Pasta dishes in summer are the ultimate comfort food, in my opinion at least. When thinking up what dish I wanted to pair the aged Fiore Sardo from 3Pecorini, an antipasto pasta salad was the first thing that came to mind. While there are many different smaller pasta shells that you can go with for this dish, I recently found some Conchiglie Semolina Pasta over on HIVE. The shape and grooves on these shells really are perfect for soaking up all of the delicious ingredients that you mix in with them (or sauce/olive oil) if you’re adding either of those to your dish.
Olives and tomatoes pair well with antipasto pasta salads, and we already had a jar of olive tapenade on hand that featured both, that we’d been saving. It’s always a good idea to have a selection of ready-made artisanal products on hand in your pantry or stored in your kitchen cabinets.
Fiore Sardo P.D.O.
This cheese is considered THE cheese amongst Sardinian sheep farmers and is considered one of Sardinia’s defining agricultural products. The first varieties of Fiore Sardo were produced in the Bronze Age. It’s made from raw milk and local milk enzymes as well as lamb or kid rennet that is often handcrafted by the shepherd. It’s these aspects that give Fiore Sardo its unique flavor. The younger variety makes a delicious addition to cheeseboards and the more mature variety can be enjoyed grated over pasta dishes.
A Summery Antipasto Pasta Salad with Fiore Sardo
- 1/2 box (8oz) Conchiglie Semolina Pasta
- 3 cloves garlic (minced)
- 2 red pearl onions (minced)
- 3 tbsp. Divina olive bruschetta
- 3Pecorini Fiore Sardo (grated)
Cook pasta according to package directions. Drain and add pasta back to the saucepan. Mix in garlic, red pearl onions and olive tapenade. Add to individual bowls and grate Fiore Sardo (or similar aged sheep’s cheese) on top.