Italian Flag Mafaldine

This is one of the first flavor combinations we created.  It is named for the colors of the flag although we use tomato, plain and garlic-parsley flavors.  It is indeed a colorful dish with a ton of possible variations and what we love about it is the simplicity in the preparation versus the zing of flavor and color!

Mafaldine can be a touch fussy to work with.  If it is overcooked the curly edges may start to break away so do keep an eye on your pasta boil!

Italian Flag Mafaldine
Serves: 6
This makes a great summer salad! You can add halved grape tomatoes and black olives if you like.
  • 1 pound Flour City Pasta Italian Flag Mafaldine
  • 1 cup salad dressing (Greek, Italian or Balsamic)
  • 1 Cucumber, sliced and quartered
  • 12 ounces crumbled feta cheese
  1. Bring several quarts of water to boil. Add mafaldine and cook al dente (about 6 minutes)
  2. Drain and rinse with cool water.
  3. Add cucumber and salad dressing
  4. Serve with feta cheese sprinkled on top.


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