On Thu, 5 May 2011 10:19:20 -0500, "Storrmmee"
> wrote:

>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

For two people you'd want to cut the recipe to 1/4 I think.

Lou

>
>"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.
>>
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