On Wed, 11 Jun 2008 12:48:26 -0400, "kilikini"
> wrote:

>Dimitri wrote:
>> Mine is up in the air;
>>
>> Who's cooking?
>> What's cooking?
>>
>> Tonight a BIL & his wife are coming down the coast. Scored some 15%
>> ground beef @ $1.59 per pound. It's been a long time I think I'll
>> make Chili Size.
>
>We're attending a Usenet group cook-in thingy on Sunday, but it's associated
>with cats (RPCA for those of you in the know). I still don't know what I'm
>bringing, though! The main dishes being served by the hostess are lasagna
>with a tossed salad and garlic bread. Most other folks are bringing
>desserts. I'm thinking along the lines of maybe, appetizer-ish. Something
>that will easily travel for about an hour and a half. I've got resources, I
>just need to tap into them. :~)
>
>kili
>
This would go nicely. It's 100% my own recipe, and took me over a year
to tweak. Maybe I'll ask Cathy to add me to the signature dishes
page. I have the deli slice the meat and cheese in 3/8" slices to
make it easier to cube. You might want to make half a batch, but I'm
sure piggie boy could eat any leftovers in a day or so. You can cut
costs by eliminating some of the meat or cheese, but I wouldn't mess
with the dressing. It's along the lines of what Italian deli's sell,
but much better. A red pepper instead of the green will make it
pretty, but they're always so expensive I kept the recipe using green.
I've actually used both at times.

Lou

Sopresetta Pasta Salad

dressing:

2 1/4 oz. garlic
1 1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. dry mustard
1/4 teaspoon ground fennel
1 t. black pepper
1 tb. kosher salt
1/2 t. celery seed
1 t. fennel seed
1 t. dry tyme
1 tb. dried basil

Salad

1 pound cubed mozzarella
1 pound cubed provolone
4 oz. romano
1/2 pound cubed sopresetta
1 pound cubed genoa salami
1/2 pound chopped onion
3/4 lb. chopped green pepper
4 oz sliced baby carrots
6 oz black olives drained and sliced
6 oz. green olives drained and sliced
1 cup curley parsley. Culled, chopped rough
2 cups freshly chopped tomatoes

32 oz. rotinni

In mixing bowl, wisk dressing ingredients together. Set aside.

Prepare remaining ingredients and set aside, reserving tomatoes.

Cook pasta for about 7 minutes. (slightly undercooked)
Drain well and transfer to a large mixing bowl. Drizzle dressing all
over pasta
Gently toss to coat. Add remaining ingredients, (except tomatoes)
toss to mix.
Do not overwork or pasta will break. Transfer to appropriate size
serving bowl.
Spread the tomatoes evenly over salad. Cover tightly and refrigerate
overnight.

Service may require additional EVO. Grated parm is also a nice touch.