Floating Olive Branch
Taste of the Mediterranean: Pasta e Fagioli Salad

Serves 2-4



1 tablespoon tomato paste 

2 garlic cloves, peeled and minced 

1 tablespoon Dijon mustard 

1/4 cup Sicilian Lemon Infused White Balsamic 

1/2 cup Tuscan Herb Infused Olive Oil 

1 tablespoon fresh basil, chopped 

Salt and pepper to taste 


3oz pancetta, thinly sliced 

4-6 cipollini onions, peeled 

1 1/2 tablespoons Tuscan Herb Infused Olive Oil

2 cups Ditalini pasta, cooked according to the instructions on the package 

2 cups baby arugula 

2 cups Tuscan kale, chopped 

1 cup multi-colored carrots, shaved or shredded 

1 cup cherry tomatoes, halved 

3/4 cup canned white beans, drained and rinsed 

3/4 cup canned kidney beans, drained and rinsed 

2-3 tablespoons shaved or grated parmesan 

Hearty drizzle of 18 Year Balsamic Vinegar 



Preheat oven to 375°F and line a small-medium sized baking sheet with parchment. 

Place tomato paste, garlic, mustard, Sicilian Lemon Infused White Balsamic, Tuscan Herb Infused Olive Oil, and basil in a medium bowl, and whisk to combine. Refrigerate the vinaigrette until ready to serve.

Space pancetta slices evenly on one of the prepared baking sheets. Place in the oven and bake for 6-10 minutes or until crispy (keep an eye on your pancetta, it has a tenancy to burn). Remove from the oven and transfer the crispy pancetta to a paper towel-lined plate to drain. Using the same baking sheet used for the pancetta, add your cipollini onions, and drizzle with Tuscan Herb Infused Olive Oil. Place in the oven and roast for 12-15 minutes or until tender and lightly golden. Remove from the oven and set aside. 

Divide cooked pasta, arugula, and kale between salad plates or bowls. Top with crispy pancetta, roasted onions, carrots, white beans, kidney beans, and parmesan. Drizzle the salad with balsamic vinegar and serve with vinaigrette on the side.