Julia Altshuler wrote:

> jay wrote:
> >
> >>I have to attend an event that requires me to bring a meatless dish
> >>for 5 people. I'd like to make a pasta salad but have never made one
> >>(yeah, yeah, so I'm not the world's best cook) Does anyone have a
> >>tasty recipe?? Thanks so much!!
>
>
> The trick to a good vegetarian pasta salad is getting the proportions of
> pasta to vegetable right. By volume, that's by looking at the amounts,
> not by weighing them, you want about half cooked pasta and half
> vegetables. I recommend boiling the pasta first, putting in a bowl to
> cool, then slicing the vegetables. After that, nearly anything goes.
>
>
> You say you're not the world's most experienced cook so I'm getting
> basic here. I'm not trying to insult your intelligence; I'm just
> figuring that it is better to say something you already know than leave
> out something you don't.
>
>
> Vegetables might include:
>
>
> bell pepper slices, red, yellow, and/or green
> broccoli florets
> carrots, grated
> cilantro
> cherry or grape tomatoes
> dill
> parsley
> scallions
> snow peas
> zucchini slices
> any other vegetable except starchy ones like potatoes or sweet potatoes
> (There's enough starch in the pasta.) Also, leave out the usual salad
> greens like lettuce.
>
>
> You don't need all of them. Just go to the supermarket and get what
> appeals.
>
>
> Now fill the bowl with vegetables that are appropriately cleaned,
> seeded, and chopped. You might want to boil the broccoli for a few
> seconds before putting it in. The rest are good raw.


For ease you might want to get the veg from the salad bar at your local
soopermart (if they have one), it can save time and even money...

--
Best
Greg