Good evening all,

I have to bring a pasta salad to a group picnic, and am feeling a bit
tired of my standby, pesto tortellini salad with chicken and grape
tomatoes. (Hopefully this feeling will pass, as I love this salad).
It made me wonder what other cooks make regularly...

I'm a viniagrette dressing person, as opposed to mayo-based. I may
make a lemon orzo salad, come to think of it. Or a peasant-style Greek
salad with cucumber, tomato and red onion with feta.

What do you guys like?

Many thanks for any inspiration that comes forth,
Kris

On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris >
wrote:

>Good evening all,
>
>I have to bring a pasta salad to a group picnic, and am feeling a bit
>tired of my standby, pesto tortellini salad with chicken and grape
>tomatoes. (Hopefully this feeling will pass, as I love this salad).
>It made me wonder what other cooks make regularly...
>
>I'm a viniagrette dressing person, as opposed to mayo-based. I may
>make a lemon orzo salad, come to think of it. Or a peasant-style Greek
>salad with cucumber, tomato and red onion with feta.
>
>What do you guys like?
>
>Many thanks for any inspiration that comes forth,
>Kris



* Exported from MasterCook *

Pasta Salad with Vinaigrette

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Elbow, penne, or similar pasta shape
cooked and cooled
10 ounces Tomatoes -- diced or cut into wedges
2 ounces Olives -- pitted and chopped
1 ounce Pine nuts -- toasted
3 ounces Red or sweet onions -- diced
10 fluid ounces Vinaigrette
Salt -- as needed
Black pepper -- as needed, ground

Combine all of the ingredients. Marinate for several hours under
refrigeration. Serve.

- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 545 Calories; 23g Fat (38.8%
calories from fat); 12g Protein; 71g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 125mg Sodium. Exchanges: 4 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

In article
>,
Kris > wrote:

> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris

We've always used the tri-color twisty pasta with sliced black olives,
fake crab meat chunks (broken up a bit, or use shrimp if you don't like
Surimi), chopped celery, dressed with ranch dressing.

Add black pepper to taste.

Chives go ok in that too, but I generally leave them out.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Kris wrote:
> Good evening all,
>
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris

Not mine, but my version of James Beard's:

Italian Sausage Salad from "Beard on Pasta" cookbook

6 Italian style link sausages, sweet or hot, poached, then
sliced and browned
1/2 lb. pasta twists, cooked
2 green, 2 red peppers, sliced into strips
2 red onions, thinkly slkiced
2 cups canned kidney or black beans, drained
3 hard boiled eggs, quartered
3 Tbsp, chopped Italian parsley
black or cured olives (optional)
dressing:
2/3 c. olive oil
3 Tbsp wine vinegar
1 clove garlic, chopped
1/2 tsp. salt
freshly ground black pepper
pinch of oregano

Combine salad ingredients in a large bowl. Combine dressing
ingredients, mix well
then add to salad, tossing gently. Let mature in the
refrigerator a few hours or overnight.

gloria p

Kris wrote:
> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris

I don't know if it is my best, but this immediately came to mind.
I practically lived on it one summer--tinkered it to perfection
(according to MY taste buds, anyway). Hmmm. Now I am going to
have to make some.... It is best made a day in advance. I
usually give it an occasional stir.

Jean B's Shell and Black Bean Salad

Balsamic Dressing:
6 Tbsp balsamic vinegar
2 Tbsp extra virgin olive oil
2 medium cloves, garlic, minced (not pressed)
1/2 tsp sugar
1/4 tsp salt

2 c uncooked small shell pasta
14-oz can black beans, rinsed and drained
1 large red or yellow bell pepper, diced
12 kalamata olives, pitted and finely chopped
2 Tbsp small capers (the nonpareil type)
2 Tbsp chopped parsley
lots of freshly ground black pepper

Dressing: Combine all ingredients, preferably about half an hour
ere using to let flavors meld.
Cook pasta until al dente. Pour into colander in sink, run
cold water over it, and drain well. Put pasta in a large bowl;
add half of the dressing and mix well. Let stand while you
prepare the rest of the ingredients.
Add black beans, bell pepper, olives, capers, and parsley.
Grind a lot of black pepper over top. Stir well. Add remaining
dressing; stir well. Refrigerate until serving time—preferably
the next day.
***********

Ah yes, since I have my salad file open, here is the recipe I
spoke of a few days ago. I kluged it together when I was pretty
much a kid.... Obviously NOT low sodium....

