On May 12, 9:34*am, "Jean B." > wrote:
> 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.- Hide quoted text -
>
> - Show quoted text -

Thanks for these! The one with black beans looks particularly good.

I love dill in warm weather, too.

Kris