this sounds excellent but i would have to make it for a party, way to much
for just the two of us... or it should be... but probably in reality isn't,
lol, Lee


"Lou Decruss" > wrote in message
...
> 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.
>
>
>
>
>
>
>
>
>
>
>
>
>
>