Melba's Jammin' wrote:
> In article
> >,
> " > 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.
>>
>> Thanks
>>
>> Tom
>
> Don't cook those vegetables, Tom. Blanch them for a minute and then
> plunge into ice water to stop the cooking and to chill them. I don't
> think of using a "binder" for the salad, but rather a dressing, most
> often a bottled Italian dressing or a made-up-on-the-fly dressing with
> oil, vinegar, maybe some herbs, maybe some fresh parsley. Some black
> pepper, too. And a pinch of sugar. Mix the vegetables with the cooked
> pasta, add the dressing, and chill for an hour or so. Or serve it at
> room temperature. Sometimes I prefer the room temp. You can also use a
> small jar of marinated artichokes and its marinade as part of the
> dressing component.

Curious minds and all that, is pasta salad some sort of Midwestern
"thang?" I never heard or saw, or ate, any of it until we neighbors move
into Texas from the Midwest, somewhere up around southern Canada is
where they were from and they ate all sorts of weird stuff. I got used
to the stuff but really don't have a preference for it to this day. But,
then, I don't like corned beef and cabbage either.

"George Shirley" > wrote in message
...
> Melba's Jammin' wrote:
>> In article
>> >,
>> " > 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.
>>>
>>> Thanks
>>>
>>> Tom
>>
>> Don't cook those vegetables, Tom. Blanch them for a minute and then
>> plunge into ice water to stop the cooking and to chill them. I don't
>> think of using a "binder" for the salad, but rather a dressing, most
>> often a bottled Italian dressing or a made-up-on-the-fly dressing with
>> oil, vinegar, maybe some herbs, maybe some fresh parsley. Some black
>> pepper, too. And a pinch of sugar. Mix the vegetables with the cooked
>> pasta, add the dressing, and chill for an hour or so. Or serve it at
>> room temperature. Sometimes I prefer the room temp. You can also use a
>> small jar of marinated artichokes and its marinade as part of the
>> dressing component.
>
> Curious minds and all that, is pasta salad some sort of Midwestern
> "thang?" I never heard or saw, or ate, any of it until we neighbors move
> into Texas from the Midwest, somewhere up around southern Canada is where
> they were from and they ate all sorts of weird stuff. I got used to the
> stuff but really don't have a preference for it to this day. But, then, I
> don't like corned beef and cabbage either.

I think it was an 80's thing if you were hip. Kind of like the Jell-O salad
of the time.
Janet

Janet Bostwick wrote:
> "George Shirley" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>> In article
>>> >,
>>> " > 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.
>>>>
>>>> Thanks
>>>>
>>>> Tom
>>> Don't cook those vegetables, Tom. Blanch them for a minute and then
>>> plunge into ice water to stop the cooking and to chill them. I don't
>>> think of using a "binder" for the salad, but rather a dressing, most
>>> often a bottled Italian dressing or a made-up-on-the-fly dressing with
>>> oil, vinegar, maybe some herbs, maybe some fresh parsley. Some black
>>> pepper, too. And a pinch of sugar. Mix the vegetables with the cooked
>>> pasta, add the dressing, and chill for an hour or so. Or serve it at
>>> room temperature. Sometimes I prefer the room temp. You can also use a
>>> small jar of marinated artichokes and its marinade as part of the
>>> dressing component.
>> Curious minds and all that, is pasta salad some sort of Midwestern
>> "thang?" I never heard or saw, or ate, any of it until we neighbors move
>> into Texas from the Midwest, somewhere up around southern Canada is where
>> they were from and they ate all sorts of weird stuff. I got used to the
>> stuff but really don't have a preference for it to this day. But, then, I
>> don't like corned beef and cabbage either.
>
> I think it was an 80's thing if you were hip. Kind of like the Jell-O salad
> of the time.
> Janet
>
>
Let's see, the neighbor moved down the street in the sixties, DW made
jello salad in the sixties, we lived in the Middle east for most of the
eighties, nope, doesn't fit for me.

In article >,
George Shirley > wrote:


> > "George Shirley" > wrote in message

> >> Curious minds and all that, is pasta salad some sort of Midwestern

> jello salad in the sixties, we lived in the Middle east for most of the
> eighties, nope, doesn't fit for me.

I don't understand where the mid West is, somewhere in the East I think.
Don't know where the West or especially the far West is, I live way west
of those. Now you want to throw in the Middle east? I think I'll crawl
in bed and cry for a while.

:-(

--
Dan Abel
Petaluma, California USA

Dan Abel > wrote:

> I don't understand where the mid West is, somewhere in the East
> I think.

It means just west of anywhere that was already pacified when the
Founding Cleansers took over from the British.

S.

On Tue, 31 Mar 2009 03:00:03 +0000 (UTC), Steve Pope wrote:

> Dan Abel > wrote:
>
>> I don't understand where the mid West is, somewhere in the East
>> I think.
>
> It means just west of anywhere that was already pacified when the
> Founding Cleansers took over from the British.
>
> S.

'Founding Cleansers' has a nice ring to it.

your pal,
blake

George Shirley wrote:

>
> Curious minds and all that, is pasta salad some sort of Midwestern
> "thang?" I never heard or saw, or ate, any of it until we neighbors move
> into Texas from the Midwest, somewhere up around southern Canada is
> where they were from and they ate all sorts of weird stuff. I got used
> to the stuff but really don't have a preference for it to this day. But,
> then, I don't like corned beef and cabbage either.


When we lived in RI there was an Italian deli in Westerly
that made a delicious pasta salad with the tri-colored
rotini, chopped red onion, and garlicky mayo. They
occasionally added finely diced red and green peppers or
marinated artichoke hearts.

Around 1984 I found a recipe (James Beard, I think) for
Pasta Primavera which was some kind of noodles,
lightly sauteed onion, mushrooms and zucchini and chopped
parsley with an oil-and-vinegar and garlic dressing.
He also had a nice one with well-browned Italian sausage and
chopped parsley.

gloria p