Jean B's Dilled Macaroni Salad

After much testing, this recipe emerged.

2 c elbow macaroni, cooked and drained
1 Tbsp chopped scallion
1/2 c mayonnaise
1/4 c sour cream
1 Tbsp lemon juice
1 1/2 tsp salt ( I suspect that I’d use less now—-maybe much less)
dill weed to taste—-just keep shaking it in and stirring it
pinch white pepper
minced green olives—again, this is by sight: you want a nice
amount when you stir them in
green olive juice to taste
dill for garnish

In a large bowl, combine the pasta and salad. Blend together
remaining ingredients. Toss with macaroni and chill. The
macaroni will probably absorb some dressing, so you may want to
moisten it with more, with approximately the same constituents.
Taste it and see what needs to be adjusted. Garnish with more
dill—possibly fresh.

Odd, but I could swear this also contained some hard-boiled egg.
Also, a bit of minced celery would add some texture.... I don't
recall whether I ever tried adding any.


--
Jean B.

On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris >
wrote:

>Good evening all,
>
>I have to bring a pasta salad to a group picnic, and am feeling a bit
>tired of my standby, pesto tortellini salad with chicken and grape
>tomatoes. (Hopefully this feeling will pass, as I love this salad).
>It made me wonder what other cooks make regularly...
>
>I'm a viniagrette dressing person, as opposed to mayo-based. I may
>make a lemon orzo salad, come to think of it. Or a peasant-style Greek
>salad with cucumber, tomato and red onion with feta.
>
>What do you guys like?
>
>Many thanks for any inspiration that comes forth,
>Kris

I make this often in the summer.
At the end of the recipe I note the substitutes I make for some of the
ingredients.
http://kokoscorner.typepad.com/mycor...and-jicam.html

or

http://tinyurl.com/b29y7e

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26

In article >,
koko > wrote:

> I make this often in the summer.
> At the end of the recipe I note the substitutes I make for some of the
> ingredients.
> http://kokoscorner.typepad.com/mycor...and-jicam.html

> http://tinyurl.com/b29y7e
>
> koko
> --

Koko! You've got ads on your site!? :-0(
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

koko > wrote in message
...
[snip]
> I make this often in the summer.
> At the end of the recipe I note the substitutes I make for
> some of the ingredients.
> http://kokoscorner.typepad.com/mycor...and-jicam.html
> or
> http://tinyurl.com/b29y7e

Beware that shrimp paste! "Area clearing" doesn't nearly do it justice! One
of my Filipino friends brought out her Costco-sized jar of the stuff (from
her last trip home); OMG! It instantly filled the 40'X40' room with its
essence! It's NOT for the faint of heart nor the sensitive of scents!

