that would be the prudent thing to do, Lee


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