It was too hot to cook for very long tonight when I had guests on their way over. I heated up my kitchen just long enough to boil water and cook this black and white bow tie pasta for a pasta salad.
I added fresh basil and cherry tomatoes from our garden, white balsamic vinegar (so it wouldn’t discolor the pasta) and extra virgin olive oil. I finished by crumbling some feta and grating some black pepper on top of the cold pasta salad.
Along with a charcuterie tray, crackers and cheese board, with homemade Rosé sorbet for dessert, this was an easy, quick weeknight light meal to offer guests.
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This Farfalline Black and White Bow Tie Pasta (via Amazon) is colored with squid ink, so I can’t personally eat it (I’m a vegetarian) but I do enjoy serving it to guests. It just looks so stunning, especially when you toss vibrant red cherry tomatoes on top of it.
This black and white bow tie pasta from Borgo de Medici (via Amazon) is dyed with cuttle fish ink.
I paired this cold pasta salad with Forbidden Rosé from Patterson Cellars in Woodinville. This local Rosé wine has been a hit with other guests I’ve served it to this summer.
Have you ever served black and white pasta to guests? What was their reaction? Let me know in the comments section below.
-Carrie
