If you don't want to go through the pick 'n click it's on my blog also
There's nothing like sitting in the dentist's chair for 2 hours, late
in the day, on an almost empty stomach. By the time the dentist was
finished having her fun with me I was tired, numb and hungry. Stan
offered to take me out for dinner, but with half of a numb face, which
of course would have made me a charming dinner companion, (dang, maybe
he wanted to watch me try and drink a glass of water, that would have
had some entertainment value for sure ;-) that and the possibility of
chewing off the inside of my unfeeling mouth, I passed on his generous
offer. This is the point in the conversation where he usually tells me
he was going to take me to my favorite expensive, or ethnic restaurant
that he doesn't really care for. He doesn't know, even after all these
years, who he's dealing with. Next time I'll take him up on it, eat
two bites, and take the rest home to eat when I get my face back.
<insert witchy cackle here>
I've been very hungry for a cold pasta salad, but not just any pasta,
I had to have a bow tie pasta salad. I bought some organic vegetable
bow ties last weekend and decided this was the perfect time to make
it. It's easy to make, easy to chew. Now all I had to do was make it
with what I had on hand, so here's what I did.
I think it was Marcella Hazen who said to generously salt the pasta
water. It should be as salty as the Mediterranean sea. Trust me, it
makes a big difference.
I had carrots, celery, red onion, parsley, basil, cucumber, bell
pepper and of course cooked bow ties.I chopped sliced and diced the
veggies needed.
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I added these to the perfectly cooked bow ties that were shocked in
cold water to cool them off quickly, and drained very well.
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Now to make the vinaigrette dressing. My basic recipe, to which you
can add different herbs and spices to, has vinegar, olive oil, garlic,
seasoned salt and mustard. If I use balsamic vinegar I use a one part
vinegar to two parts olive oil ratio. Since I didn't want a brown
pasta salad I used red wine vinegar with a one to three ratio.
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This is one of the few times I use a garlic press rather than the
knife and salt smash on the cutting board method. I start with one
clove of garlic. Sometimes I'll add one more at the end of the process
if it's not garlicky enough for me.
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Add one fourth teaspoon of seasoned salt. This can be adjusted later
also.
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One tablespoon Dijon mustard.
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Whisk together.
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Dump in vinegar and mix up really good.
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Slowly add olive oil whisking all the time.
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Mmmm just perfect.
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I didn't dress the whole pasta salad. I like to switch up the flavors
a little, and the next time I eat it I might use a mayo based dressing
with some different seasonings. I only dress what I'm eating at the
time.
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For lunch at work the next day I added some diced cheddar cheese and
some fresh cherry tomatoes along with the vinaigrette.
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My friends at work really liked it and it's all gone. ;-) this makes
me happy.
koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 7/26