- 1 -1 pound box Orecchiette Pasta or Shape of Your Choosing
- 1 bottle H-E-B Basting Oil
- 1 – 7 ounce container Greek Unflavored Yogurt
- 1/4 to 1/2 pound Tickler 18 month aged White Cheddar Cheese
- 1 container Dried Berries
- Dash of Sea Salt
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Cook Pasta al dente, according to package directions, using 1/3 bottle Basting Oil added to cooking water.
Cube and coarsely chop Cheese and coarsely chop berries if needed.
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Rinse pasta under cold water.
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Place pasta in bowl and add all other ingredients, pouring remainder of Basting Oil over all, add a dash of salt if desired.
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Mix gently to incorporate and coat pasta with Yogurt and Basting Oil.
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Remember: Pasta will absorb 60% of its weight in water; therefore, use a good quality water and always season it well.
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