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We all know how great a big bowl of hot and hearty pasta can warm us up in the winter. Have no fear, pasta lovers! You can keep your pasta love affair sizzling on the side during the summer months.

Switch out the traditional and authentic ingredients and bring some fresh seasonal vegetables and sauces into the mix. Trust us, you’ll be the hit of every BBQ with these recipes: These recipes are a perfect main feature, or a side dish that will make you the hit of all your summer BBQs. All the recipes have been handpicked and upgraded by our Red Seal Chef, Adam Di Sapio.

Angel Hair Pasta Salad with Pancetta, Melon and Feta

thanks for the inspiration, bonappetit!

pasta salad w melon pancetta and fetaWho it serves: 4

What you need
2 ounces thinly sliced pancetta (Italian bacon)
4 National Pasta Angel Hair Pasta
3 1/2 tablespoons extra-virgin olive oil
2 1/2 tablespoons white wine vinegar
2 cups 1x1x1/4' pieces cantaloupe (or honeydew)
1/3 cup coarsely chopped fresh mint, divided
3 tablespoons thinly sliced scallion
Pinch Sea Salt
Pinch of crushed red pepper flakes
Freshly ground black pepper
1 ounce crumbled feta

How to do it
1. Preheat oven to 350°.
2. Arrange pancetta in a single layer on a large rimmed baking sheet and bake until brown and crisp (20-25 mins).
3. Let pancetta cool (about 20 mins), and break into bite-size pieces.
4. Meanwhile, cook pasta in a medium pot of boiling salted water according to package instructions, until al dente.
5. Drain pasta; run under cold water to cool. Drain and set aside.
6. Whisk oil and vinegar in a large bowl.
7. Add half of pancetta, cooked pasta, melon, half of mint, scallion, and red pepper flakes until coated.
8. Season to taste with salt and pepper.
9. Transfer to a serving dish and sprinkle remaining pancetta and mint over. Garnish with crumbled feta.
10. Refrigerate for up to 2 hours before serving.

Penne Pasta Salad with Olive Tapenade, Fresh Herbs & Pine Nuts

thanks for the inspiration,!

olive tapenade pastaWho it serves: 4

What you need
8 ounces National Pasta Penne (or other noodle?)
1/4 cup pine nuts, toasted
2 teaspoons lemon zest
1/2 cup basil
1/4 cup parsley
1/2 cup tapenade (do you sell at the store?)
1/2 cup pitted mixed olives
1 small clove garlic, minced
2 tablespoons capers
3 large basil leaves
1 teaspoon fresh thyme leaves
1 teaspoon oregano leaves
1 tablespoon freshly squeezed lemon juice
1/4 cup sundried tomatoes
1/4 cup olive oil

How to do it
1. Thoroughly rinse the olives in cool water and set aside.
2. Cook pasta in medium pot of boiling salted water according to package instructions, al dente.
3. Drain, rinse under cold water, and set aside.
4. Place all ingredients except pasta in the bowl of a food processor.
5. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste (approximately 1 to 2 minutes total).
6. Transfer to a bowl and refrigerate for up to an hour before serving.

Gnocchi Caprese Salad (Gluten Free!)

thanks for the inspiration,!

gnocchi caprese saladWho it serves: 6

What you need
1 package National Pasta gnocchi
2 cups Ontario diced cherry tomatoes
2 cups buffalo mozzarella, diced
1 large handful of basil, finely diced
1 teaspoon salt
¾ teaspoon pepper
Balsamic Reduction, for drizzling

How to do it
1. Prep gnocchi according to package.
2. When fully cooked, drain and toss well with 1 tablespoon of olive oil.
3. Place in fridge and let chill for 1 to 2 hours.
4. When gnocchi is chilled, toss with cherry tomatoes, mozzarella and basil.
5. Season with salt and pepper.
6. When ready to serve, top with balsamic reduction and serve immediately.

Linguine with Kale and Slivered Brussel Sprouts

kale brussel sproutsWho it serves: 4

What you need
1 bunch Ontario kale
5 tsp. toasted sesame oil
10 brussels sprouts
1 large clove garlic, minced
1 tablesoon rice vinegar
1 teaspoon soy sauce or tamari
2 tablespoon toasted white sesame seeds
2 pinches red pepper flakes
1 package National Pasta whole wheat linguine
4 slivered green onions, for garnish

How to do it
1. Cook linguine according to package instructions, al dente. Rinse with cold water and drain. Refrigerate for 1-2 hours.
2. Slice the kale leaves from their stems and discard the stems, and slice into narrow ribbons. Put the ribbons in a large bowl with 1 teaspoon of the sesame oil and 1/4 teaspoon.
3. Slice brussel sprouts paper thin (mandolin works best) then toss in with the kale.
4. Mix together garlic, vinegar, soy sauce and remaining sesame oil.
5. Pour dressing over the greens and toss well.
6. Mix with cold linguine
7. Top with remaining ingredients and serve.

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