A confession: I lose recipes constantly. When I work on a dish, I quickly scribble it down on a sheet of paper and “file” it away in my kitchen. The filing system is actually in a three ring BBQ cookbook that is supposed to temporarily store recipes until I can properly file them away. I started it more than seven years ago and no recipes have been filed away. Ever.
Enter a craving for pasta salad on a scorching hot day – much of what September has been here in San Diego. The pasta salad incorporates cheese tortellini and cherry tomatoes mixed with balsamic vinaigrette. It’s a simple dish that was introduced to me by my good friend, Ani of Confessions of a Foodie. It’s a tried and true recipe that transforms any dish: pasta, salad, etc. into a savory masterpiece. It’s my go-to meal that I make in advance and store in the refrigerator for a fast, refreshing bite.
The balsamic vinaigrette is such a simple recipe that I often forget the amounts needed or the one sole ingredient that tries it all together. And I admit I’ve contacted Ani more than once to give me the recipe after losing it.
Instead of filing it away only to be lost again, I’m posting here for prosperity.
1/2 cup good quality olive oil
¼ cup balsamic vinegar
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Dijon mustard
Combine all ingredients in a small bowl or salad shaker until sugar dissolves.
Pour over salad or cold pasta. Store in refrigerator when not in use.