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Balsamic, Tarragon & Roasted Garlic Sauce

Pasta Salad
(Serves 4)

3 tomatoes, peeled and finely chopped
1 yellow bell pepper, finely diced
3 celery stalks, finely sliced salt and pepper to taste
12 fresh tarragon leaves for garnish
4 oz Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce
1/2 lb fusilli

In a large salad bowl, place the tomatoes, diced yellow bell pepper and sliced celery. Meanwhile, fill a large saucepan with salted water and bring to a boil. Add the pasta and boil until cooked but still firm. Drain and then cool under running water. Drain again thoroughly and add to the salad bowl. Pour the Chef Pascal Balsamic, Tarragon & Roasted Garlic Sauce over the salad, toss well. Add the tarragon leaves on top for garnish and serve.




 
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