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Mesclun Salad served over Stuffed Rigatoni
Pasta is filled with a tomato sauce


Serve this unique recipe as a first course or any that you choose. 
See more of my Recipes It is included in my 8 course Lobster Tail Dinner Menu

Mesclun Salad with Stuffed Pasta Tubes
recipe and photograph by Peggy Bucholz

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Prep Time: 30 min    Total Time: 30 min    Servings: 6


30 Rigatoni pasta, cooked, drained
2 tablespoon white onion, chopped finely
2 garlic cloves, minced
1 teaspoon extra-virgin olive oil
3 Roma tomatoes, peeled, seeded, diced
1 teaspoon thyme
salt to taste
1/8 teaspoon cayenne pepper, or according to taste
6 ounce package Mesclun greens, or spinach or arugula
1-1/2 teaspoons White Truffle oil
1/2 teaspoon Fleur de Sel French salt
2 teaspoons Balsamic vinegar for garnish


In a saucepan over medium high heat saute onion and garlic in olive oil until soft; add tomatoes, thyme, salt and cayenne pepper, lower the heat and simmer for 15 minutes. Remove from heat and cool. Stuff rigatoni with cooled filling.

Put a 2-inch ring mold on a serving plate (I use an 8 oz. empty tomato paste can with both ends removed). Put 5 stuffed tubes upright inside the mold.

In a large bowl toss together the greens and truffle oil. Make a bouquet with 6 or more green leaves in your hand; insert in the center of the ring; remove the ring, sprinkle with French salt; decorate the plate with balsamic vinegar. Repeat this same process with each serving plate and serve.

Wine recommendation: Pinot Gris; Chardonnay

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