The Ranger

On May 12, 9:34*am, "Jean B." > wrote:
> Kris wrote:
> > Good evening all,
>
> > I have to bring a pasta salad to a group picnic, and am feeling a bit
> > tired of my standby, pesto tortellini salad with chicken and grape
> > tomatoes. *(Hopefully this feeling will pass, as I love this salad).
> > It made me wonder what other cooks make regularly...
>
> > I'm a viniagrette dressing person, as opposed to mayo-based. I may
> > make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> > salad with cucumber, tomato and red onion with feta.
>
> > What do you guys like?
>
> > Many thanks for any inspiration that comes forth,
> > Kris
>
> I don't know if it is my best, but this immediately came to mind.
> * I practically lived on it one summer--tinkered it to perfection
> (according to MY taste buds, anyway). *Hmmm. *Now I am going to
> have to make some.... *It is best made a day in advance. *I
> usually give it an occasional stir.
>
> Jean B's Shell and Black Bean Salad
>
> Balsamic Dressing:
> 6 Tbsp balsamic vinegar
> 2 Tbsp extra virgin olive oil
> 2 medium cloves, garlic, minced (not pressed)
> 1/2 tsp sugar
> 1/4 tsp salt
>
> 2 c uncooked small shell pasta
> 14-oz can black beans, rinsed and drained
> 1 large red or yellow bell pepper, diced
> 12 kalamata olives, pitted and finely chopped
> 2 Tbsp small capers (the nonpareil type)
> 2 Tbsp chopped parsley
> lots of freshly ground black pepper
>
> Dressing: *Combine all ingredients, preferably about half an hour
> ere using to let flavors meld.
> * *Cook pasta until al dente. *Pour into colander in sink, run
> cold water over it, and drain well. *Put pasta in a large bowl;
> add half of the dressing and mix well. *Let stand while you
> prepare the rest of the ingredients.
> * *Add black beans, bell pepper, olives, capers, and parsley.
> Grind a lot of *black pepper over top. *Stir well. *Add remaining
> dressing; stir well. *Refrigerate until serving time—preferably
> the next day.
> ***********
>
> Ah yes, since I have my salad file open, here is the recipe I
> spoke of a few days ago. *I kluged it together when I was pretty
> much a kid.... *Obviously NOT low sodium....
>
> Jean B's Dilled Macaroni Salad
>
> After much testing, this recipe emerged.
>
> 2 c elbow macaroni, cooked and drained
> 1 Tbsp chopped scallion
> 1/2 c mayonnaise
> 1/4 c sour cream
> 1 Tbsp lemon juice
> 1 1/2 tsp salt ( I suspect that I’d use less now—-maybe much less)
> dill weed to taste—-just keep shaking it in and stirring it
> pinch white pepper
> minced green olives—again, this is by sight: *you want a nice
> amount when you stir them in
> green olive juice to taste
> dill for garnish
>
> In a large bowl, combine the pasta and salad. *Blend together
> remaining ingredients. *Toss with macaroni and chill. *The
> macaroni will probably absorb some dressing, so you may want to
> moisten it with more, with approximately the same constituents.
> Taste it and see what needs to be adjusted. *Garnish with more
> dill—possibly fresh.
>
> Odd, but I could swear this also contained some hard-boiled egg.
> Also, a bit of minced celery would add some texture.... *I don't
> recall whether I ever tried adding any.
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

Thanks for these! The one with black beans looks particularly good.

I love dill in warm weather, too.

Kris

koko wrote:
> On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris >
> wrote:
>
>> Good evening all,
>>
>> I have to bring a pasta salad to a group picnic, and am feeling a bit
>> tired of my standby, pesto tortellini salad with chicken and grape
>> tomatoes. (Hopefully this feeling will pass, as I love this salad).
>> It made me wonder what other cooks make regularly...
>>
>> I'm a viniagrette dressing person, as opposed to mayo-based. I may
>> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
>> salad with cucumber, tomato and red onion with feta.
>>
>> What do you guys like?
>>
>> Many thanks for any inspiration that comes forth,
>> Kris
>
> I make this often in the summer.
> At the end of the recipe I note the substitutes I make for some of the
> ingredients.
> http://kokoscorner.typepad.com/mycor...and-jicam.html
>
> or
>
> http://tinyurl.com/b29y7e
>
> koko
> --
>
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 04/26


Hmmmm. Might have to work on a pasta version. What heresy!

--
Jean B.

The Ranger wrote:
> koko > wrote in message
> ...
> [snip]
>> I make this often in the summer.
>> At the end of the recipe I note the substitutes I make for
>> some of the ingredients.
>> http://kokoscorner.typepad.com/mycor...and-jicam.html
>> or
>> http://tinyurl.com/b29y7e
>
> Beware that shrimp paste! "Area clearing" doesn't nearly do it justice! One
> of my Filipino friends brought out her Costco-sized jar of the stuff (from
> her last trip home); OMG! It instantly filled the 40'X40' room with its
> essence! It's NOT for the faint of heart nor the sensitive of scents!
>
> The Ranger
>
>
That is especially true on one's maiden voyage with shrimp paste.
I rather like the smell now, but I almost threw out the first
thing I made with it.

--
Jean B.

