Paired with a Farmhouse Ale
Happy Sunday everyone! I thought I’d keep things short, sweet and super simple today. I do believe the rest of this day should be spent basking in the sunshine with my latest favorite book and a pint of beer. What do you all think? I think it’s a BRILLIANT idea!
Anyway, this recipe for warm ditalini salad with creamy mustard vinaigrette is my ode to the end of summer…which, let’s be honest, is still about a month away. It feels like the summer is drawing to a close though doesn’t it? It’s sad really. I think we should all step back and celebrate summer until the end of September!
This salad just screams freshness. We have a wonderful little co-op here in Laramie. It has everything you could possibly want. From locally grown produce, to locally raised grass-fed beef and bison, to the freshest eggs you’ve ever had the pleasure of scrambling up in a frying pan, this store is a grocery shopper’s dream. I’m seriously obsessed with this store. I could live in it, and when the big box grocery in town is out of something (which is basically always), I know I can count on the downtown co-op to have exactly what I need.
I love it.
Have I Mentioned that? So anyway, this ditalini salad contains some of these glorious ingredients (along with some perfect apples that will be going into some of my favorite recipes to share soon) that I found at this little market. It’s delicious, refreshing, good-for-you and you must make it soon!
Pair it with a farmhouse ale and have a wonderful day everyone! xo
Creamy Mustard Vinaigrette
- 2 tablespoons sour cream
- 2 tablespoons whole grain mustard
- 1 tablespoons dijon mustard
- 1 tablespoon raw honey
- 1 tablespoon white wine vinegar
- 1 tablespoon olive oil
- salt and black pepper
Warm Ditalini Salad
- 1 pound dry ditalini pasta cooked per manufacturer's instructions and drained
- 1 pound loose sweet Italian sausage
- 5 cups baby spinach
- 2 cups sweet peas warmed through slightly
- 1 cup sugar snap peas in the shell sliced
- 1/4 cup cotija cheese crumbled
- salt and black pepper
- In a medium bowl, whisk together all of the ingredients for the creamy mustard vinaigrette. Season to taste with salt and black pepper, cover and refrigerate until you are ready to use.
- Add the cooked ditalini pasta to a large bowl. Set aside.
- In a large nonstick skillet set over medium-high heat, add the sausage. Cook until brown and cooked through, about 10 minutes. Remove from heat and transfer to the bowl with the pasta.
- Also to the bowl add the baby spinach, sweet peas, the creamy mustard vinaigrette and salt and black pepper to taste. Toss thoroughly to evenly distribute the ingredients. Transfer to a serving platter and garnish with sliced sugar snap peas and cotija cheese. May be served warm or cold.