Chef Red does Miami!

South Florida Pasta Salad

This week we travel to Miami and the fun, sun, surf, and football.  Well we have those things in Tampa, but Miami does have South Beach.  Miami’s food scene is very much like Tampa’s being influenced by the Latin community, oceans, and beach atmosphere.  So this week I go with a sunny Florida inspired dish featuring some South Florida flavors.  I made this for a couple of tailgates and everyone loves it, so it is most definitely a keeper.  It is full of veggies and fresh flavors that keep it light and festive.  So I give you all my South Florida Pasta Salad.  Make it and enjoy it with me this weekend.




  • 1 lb Farfalle or Bow Tie Pasta
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 1 can drained black olives
  • 1 cup diced sun-dried tomatoes
  • 1 can drained Artichoke Hearts (quartered)
  • 8-10 oz crumbled Feta cheese
  • 1 cup fresh chopped basil leaves
  • 1/2 cup fresh  chopped parsley

Salad Dressing

  • 4 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons red wine vinegar
  • ½ cup extra-virgin olive oil


Boil the pasta in salted water until al dente and drain well. Toss the cooked pasta with the fresh ground black pepper and olive oil.  For the dressing, add the vinegar to a blender and replace the lid. Turn on the blender add, 1 at a time through the feed opening, garlic, mustard, oregano, basil, salt, and black pepper. Make sure to leave the blender running while adding the ingredients. Finally add the olive oil in a slow thin stream and blend until well mixed.  Toss together the pasta, veggies, basil and parsley with enough of the dressing to coat.

 *This recipe yields 6 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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