Okie Italian Pasta Salad
1 (12-ounce) package Della Terra fusilli pasta 1 cucumber, diced
½ red onion, diced
2 cups cherry tomatoes, halved
2 tablespoons Scissortail Farms basil, chopped 1 small can sliced black olives, drained
1½ ounces Prairie Wolf Vodka
½ ounce Prairie Wolf Dark Coffee liqueur
1 ounce Compadres Midnight Oil ground espresso 4 slices Bar-s bacon, cooked and crumbled 1 cup mini pepperonis ¼ cup shredded Parmesan cheese
1 (8-ounce) Lovera’s Caciocavera cheese, cut into small cubes
¾ cup Diane’s Legendary Italian Salad Dressing
1. Cook pasta to al dente, according to package directions. Drain and rinse. Place pasta in a large serving bowl.
2. Add cucumber, onion, tomatoes, basil, olives, bacon, pepperoni and cheeses. Toss to combine. Add dressing, gently mixing. If making ahead of time, you may want to add a little more dressing closer to serving time to boost the flavor.
Note: This salad is best made a few hours ahead of time. But it can also be served right away at room temperature. beans, freshly brewed and chilled
½ ounce simple syrup ½ ounce Hiland Heavy Cream
1. Add vodka, coffee liqueur, espresso and simple syrup to a shaker filled with ice. Shake until well-chilled.
2. Strain into a chilled martini glass. Cover with a thin layer of heavy cream.