Weekend Pasta Pairing Ideas with Mascarin Family Wines
Some weekends call for long hikes and campfires, others for slow evenings in the garden with a bowl of pasta and a beautiful bottle of Mascarin. Whether you are in the mood for something earthy and cozy, bright and citrusy, or light and garden‑fresh, these three make‑ahead pasta salads are designed to pair effortlessly with Mascarin Pinot Noir, Chardonnay, and Rosé of Pinot Noir.
Each recipe serves 4 and is written to be picnic‑friendly: delicious at room temperature, easy to transport, and even better after the flavors have had a chance to mingle.
Mascarin Pinot Noir & Rigatoni Salad with Sautéed Mushrooms, Parmesan, and Pine Nuts
The Mascarin Pinot Noir leans into red fruit, forest floor, and subtle spice, so this salad layers rigatoni with meaty mushrooms, toasted pine nuts, and plenty of Parm to echo those savory notes while keeping everything relaxed and weeknight‑easy.
Ingredients (serves 4)
• 12 oz rigatoni (or other short pasta)
• 3 tbsp extra‑virgin olive oil, divided
• 1 large shallot, finely sliced
• 12 oz mixed mushrooms (cremini, oyster, shiitake), sliced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1⁄3 cup dry white wine or vegetable broth
• 1⁄3 cup toasted pine nuts
• 1⁄2 cup shaved Parmigiano‑Reggiano (plus more for serving)
• 1⁄4 cup chopped flat‑leaf parsley
• 1–2 tsp red wine vinegar or lemon juice, to taste
• Kosher salt and freshly ground black pepper
Directions
1. Cook the rigatoni in well‑salted water until al dente. Drain, toss with 1 tbsp olive oil, and let cool slightly.
2. In a large skillet, warm 2 tbsp olive oil over medium heat. Add the shallot and a pinch of salt, and cook until soft and translucent, about 3 minutes.
3. Add the mushrooms and cook, stirring occasionally, until they release their liquid and turn golden at the edges, 7–8 minutes. Stir in the garlic and cook 1 minute more.
4. Deglaze the pan with the white wine or broth, scraping up any browned bits. Simmer for 2–3 minutes until most of the liquid has reduced. Remove from heat.
5. In a large bowl, combine the warm mushrooms, rigatoni, cherry tomatoes, toasted pine nuts, Parmigiano, and parsley. Season generously with salt and pepper, then add red wine vinegar or lemon juice to brighten. Toss gently.
6. Serve slightly warm or at room temperature with extra shavings of Parmesan and a generous pour of Mascarin Pinot Noir.
Hosting tip: Make this a few hours ahead and let it rest; the flavors deepen beautifully, and the texture stays plush—perfect with a glass of Pinot on the patio.
Mascarin Rosé of Pinot Noir & Pesto Macaroni with Basil, Peas, and Asparagus
Mascarin Rosé is all about lift—think citrus, stone fruit, and fresh herbs—so this vibrant green pesto pasta is full of spring vegetables and aromatic basil to mirror that energy in the glass.
Ingredients (serves 4)
• 10 oz elbow macaroni or cavatappi
• 1 cup fresh or frozen peas
• 1 bunch asparagus, trimmed and cut into 1‑inch pieces
• 1⁄3 cup toasted pine nuts or walnuts (plus extra for garnish)
Basil pesto:
• 2 packed cups fresh basil leaves
• 1⁄2 cup grated Parmigiano‑Reggiano
• 1 small garlic clove
• 1⁄3 cup extra‑virgin olive oil (plus a bit more as needed)
• Zest and juice of 1⁄2 lemon
• Kosher salt and freshly ground black pepper
Directions
1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, adding the peas and asparagus during the last 2–3 minutes of cooking. Drain and rinse briefly under cool water to stop the cooking.
2. While the pasta cooks, make the pesto: In a food processor, combine basil, Parmigiano, garlic, and pine nuts. Pulse until finely chopped. With the motor running, stream in olive oil until the mixture is creamy but still has texture. Season with lemon zest, lemon juice, salt, and pepper.
3. In a large bowl, toss the warm pasta and vegetables with enough pesto to coat generously (you may have a little pesto left, which is perfect for crostini the next day). If needed, loosen with a splash of pasta water or a drizzle of olive oil.
4. Taste and adjust seasoning with more lemon, salt, or pepper. Garnish with extra pine nuts and torn basil leaves.
5. Serve slightly chilled or at cool room temperature alongside glasses of Mascarin Rosé of Pinot Noir.
Hosting tip: This salad holds its color and freshness beautifully, making it a natural for picnic baskets or a first course at a long, lingering lunch.
Mascarin Chardonnay & Lemon‑Dill Orzo with Smoked Salmon
For Mascarin Chardonnay, a lemon‑dill orzo salad with smoked salmon picks up the wine’s citrus and fresh herb notes while the richness of the fish mirrors the wine’s texture.
Ingredients (serves 4)
• 10 oz orzo pasta
• 6 oz hot‑smoked or cold‑smoked salmon, flaked into bite‑size pieces
• 1 small cucumber, seeded and diced
• 1⁄3 cup thinly sliced red onion
• 1⁄4 cup capers, rinsed and drained
• 1⁄4 cup chopped fresh dill (plus extra for garnish)
• 2 tbsp chopped fresh parsley (optional)
Lemon‑dill dressing:
• 1⁄4 cup extra‑virgin olive oil
• Zest of 1 lemon
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or agave
• Kosher salt and freshly ground black pepper
Directions
1. Cook the orzo in salted water until al dente, then drain and spread on a sheet pan to cool slightly. Toss with a drizzle of olive oil to prevent sticking.
2. In a small jar or bowl, whisk together olive oil, lemon zest and juice, Dijon, honey, salt, and pepper until emulsified. Stir in the chopped dill.
3. In a large bowl, combine cooled orzo, smoked salmon, cucumber, red onion, and capers. Pour the dressing over the top and toss gently to coat, being careful not to break up the salmon too much.
4. Fold in additional dill and parsley if using. Taste and adjust seasoning with more lemon or salt.
5. Serve slightly chilled with Mascarin Chardonnay; garnish with lemon slices and dill fronds for an easy, elegant presentation.
Hosting tip: This salad improves as it sits, so it is ideal for prepping in the morning for a sunset dinner by the creek or on the deck.
Bringing It All Together
Set the table with simple linens, a big bowl of one (or all) of these salads, and chilled bottles of Mascarin Rosé and Chardonnay alongside a slightly cool Pinot Noir. Let guests choose the pairing that fits their weekend plans best, and encourage them to taste across the wines and pastas—there is no wrong answer when the company is good, the garden is glowing, and the glasses are full.
