Due to guest requests, we’re sharing a refreshingly light pasta recipe that is frequently enjoyed by guests staying at The Sands at Grace Bay who dine at the oceanfront Hemingway’s Restaurant & Bar. Although Chef Alix Saimpha serves this pasta dish chilled here in tropical Turks & Caicos, it can also be served warm or at room temperature for those of you who live in colder climates. This healthy recipe is perfect for pleasing a variety of taste buds including vegetarians and kids, and can be easily modified using the in-season or fresh vegetables you have on hand.
Here is the “Cold Vegetable Pasta” Recipe, courtesy of Chef Alix Saimpha from the island’s award-winning Hemingway’s Restaurant:
Ingredients (to serve 4-6 people):
- 1 pound linguine pasta
- 2 Tbsp Dijon mustard
- ¼ cup Balsamic vinegar
- ¼ cup extra virgin olive oil
- 1 small ripe tomato chopped
- 4 Portobello mushrooms cut into slices
- ½ cucumbers chopped
- ½ red pepper diced
- ½ green pepper diced
- 3 cups chopped romaine heart
- Salt and pepper to taste
Cooking Directions:
Cook the pasta in boiling salt water according to manufacturer instructions. Drain and mix the pasta with olive oil and set aside to cool down and refrigerate for 1 hour.
In a mixing bowl toss the following ingredients together: pasta, tomato, mushrooms, cucumbers, Peppers, romaine lettuce, and mix well. Then add the mustard, olive oil, balsamic vinegar, salt and pepper. Garnish with chopped parsley, serve and enjoy!
For more information on Hemingway’s restaurant located on Grace Bay Beach in Providenciales, including downloadable breakfast, lunch and dinner menus, visit our resort website at the following link: http://thesandstc.flywheelstaging.com/the-resort/dining/