Kris wrote:
> On May 12, 9:34 am, "Jean B." > wrote:
>> Kris wrote:
>>> Good evening all,
>>> I have to bring a pasta salad to a group picnic, and am feeling a bit
>>> tired of my standby, pesto tortellini salad with chicken and grape
>>> tomatoes. (Hopefully this feeling will pass, as I love this salad).
>>> It made me wonder what other cooks make regularly...
>>> I'm a viniagrette dressing person, as opposed to mayo-based. I may
>>> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
>>> salad with cucumber, tomato and red onion with feta.
>>> What do you guys like?
>>> Many thanks for any inspiration that comes forth,
>>> Kris
>> I don't know if it is my best, but this immediately came to mind.
>> I practically lived on it one summer--tinkered it to perfection
>> (according to MY taste buds, anyway). Hmmm. Now I am going to
>> have to make some.... It is best made a day in advance. I
>> usually give it an occasional stir.
>>
>> Jean B's Shell and Black Bean Salad
>>
>> Balsamic Dressing:
>> 6 Tbsp balsamic vinegar
>> 2 Tbsp extra virgin olive oil
>> 2 medium cloves, garlic, minced (not pressed)
>> 1/2 tsp sugar
>> 1/4 tsp salt
>>
>> 2 c uncooked small shell pasta
>> 14-oz can black beans, rinsed and drained
>> 1 large red or yellow bell pepper, diced
>> 12 kalamata olives, pitted and finely chopped
>> 2 Tbsp small capers (the nonpareil type)
>> 2 Tbsp chopped parsley
>> lots of freshly ground black pepper
>>
>> Dressing: Combine all ingredients, preferably about half an hour
>> ere using to let flavors meld.
>> Cook pasta until al dente. Pour into colander in sink, run
>> cold water over it, and drain well. Put pasta in a large bowl;
>> add half of the dressing and mix well. Let stand while you
>> prepare the rest of the ingredients.
>> Add black beans, bell pepper, olives, capers, and parsley.
>> Grind a lot of black pepper over top. Stir well. Add remaining
>> dressing; stir well. Refrigerate until serving time—preferably
>> the next day.
>> ***********
>>
>> Ah yes, since I have my salad file open, here is the recipe I
>> spoke of a few days ago. I kluged it together when I was pretty
>> much a kid.... Obviously NOT low sodium....
>>
>> Jean B's Dilled Macaroni Salad
>>
>> After much testing, this recipe emerged.
>>
>> 2 c elbow macaroni, cooked and drained
>> 1 Tbsp chopped scallion
>> 1/2 c mayonnaise
>> 1/4 c sour cream
>> 1 Tbsp lemon juice
>> 1 1/2 tsp salt ( I suspect that I’d use less now—-maybe much less)
>> dill weed to taste—-just keep shaking it in and stirring it
>> pinch white pepper
>> minced green olives—again, this is by sight: you want a nice
>> amount when you stir them in
>> green olive juice to taste
>> dill for garnish
>>
>> In a large bowl, combine the pasta and salad. Blend together
>> remaining ingredients. Toss with macaroni and chill. The
>> macaroni will probably absorb some dressing, so you may want to
>> moisten it with more, with approximately the same constituents.
>> Taste it and see what needs to be adjusted. Garnish with more
>> dill—possibly fresh.
>>
>> Odd, but I could swear this also contained some hard-boiled egg.
>> Also, a bit of minced celery would add some texture.... I don't
>> recall whether I ever tried adding any.
>>
>> --
>> Jean B.- Hide quoted text -
>>
>> - Show quoted text -
>
> Thanks for these! The one with black beans looks particularly good.
>
> I love dill in warm weather, too.
>
> Kris

BTW, I like using the little shells because other ingredients
kind-of nestle in them. I actually thought I'd make this but I
couldn't find any organic peppers. Sniff. I must look some more.

Another BTW, I use the cheap Balsamic (or should I say "Balsamic")
vinegar in this--the kind-of ubiquitous Monari Federzoni (and that
in a wine-shaped bottle, not the ones in rectangular bottles). I
mention this because it is what I tinkered to perfection with.

I am going to have to go back and check the earlier handwritten
versions of the dill-olive one. I really thought this contained
egg, but it has been a LONG time. Lemme at least look at the one
I typed this in from (the original is buried in one of my oldest
notebooks).... No, not in that one. I do see I tried a variation
with... (universally loved) beets!

--
Jean B.

Kris wrote;

> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?


I like a vinaigrette dressing with some goat cheese added...or if you are
going Greek you could add some feta I guess. Some hearty stone - ground
mustard goes in the dressing, whirl it all up in a blender. I like stuff
like artichoke hearts, asparagus tips, sun - dried tomatoes, etc. For a bit
of texture contrast top with fried onions or garlic. For the onions you can
use the usual Durkee's, I buy my fried red onion and garlic at Asian stores,
these are used as a garnish on Viet dishes...they are also very cheap at the
Asian places.


--
Best
Greg

In article <7ae078f5-2b31-45ab-b9c1-49795df3fc90
@r36g2000vbr.googlegroups.com>, says...
> Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
>
That one wins it for me, with a little sea salt, black pepper and good
olive oil only to dress.

