On Mar 30, 5:25*pm, Lou Decruss > wrote:
> On Sun, 29 Mar 2009 14:20:32 -0700 (PDT), "
>
> > wrote:
> >I have question about making a pasta salad so to speak. I have had a
> >pasta salad at places, and there are vegtables mixed in such as
> >cauliflower, brocolli, carrots, peas and so forth. To make this I
> >assume you cook the pasta, and then cook the veggies, and mix them
> >together. What would you use as a binder: olive oil? What else would
> >you add.
>
> Everyone will have their favorite. *Here's mine and how I do it.
>
> Lou
> ------------------------------------------------
> sopresetta *pasta salad
>
> 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.

Sounds really good, but pricey. Looks like it makes a lot though,
maybe I could halve it and call it good.

Kris