Another recipe that we make every year for Easter and frequently make throughout the Summertime that I’m excited to share with all of you is Italian Linguine. I love this so much that I tend to eat too much of it every time, haha.
It’s a great, refreshing pasta dish that is perfect for Summer BBQs, birthdays, and holidays! I also have a large family where we always need to make extra. Mind you, this is the general recipe but we tend to adjust the dressing and/or other ingredients to our liking so feel free to add or take away anything you’d like.
One thing I recently discovered that I thought was interesting is that the cucumbers here in South Korea look different. They are longer and skinnier with little spines that sometimes have little spikes coming out of them. Coming from the US, I just assumed all cucumbers were the same. I find it quite interesting though every time I come across something such as cucumbers that are appear different. Just be sure to peel the Korean cucumbers if the spines are too spiky. This may make them uncomfortable to eat.
Also, as you can see below, you will need a good peeler or knife. Although cute, my pink rabbit peeler didn’t do me justice.
Cheese is one of my favorite ingredients added to linguine. We usually get brick cheese that is either Colby Jack or Monterey Jack. However, here in Korea we could only find a wedge of Gouda cheese which turned out pretty good!
It wouldn’t be Italian Linguine without salad supreme. Again, being in South Korea has it’s limitations when it comes to certain foods or ingredients. Luckily, I decided to pack a jar of salad supreme just for this recipe! You may however be able to order some through Amazon.
We hope you enjoy this recipe!
~ Jasmin & Michelle ❤︎
INGREDIENTS
- box of linguine pasta
- 1 8oz bottle of zesty or regular italian dressing
- brick of cheese
- 1 medium cucumber
- 1 cup of cut cherry tomatos
- sliced pepperoni
- 1/4 cup salad supreme
INSTRUCTIONS
- Begin by cooking the linguine according to the package directions. While the linguine is cooking, prepare the other ingredients.
- Cut the brick cheese into one inch cubes, slice the tomatoes in half or in quarters, slice the pepperoni into quarter pieces or to your desired size. Combine everything into a large bowl.
- Once the linguine is finished cooking, drain and rinse under cold water. Add the linguine to the mixture, then the salad supreme.
- Finally, pour in about 1 bottle of italian dressing. Toss until well mixed and refrigerate until ready to serve.
- Enjoy!
Leftover linguine should be covered, put in a sealed container or baggy, and put in the fridge.
