Ingredients:

  • Vinaigrette:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 eggs, hard-boiled, finely chopped
  • Salad

  • 1 pound gemelli, cooked al dente, rinsed to prevent sticking
  • 6 ounces pecorino, shaved
  • 3 mixed heirloom tomatoes
  • 1 small bunch of basil, leaves torn
  • Salt and freshly ground black pepper

This recipe contains: Dairy

RECIPE

Gemelli with Heirloom Tomatoes and Basil

Michael White

Marea, NYC

This picnic-friendly pasta recipe was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.

Yield: 4 servings

Method:

To make the vinaigrette, add all ingredients to a blender, and blend until smooth. If necessary, add more vinegar to adjust the acidity.

To make the salad, put all the ingredients in a large bowl and toss together with the vinaigrette. Season with salt and pepper. Serve at room temperature.