Kris wrote:
> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris

I don't know if it is my best, but this immediately came to mind.
I practically lived on it one summer--tinkered it to perfection
(according to MY taste buds, anyway). Hmmm. Now I am going to
have to make some.... It is best made a day in advance. I
usually give it an occasional stir.

Jean B's Shell and Black Bean Salad

Balsamic Dressing:
6 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 medium cloves, garlic, minced (not pressed)
1/2 tsp sugar
1/4 tsp salt

2 c uncooked small shell pasta
14-oz can black beans, rinsed and drained
1 large red or yellow bell pepper, diced
12 kalamata olives, pitted and finely chopped
2 Tbsp small capers (the nonpareil type)
2 Tbsp chopped parsley
lots of freshly ground black pepper

Dressing: Combine all ingredients, preferably about half an hour
ere using to let flavors meld.
Cook pasta until al dente. Pour into colander in sink, run
cold water over it, and drain well. Put pasta in a large bowl;
add half of the dressing and mix well. Let stand while you
prepare the rest of the ingredients.
Add black beans, bell pepper, olives, capers, and parsley.
Grind a lot of black pepper over top. Stir well. Add remaining
dressing; stir well. Refrigerate until serving time—preferably
the next day.
***********

Ah yes, since I have my salad file open, here is the recipe I
spoke of a few days ago. I kluged it together when I was pretty
much a kid.... Obviously NOT low sodium....

Jean B's Dilled Macaroni Salad

After much testing, this recipe emerged.

2 c elbow macaroni, cooked and drained
1 Tbsp chopped scallion
1/2 c mayonnaise
1/4 c sour cream
1 Tbsp lemon juice
1 1/2 tsp salt ( I suspect that I’d use less now—-maybe much less)
dill weed to taste—-just keep shaking it in and stirring it
pinch white pepper
minced green olives—again, this is by sight: you want a nice
amount when you stir them in
green olive juice to taste
dill for garnish

In a large bowl, combine the pasta and salad. Blend together
remaining ingredients. Toss with macaroni and chill. The
macaroni will probably absorb some dressing, so you may want to
moisten it with more, with approximately the same constituents.
Taste it and see what needs to be adjusted. Garnish with more
dill—possibly fresh.

Odd, but I could swear this also contained some hard-boiled egg.
Also, a bit of minced celery would add some texture.... I don't
recall whether I ever tried adding any.


--
Jean B.