The sharpness of good feta means you don't need vinigar as long as it
sealed air tight until serving.
--
Carl Robson
Get cashback on your purchases
Topcashback http://www.TopCashBack.co.uk/skraggy_uk/ref/index.htm
Greasypalm http://www.greasypalm.co.uk/r/?l=1006553

Kris wrote:
> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris


I brought this to a Mother's Day picnic and not a morsel was left.

Everyone raved about it. Rusty from MD


Orzo with Tomatoes, Feta & Green Onions
- from Giada De Laurentiis


1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/2 cup olive oil
6 cups chicken broth
1 lb orzo
2 cups red & yellow teardrop tomatoes -- halved
7 oz Feta cheese -- cut in 1/2" cubes
1 cup chopped fresh basil
1 cup chopped green onions
1/2 cup pine nuts -- toasted

Whisk vinegar, lemon juice and honey in small bowl. Gradually whisk in
oil. Season vinaigrette with salt and pepper. (Can be made 2 days
ahead. Cover and chill.) Bring broth to boil in heavy large saucepan.
Stir in orzo, reduce heat to medium and cover partially; boil until
tender but still firm to bite, stirring occasionally. Drain. Transfer
to large wide bowl, tossing frequently until cool. Mix tomatoes, feta,
basil and green onions into orzo. Add vinaigrette; toss to coat.
Season with salt and pepper. (Can be made 2 hours ahead. Let stand at
room temperature.) Add pine nuts; toss. Serve at room temperature.

On May 12, 5:21*pm, Rusty > wrote:
> Kris wrote:
> > Good evening all,
>
> > I have to bring a pasta salad to a group picnic, and am feeling a bit
> > tired of my standby, pesto tortellini salad with chicken and grape
> > tomatoes. *(Hopefully this feeling will pass, as I love this salad).
> > It made me wonder what other cooks make regularly...
>
> > I'm a viniagrette dressing person, as opposed to mayo-based. I may
> > make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> > salad with cucumber, tomato and red onion with feta.
>
> > What do you guys like?
>
> > Many thanks for any inspiration that comes forth,
> > Kris
>
> * I brought this to a Mother's Day picnic and not a morsel was left.
>
> Everyone raved about it. * Rusty from MD
>
> * * * * * * * Orzo with Tomatoes, Feta & Green Onions
> * * * * * * * * * - from Giada De Laurentiis
>
> * * * 1/4 *cup * * * * * red wine vinegar
> * * 2 * * *tablespoons * fresh lemon juice
> * * 1 * * *teaspoon * * *honey
> * * * 1/2 *cup * * * * * olive oil
> * * 6 * * *cups * * * * *chicken broth
> * * 1 * * *lb * * * * * *orzo
> * * 2 * * *cups * * * * *red & yellow teardrop tomatoes -- halved
> * * 7 * * *oz * * * * * *Feta cheese -- cut in 1/2" cubes
> * * 1 * * *cup * * * * * chopped fresh basil
> * * 1 * * *cup * * * * * chopped green onions
> * * * 1/2 *cup * * * * * pine nuts -- toasted
>
> Whisk vinegar, lemon juice and honey in small bowl. *Gradually whisk in
> oil. *Season vinaigrette with salt and pepper. *(Can be made 2 days
> ahead. *Cover and chill.) *Bring broth to boil in heavy large saucepan.

"Kris" > wrote in message
...
> Good evening all,
>
> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?
>
> Many thanks for any inspiration that comes forth,
> Kris

See below:

Dimitri


There is no correct recipe for pasta salad. Pasta salad is one of the most
versatile and delicious salads, and it can be prepared with a wide variety
or ingredients. It can be Italian or Mexican in flavor. This is a great
opportunity to be creative. The important issues here are color, contrast,
texture and taste.

Preparation is involved in 4 steps:

1. CUTTING THE VEGETABLES
2. COOKING THE PASTA
3. MAKING THE DRESSING
4. FINAL ASSEMBLY


There are several methods and/or theories. The first theory is that the
pasta and vegetables should be cold and mixed cold and then dressed. This
method will keep the pasta and the vegetables crisp. The second method is
to mix all of the ingredients hot. Although this will tend to make the
pasta a little mushy, it will slightly cook the other ingredients and it
will soften their flavors.

