Edit ModuleShow Tags

Ensalata Parlez Vous Francais

Just in time for spring, Chef Bruno whips up a zesty pasta salad with homemade French dressing.

Chef Bruno enjoys a visit with his friends Antonio and Marina Colandrea, owners of Marina's Pizza in Tampa, Florida.

Hello to all of my readers! During a recent trip to Las Vegas, I ran into a French friend of mine that I’d previously met at a pizza show in Italy. Our conversation inspired me to come up with a new recipe. And since we’re heading into springtime and many of us are taking a break from heavier foods, I wanted it to keep it light, healthy and very easy to make.

I call it Ensalata Parlez Vous Francais, and it’s exactly what it sounds like. Add this delicious pasta salad as a special to your restaurant menu, and your customers will love it. I know my wife does!



Ingredients for French Dressing:

Juice from 2 lemons
4 tbsp. wine vinegar
1½ tsp. salt
½ tsp. pepper
1 tbsp. French mustard
2 tsp. brown sugar (optional)
¾ c. olive oil

Pour lemon juice, vinegar, salt, pepper, mustard and sugar into a jug. Whisk the mixture with a fork until evenly blended. Slowly work the oil into the mixture. Shake ingredients together in a liquidizer or blender and blend for a few seconds. Shake in a screw-top jar and store in refrigerator for 2 hours before using. Makes about 1 pint.

Ingredients for Salad:

4 oz. Italian anelletti pasta or tortellini
1 medium red pepper
2 oz. black olives
3 tbsp. chopped parsley
4 tbsp. French dressing
1 fresh garlic clove
Salt and pepper to taste

Cook anelletti pasta rings in boiling water for 15 minutes until tender. Drain and rinse in cold water. Dice red peppers and place in salad bowl with pasta. Add olives and parsley to pasta. Mix in French dressing with garlic and pour over salad. Mix well. Adjust seasoning to taste.

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Eight Ways to Jump-Start Spring Sales

From Easter through Mother’s Day, here are 8 ways to ring in the spring with seasonal flings and give your sales a jump start.

Tips from the Team: Serving Up the Suds

Sean Dempsey explains how to pour on the profits by adding craft beers to your operation.

Preventing the Pita Effect in Par-Baked Pizzas

Par-baked crusts offer some time-saving advantages, but keep these tips in mind to prevent the formation of pockets.

Old-School vs. Online Marketing: Getting the Best Out of Both

From flyers to Google Ads, Think Tankers share tips and tricks for marketing your pizzeria.

2019: Already a Year to Remember

The U.S. Pizza Team shines on ESPN3

Product Spotlight-March 2019

Maintain a Good Relationship With Your Oven to Avoid Later Heartache

Buying an oven is like getting married—weigh the pros and cons carefully before rushing into a long-term commitment.

Milwaukee-Style Pizza Offers Up Great Options for Pizza & Beer Pairing

You can’t go to Milwaukee and not drink beer. Fortunately, Milwaukee-style pizza was designed with beer drinkers in mind.

Paying Your Pizzeria's Employees Well Can Yield Big Dividends

Derrick Tung, owner of Paulie Gee’s Logan Square in Chicago, details his innovative approach to paying and incentivizing employees—and why his opening night was such a stinker.

Adding Deli Sandwiches Can Kick Up Your Pizzeria's Sales

Thinking of adding a deli component to your pizzeria? These two creative operators explain how sandwich success has kept their pizza businesses booming.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags