Maurice Martin, the executive chef at Lewis Jones Food Market on 13th Street, shares his recipe for Gemelli (corkscrew) Goat Cheese Pasta Salad, which could be a starter or a main dish.
GEMELLI GOAT CHEESE PASTA SALAD
1 pound cooked Gemelli (corkscrew) pasta
1/4 cup white balsamic vinegar
1 cup halved grape tomatoes
1/4 cup roughly chopped flat leaf parsley
2 tablespoons Kosher salt
2 teaspoons flaked chili pepper
6 ounces crumbled goat cheese
3 cups chopped fresh basil leaves
1/2 cup olive oil
1/4 cup sun-dried tomatoes (reconstituted in chardonnay)
1 red pepper, medium diced
1/4 cup white vinegar
10 whole black olives
Cook the Gemelli (corkscrew) pasta according to directions on the package.
Combine all the ingredients except for the goat cheese.
Mix well. Place in a large serving bowl or platter.
Add the crumbled goat cheese on top and serve.
Look for a new Chef’s Corner instructional video each Wednesday at videos.ledger-enquirer.com.
July 1: How to make Chilled Raspberry Banana Soup
Today: How to make Gemelli Pasta and Goat Cheese Salad
July 15: How to make Summer Broccoli and Cheese Salad
July 22: How to make Chef Maurice’s Cuban Sandwich
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