Your best pasta salad?
On May 12, 5:21*pm, Rusty > 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 brought this to a Mother's Day picnic and not a morsel was left.
>
> Everyone raved about it. * Rusty from MD
>
> * * * * * * * Orzo with Tomatoes, Feta & Green Onions
> * * * * * * * * * - from Giada De Laurentiis
>
> * * * 1/4 *cup * * * * * red wine vinegar
> * * 2 * * *tablespoons * fresh lemon juice
> * * 1 * * *teaspoon * * *honey
> * * * 1/2 *cup * * * * * olive oil
> * * 6 * * *cups * * * * *chicken broth
> * * 1 * * *lb * * * * * *orzo
> * * 2 * * *cups * * * * *red & yellow teardrop tomatoes -- halved
> * * 7 * * *oz * * * * * *Feta cheese -- cut in 1/2" cubes
> * * 1 * * *cup * * * * * chopped fresh basil
> * * 1 * * *cup * * * * * chopped green onions
> * * * 1/2 *cup * * * * * pine nuts -- toasted
>
> Whisk vinegar, lemon juice and honey in small bowl. *Gradually whisk in
> oil. *Season vinaigrette with salt and pepper. *(Can be made 2 days
> ahead. *Cover and chill.) *Bring broth to boil in heavy large saucepan.
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