Saffron Pasta Salad with Dill Havarti

6-8 servings
Cook Time
This pasta salad is the perfect match for poached or grilled salmon.


  • 2 ounces sun-dried tomatoes, thinly sliced
  • ¼ cup vodka
  • ¼ cup bloody mary mix
  • Pinch saffron threads
  • 1 pound farfalle pasta
  • 2 teaspoons olive oil
  • ½ cup celery, chopped
  • ½ cup onions, chopped
  • ½ cup carrots, chopped
  • 2 cloves garlic, minced
  • 1 head fennel, stalks trimmed
  • 2 cups Pinot Grigio
  • 2 cups chicken stock
  • 1 medium red onion, thinly sliced
  • 12 ounces Roth Dill Havarti, cubed
  • ¾ cup mayonnaise
  • 2 tablespoons fresh dill
  • Juice of 1 lemon
  • Sea salt and black pepper, to taste


  1. Marinate sun-dried tomatoes in vodka and bloody mary mix for several hours or overnight. Strain and reserve sun-dried tomatoes.
  2. Add saffron to 2 quarts of boiling water and bring to boil.
  3. Cook pasta in saffron water for 1-2 minutes less than package directions for al dente.
  4. Drain pasta and rinse with cold water. Refrigerate pasta until assembly of salad.
  5. Heat olive oil in a large pan; sauté celery, onions, carrots and garlic for 5 minutes or until slightly softened and translucent.
  6. Place head of fennel over sautéed vegetables. Cover with wine and chicken stock, bring to a simmer over medium heat and cook for 25-30 minutes or until fennel is tender but still firm.
  7. Remove fennel from pan and cut into ¾-inch cubes.
  8. In a large mixing bowl, combine pasta with fennel, sautéed vegetables, sun-dried tomatoes, red onion, Roth Dill Havarti, mayonnaise, dill, lemon juice, salt and pepper and toss well to combine.