallions, basil, and parsley, and toss to combine. Drizzle the vinaigrette over the salad, and toss to coat evenly. Add the lemon juice, toss to combine, then season to taste with salt and black pepper.