Summer Pasta Salad With Honey-Thyme Dressing Recipe

Summer Pasta Salad With Honey-Thyme Dressing Recipe

• 3 cups short pasta (Penne/Pacheri/Gigli)
• 2 oz. dried oyster mushrooms
• ¼ cup white wine
• 1.5 cups cherry tomatoes, halves
• 3 garlic ears, sliced thinly
• 2 medium carrots, peeled and grated coarsely
• 5 tbsp. extra virgin olive oil
• 6 anchovies in oil or vinegar, chopped
• 5 tbsp. honey
• 6 sprigs of thyme
• Sea Salt
• Fresh ground pepper

1. Cook pasta to al dente in water and salt. Drain under cold water and reserve in a large bowl, tossed with 1 tbsp. olive oil.
2. Rehydrate the mushrooms: add the mushrooms to a bowl, boil 1 cup of water and pour over the mushrooms, add the wine and let rehydrate until liquid is cold. Drain, squeezing with your hands to remove any excess liquid, and julienne. Reserve.
3. Turn oven to 350 F.
4. Arrange the tomatoes, carrots and garlic in an oven pan, season with salt and pepper, drizzle with 2 tbsp. of olive oil and cook for about 8 minutes. Remove and set aside to cool.
5. Once cooled, transfer to a bowl, add another 2 tbsp. of olive oil, plus the honey, thyme, anchovies, and mushrooms, and mix.
6. Toss with the cold pasta and serve (or reserve in the fridge, covered, until ready to serve).