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Meatless Monday featuring Summer Brie Pasta Salad

Posted on July 23rd, 2012  |  1 Comment

I believe “WOW” is an exact quote from my husband, seconds after his first bite of this warm summer pasta salad.

Brie, of course is a star, but the quality extra virgin olive oil is – oh so key – and takes the show with its rich fat shining through even the heartiest of whole wheat pastas.

Each burst of tomato is a gem, next time, as in tomorrow (with the excess oil – see below) I’ll double the dose for more brightness  in every bite.

Best thing about this summer salad, is you can enjoy it at any temperature. Pack some up, go for a walk and enjoy an impromptu picnic; brighten your day with this made-at-home gourmet salad for lunch; or eat it hot, straight from the pan. Each and every method is perfectly acceptable.

I’d recommend making a batch and enjoying it all week. This is seriously the best pasta salad I’ve ever tasted, and the method is perfect for further interpretation – I can’t wait to create more. I got the recipe from a gourmet shop’s cookbook,  The Silver Palate Cookbook, had it for weeks and just cracked it open…yay! More to come!

Happy {Meatless} Monday.


Do you cook from cookbooks, or just make up your own?

I do both, but I’m really enjoying getting ideas from cookbooks, I take it as a learning experience :)

Summer Brie Pasta Salad

by The Talking Kitchen,

slightly adapted from  The Silver Palate Cookbook

Prep Time: 10 minutes + 2 hour marinating

Cook Time: 10 minutes

Ingredients (8 servings)

  • 1 lb. whole wheat pasta (any shape, size, you could use up to 1.5 lbs.)
  • 2 c. halved cherry tomatoes (red, yellow and purple varieties welcome, I would double this and use 4 c. halved tomatoes
  • 3/4-1 c. good-quality extra virgin olive oil (I used 1 cup but used the extra leftover for another side salad – I recommend it, it’s amazing, drizzle it over salad even.)
  • 1 c. loosely packed basil leaves, sliced (any variety will do)
  • 1/2-3/4 lb. brie cheese, cut into cubes
  • 2 garlic cloves, minced
  • 1.5-2 tsp sea salt
  • 1/4-1/2 tsp freshly ground black pepper


In a medium bowl mix together everything but the pasta. Start with the oil, add the brie, basil, tomatoes, garlic, salt and pepper. Gently toss. Cover and set aside. Let marinate for 2 hours. {I found it easiest to slice the basil by placing a big leaf on the bottom, packing on a bunch of other leaves, topping the pile with a big leaf, then slicing it into strips. Also, be sure to drop the brie piece in the oil one-by-one, otherwise they’ll stick together and be a big glob.}

With 10 minutes left to marinate, make the pasta, make sure to salt the water with at least a tablespoon of salt. Drain pasta, and immediately toss with the marinated olive oil.

Garnish with black pepper.

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One Response

  1. Caity says:

    This was delicious!!! I could not find fresh basil at the store, so I ended up using dried basil, but I still loved it!!! It was even better the next day for lunch!!! It kind of reminded me of an alfredo sauce, but much healthier and yummier.

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