Farmer’s Cheese Vareniki Pesto Picnic Salad

The perfect picnic partner, this dumpling dish is a refreshing change from the usual pasta salad thanks to the use of our plump little cheese-stuffed vareniki. Feel free to mix up the veggies based on what is looking fresh at the market. We love asparagus, fava beans, or snap peas as substitutes for green beans. The salad can be made up to 2 days in advance. Just bring it to room temperature before serving for the best flavor.

PREP TIME 10 minutes

COOK TIME 15 minutes

SERVING SIZE 2

SPECIAL EQUIPMENT none

INGREDIENTS

8 ounces fingerling potatoes, peeled and cut into ¼-inch thick coins

1 package Kachka Tvorog Vareniki (farmer’s cheese dumplings)

4 ounces green beans, trimmed and cut into 1-inch lengths

1 (7-ounce) package Classic Foods basil pesto, brought to room temperature

1 tablespoon lemon juice

¼ cup pine nuts, toasted

¼ cup basil leaves for garnish (optional)

METHOD

Bring a large pot of water to a boil. Add the potatoes and 1 tablespoon of salt. Cook until the potatoes are fork-tender, about 4-5 minutes. Transfer the potatoes to a large bowl with a slotted spoon and set aside. Reserve cooking water.

Fill a bowl with ice water and set aside. Add the vareniki and green beans to the pot of boiling water, reduce heat to medium high and cook until the vareniki are tender, 3-4  minutes. Strain, and transfer vareniki and green beans to ice water and let cool for a few minutes.
When dumplings and green beans are chilled, drain the dumplings and green beans from the ice water and add them to the bowl with the potatoes. Gently fold in the pesto and lemon juice. 

Store in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving. Add a little warm water to the dish, if desired, to thin the pesto out so it coats the dumplings evenly.  Sprinkle the salad with pine nuts and extra basil leaves and  serve.  

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