Ingredients
- 8 ounces sharp cheddar cheese
- crumbles
- 1 (8 ounce) package cream cheese
- 1 teaspoon sugar
- 34 teaspoon dried basil
- 1 dash salt (to taste)
- 1 dash black pepper (to taste)
- 12 cup olive oil
- 12 cup white wine vinegar
- 1 (2 ounce) jar diced pimentos
- drained
- 3 tablespoons chopped fresh parsley
- 3 tablespoons minced green onions
- 3 garlic cloves
- pressed
- 1 (16 ounce) box gemelli pasta
Instructions
- Cut cream cheese into 1/4 inch cubes.
- Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic in a mason jar with a tight lid.
- Add cubed cream cheese to the jar - shake well - place in refrigerator overnight.
- Fix pasta according to direction on package the day you wish to serve it.
- Drain well and lightly coat with Extra Virgin oil.
- Refrigerate until completely chilled.
- Shake marinade up, and pour into chilled pasta.
- Add package of crumbled cheddar cheese - mix gently, but well.
- Refrigerate unused portion - if it seems to have dried out later, use just a little white wine vinegar to moisten it up.
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