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Cooking with Emily: Fourth of July recipes part three

A Fourth of July meal isn’t complete without macaroni salad. Emily’s version includes spinach, tomatoes and lots of flavor. We hope you have a wonderful Fourth of July. Cheers!

Creamy Summer Mac Salad
Pair with 2014 Estate Rosé of Pinot Noir – the soft roundness of our Rosé is a great match for the creamy elements of this salad.

1 pound small shell pasta or penne
1 cup roasted tomatoes
2-3 heaping handfuls of fresh spinach (this will go down in size once tossed)
1 cup shredded parmesan cheese

3/4 cup mayonnaise
1/2 cup sour cream
1 teaspoon cayenne pepper
2 cloves fresh garlic, minced
2 tablespoons white vinegar
Salt and pepper to taste

Whisk dressing ingredients together and set aside.

Cook the pasta according to directions on the box. Drain and rinse with cold water.

Once the pasta is cool add the tomatoes, spinach, and cheese. Add the dressing and serve immediately. This pasta may also be prepared a day ahead and refrigerated.

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