Lend a roasted garlic flavour to pasta salad without having to actually roast the garlic.
4 cups cooked pasta
1/3 cup grated Parmesan or Romano cheese
1/4 lb. goat cheese
1 cup diced tomato
2 cups chopped cooked vegetables
1 cup chopped cooked chicken (optional)
1/3 cup finely chopped fresh herbs (tarragon, dill, thyme and parsley)
3 tbsp finely chopped green onion
1/3 cup olive oil
2 heaping tsp finely chopped garlic
1/3 cup grated Asiago cheese
Step 1: Place cooked pasta in a large serving bowl. Mix in grated cheese and pepper.
Step 2: Break goat cheese into small blobs. Scatter tomato, chopped cooked vegetables, chicken (if using), goat cheese, fresh herbs and green onion over pasta mixture. Set aside.
Step 3: Place olive oil and garlic in small pot or fry pan. Mix with a fork. Place pan over medium heat and, stirring with fork, cook garlic until it begins to turn golden, about 1 minute. Do not scorch. While the oil is still sizzling, pour it in a thin stream over the bowl of pasta, cheese, veggies and herbs. Pour the oil over as many of the ingredients as possible rather than just in one place. Immediately toss mixture with heat-proof salad forks. Grate Asiago over top and serve.
Note: This recipe makes a quick meal for four, but can also be used for entertaining: just make a larger quantity and serve it in large bowls or platters.