Here's some of the things you can put into pasta salad:
pasta, Italian dressing, olive oil, red wine vinegar, red wine, white wine,
yellow onions, red onions, green onions, carrots, broccoli, Roma or other
tomatoes, mushrooms, radishes, cauliflower, celery, garlic, green peppers,
yellow peppers, red peppers, zucchini, Italian or curly parsley, basil,
fresh or ground oregano (the dried oregano fakes are not suitable.)
Pepperocini, salami, green or black olives, provolone cheese, parmesan
cheese, the kitchen sink, pine nuts, pesto, green beans, garbanzo beans, an
old kitchen towel, any kind of old leftover meat or cheese, salt and
pepper.......IT DOESN'T MATTER!

THIS IS AN AREA WHERE YOU DON'T NEED MEASUREMENTS. Most recipes call for
exact measurements, that's bologna. This is a case where you use the whole
onion, not a half a cup. Your only choice is what kind to use, not how
much.

BIG BATCH OF PASTA SALAD FOR THE HERD

Use the following: 2 pounds of mixed pasta (break the spaghetti into small
pieces if you are using spaghetti), 1 red onion, 1 yellow onion, 1 green
pepper, 1 red pepper, 10 to 20 pepperocini' sliced, 10 to 20 green or black
olives sliced, the flowers from 1 stock of broccoli or 1 (16 Oz.) package of
frozen mixed broccoli and cauliflower or Italian vegetables, 2 to 4 cloves
of crushed garlic, 2 ribs of celery, ¼ pound of salami cut into strips, ¼
pound of provolone cheese, 1 small zucchini, 1 cup of fresh grated parmesan
cheese, ½ to ¾ cup red vine vinegar, 1 cup of red or white wine, ½ cup of
sugar, ¼ teaspoon ground oregano, 1/8 cup or 1 small stalk with leaves of
fresh basil, 1 to 2 teaspoons salt, ½ to 1 teaspoon pepper, 1 to 1 ½ cups
of olive oil.

Here is my preferred method. Get a very large bowl and a large pot for
boiling the pasta. Fill the pasta pot with lightly salted water and a few
bay leaves, and start the pasta pot boiling. Select 1/8 to ¼ pound total
weight of mixed pasta shapes per person.
As the water is heating, wash and cut the vegetables into a shape compatible
with the pasta. If you are going to use spaghetti then cut all the
vegetables into this strips, if you are going to use penne pasta and wheels
or corkscrews, then use small squares of vegetables. If you are using
peppers then cut a few wheels of peppers to use as a garnish for the top.
Set aside any garnish like the peppers and a few onion rings.

Place all of the cut vegetables into the large bowl. Add the herbs, olives,
salt, pepper, reserving the parmesan cheese and the meat. Add the red wine
vinegar, wine and olive oil. Essentially you are going to make a very
chunky salad dressing in the large bowl.
About ½ way through the chopping and cutting the pasta water should be
ready. Add the pasta, stir once or twice to make sure the pasta doesn't
stick and continue to chop the vegetables.

Ideally you would add the different shapes to the pasta pot at different
times to make sure that all the shapes are cooked to the same degree. That's
insane. Add them all at once. If some are slightly underdone that's OK.
It will give the salad different textures. Cook the pasta to the al-dente
(to the teeth) stage. This is slightly undercooked. It's OK don't worry.
The dressing will soak in and soften the pasta slightly.

After the pasta is cooked drain and rinse the pasta. If you are using
frozen vegetables rinse in hot water, if you are using all fresh vegetables
then use cold water to cool the pasta lightly and rinse off the surface
starch.

Pour the pasta over the vegetables and dressing, and mix thoroughly with
your washed hands (they are the best tools). After it's thoroughly mixed,
add the salami strips, provolone cheese strips, and parmesan cheese and mix
again. Garnish with the pepper rings and add an olive to the center of each
ring. Cover with plastic wrap and refrigerate for at least 6 hours before
serving.

On Tue, 12 May 2009 10:32:56 -0500, Melba's Jammin'
> wrote:

>In article >,
> koko > wrote:
>
>> I make this often in the summer.
>> At the end of the recipe I note the substitutes I make for some of the
>> ingredients.
>> http://kokoscorner.typepad.com/mycor...and-jicam.html
>
>> http://tinyurl.com/b29y7e
>>
>> koko
>> --
>
>Koko! You've got ads on your site!? :-0(

NO. I've never had ads.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/26

Kris wrote:

> I have to bring a pasta salad to a group picnic, and am feeling a bit
> tired of my standby, pesto tortellini salad with chicken and grape
> tomatoes. (Hopefully this feeling will pass, as I love this salad).
> It made me wonder what other cooks make regularly...
>
> I'm a viniagrette dressing person, as opposed to mayo-based. I may
> make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> salad with cucumber, tomato and red onion with feta.
>
> What do you guys like?

