Gemelli with Heirloom Tomatoes and Basil

Method

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.

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

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.

Yield

4 servings