On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
> wrote:

>JeanineAlyse wrote:
>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>> snip-snip-snip....
>>> sometimes we just want enough pasta salad for that one meal. So
>>> what's the trick for doing that if you are cooking for just two or
>>> three people?
>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>> chop up whatever veggies (with meat included if used) you want to fill
>> the bowl just half way. Eyeball (or actually measure) the amount of
>> chopped-ups and cook only one-half that amount of dry pasta. Do
>> remember to imagine the bowl as the total amount of salad you will be
>> satisfied to serve/eat within however many meals you may want it
>> for.
>>
>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>> meat and 3/4 cup dry pasta will give you a good balance, and the
>> dressing/seasonings are added as appropriate.
>> ...PickyPastaSaladLover
>
>Aha! I guess the trick then would be to measure the veggies first instead
>of just tossing them in the bowl. Thanks!

Use a recipe or make your own. Once you have a benchmark you can
deviate but if you're having trouble you need a starting point. More
is not always better as you need a balance.

Here's my benchmark recipe. It's also on the rfc signature dishes
page. It took me a long time to get it right and I may sway a little
but not much and never on the dressing. I'm sure there's something in
it you can't or wont eat but at least you'll get the idea.

sopresetta pasta salad by lou

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.