The excellent book _CookSmart_ has an entire chapter devoted to pasta
salads. This time of year I'd go for the "Pasta Salad with Asparagus,
Mushrooms, Artichoke Hearts, and Parmesan." You can view the recipe at
amazon.com by clicking "look inside" on the Amazon page for that book; the
recipe is on page 201 of the book. The recipe calls for a creamy vinaigrette
which *cannot* be viewed; that recipe would be:

1/4 cup lemon juice
2 tablespoons mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
2/3 cup olive oil

If you have an immersion blender, just put all the ingredients into a tall
narrow container and blend. If you have a mini-chopper, you can blend
everything together with that instead. If you're working by hand, whisk the
lemon juice and mayo together, add the garlic (which should be minced
*extremely* fine), salt, and pepper; whisk to combine, then whisk
continuously while adding the olive oil: Add just a few drops of olive oil
at a time to start, then add oil in a slow steady drizzle while whisking
furiously to keep it all emulsified.

Vinaigrette will be best if used within one day.


Bob

On May 13, 6:58*am, "Bob Terwilliger" >
wrote:
> Kris wrote:
> > I have to bring a pasta salad to a group picnic, and am feeling a bit
> > tired of my standby, pesto tortellini salad with chicken and grape
> > tomatoes. *(Hopefully this feeling will pass, as I love this salad).
> > It made me wonder what other cooks make regularly...
>
> > I'm a viniagrette dressing person, as opposed to mayo-based. I may
> > make a lemon orzo salad, come to think of it. Or a peasant-style Greek
> > salad with cucumber, tomato and red onion with feta.
>
> > What do you guys like?
>
> The excellent book _CookSmart_ has an entire chapter devoted to pasta
> salads. This time of year I'd go for the "Pasta Salad with Asparagus,
> Mushrooms, Artichoke Hearts, and Parmesan." You can view the recipe at
> amazon.com by clicking "look inside" on the Amazon page for that book; the
> recipe is on page 201 of the book. The recipe calls for a creamy vinaigrette
> which *cannot* be viewed; that recipe would be:
>
> 1/4 cup lemon juice
> 2 tablespoons mayonnaise
> 1 large garlic clove, minced
> Salt and freshly ground black pepper
> 2/3 cup olive oil
>
> If you have an immersion blender, just put all the ingredients into a tall
> narrow container and blend. If you have a mini-chopper, you can blend
> everything together with that instead. If you're working by hand, whisk the
> lemon juice and mayo together, add the garlic (which should be minced
> *extremely* fine), salt, and pepper; whisk to combine, then whisk
> continuously while adding the olive oil: Add just a few drops of olive oil
> at a time to start, then add oil in a slow steady drizzle while whisking
> furiously to keep it all emulsified.
>
> Vinaigrette will be best if used within one day.
>
> Bob

That sounds like an excellent vinaigrette. Could be used with many
pasta salad ingredients, I bet. I'll have to keep this one handy.

Thank for posting it,
Kris

"koko" > wrote in message
...
> On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris >
> I make this often in the summer.
> At the end of the recipe I note the substitutes I make for some of the
> ingredients.
> http://kokoscorner.typepad.com/mycor...and-jicam.html
>
> or
>
> http://tinyurl.com/b29y7e


<SWOON>!!!! Oh my Alex, that sounds wonderful! Note to self: make sure to
visit SE AsianPI grocers SOON!

TammyM

"Kris" > wrote in message
...
> Good evening all,
<snip>

> What do you guys like?
>
> Many thanks for any inspiration that comes forth,

I made one recently that I liked a lot. I couldn't get orzo at the local
grocers, so used mini-bowties instead. Added lots of sundried tomatoes in
oil, chopped kalamata olives, feta cheese, toasted pine nuts, and dressed it
with Spanish EVOO and Spanish sherry vinegar vinaigrette (with garlic). I
think I also added some minced fresh oregano. It was heaven.

TammyM