Page 1 of 2 12 LastLast
Results 1 to 20 of 22

Thread: Your best pasta salad?

  1. #1
    Kris Guest

    Default Your best pasta salad?

    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

  2. #2
    [email protected] Guest

    Default Re: Your best pasta salad?

    On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris <[email protected]>
    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.


  3. #3
    Omelet Guest

    Default Re: Your best pasta salad?

    In article
    <[email protected]>,
    Kris <[email protected]> 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.

  4. #4
    Puester Guest

    Default Re: Your best pasta salad?

    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


  5. #5
    Jean B. Guest

    Default Re: Your best pasta salad?

    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.

  6. #6
    koko Guest

    Default Re: Your best pasta salad?

    On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris <[email protected]>
    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

  7. #7
    Melba's Jammin' Guest

    Default Re: Your best pasta salad?

    In article <[email protected]>,
    koko <[email protected]> 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."

  8. #8
    The Ranger Guest

    Default Re: Your best pasta salad?

    koko <[email protected]> wrote in message
    news:[email protected]..
    [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



  9. #9
    Kris Guest

    Default Re: Your best pasta salad?

    On May 12, 9:34*am, "Jean B." <jb...@rcn.com> 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

  10. #10
    Jean B. Guest

    Default Re: Your best pasta salad?

    koko wrote:
    > On Mon, 11 May 2009 17:46:23 -0700 (PDT), Kris <[email protected]>
    > 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.

  11. #11
    Jean B. Guest

    Default Re: Your best pasta salad?

    The Ranger wrote:
    > koko <[email protected]> wrote in message
    > news:[email protected]..
    > [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.

  12. #12
    Jean B. Guest

    Default Re: Your best pasta salad?

    Kris wrote:
    > On May 12, 9:34 am, "Jean B." <jb...@rcn.com> 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.

  13. #13
    Gregory Morrow Guest

    Default Re: Your best pasta salad?


    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



  14. #14
    Elder Guest

    Default Re: Your best pasta salad?

    In article <7ae078f5-2b31-45ab-b9c1-49795df3fc90
    @r36g2000vbr.googlegroups.com>, [email protected] 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

  15. #15
    Rusty Guest

    Default Re: Your best pasta salad?

    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.



  16. #16
    Kris Guest

    Default Re: Your best pasta salad?

    On May 12, 5:21*pm, Rusty <larust...@yahoo.com> 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.
    > * 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.-Hide quoted text -
    >
    > - Show quoted text -


    Mmm. I love Giada recipes!

    Kris

  17. #17
    Dimitri Guest

    Default Re: Your best pasta salad?


    "Kris" <[email protected]> wrote in message
    news:[email protected]...
    > 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.


  18. #18
    koko Guest

    Default Re: Your best pasta salad?

    On Tue, 12 May 2009 10:32:56 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >In article <[email protected]>,
    > koko <[email protected]> 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

  19. #19
    Bob Terwilliger Guest

    Default Re: Your best pasta salad?

    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




  20. #20
    Kris Guest

    Default Re: Your best pasta salad?

    On May 13, 6:58*am, "Bob Terwilliger" <virtualgoth@die_spammer.biz>
    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

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32