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

"Kris" > wrote in message
...
On Mar 30, 5:25 pm, Lou Decruss > wrote:
> >
>
> 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

You believe that recipe... I don't... the only place that has ever been made
is at the keyboard.

On Tue, 31 Mar 2009 01:45:14 GMT, brooklyn1 wrote:

> "Kris" > wrote in message
> ...
> On Mar 30, 5:25 pm, Lou Decruss > wrote:
>>>
>>
>> Everyone will have their favorite. Here's mine and how I do it.
>>
>> Lou

<recipe snipped>
> Sounds really good, but pricey. Looks like it makes a lot though,
> maybe I could halve it and call it good.
>
> Kris
>
> You believe that recipe... I don't... the only place that has ever been made
> is at the keyboard.

just what *do* you believe, sheldon? other than faith in crystal palace
and cat hair all over the ****ing place.

blake

blake murphy wrote:
> On Tue, 31 Mar 2009 01:45:14 GMT, brooklyn1 wrote:
>
>
>>"Kris" > wrote in message
...
>>On Mar 30, 5:25 pm, Lou Decruss > wrote:
>>
>>>Everyone will have their favorite. Here's mine and how I do it.
>>>
>>>Lou
>>
>
> <recipe snipped>
>
>>Sounds really good, but pricey. Looks like it makes a lot though,
>>maybe I could halve it and call it good.
>>
>>Kris
>>
>>You believe that recipe... I don't... the only place that has ever been made
>>is at the keyboard.
>
>
> just what *do* you believe, sheldon? other than faith in crystal palace
> and cat hair all over the ****ing place.
>
> blake

Isn't it obvious? The study of sociolinguistics suggest that 'sheldon'
reveals much about himself in everything he writes here.

Economic & social status, education, professional standing & etc.

THis 'sheldons' demonstrated lack socialization is as obvious as its
passive/aggressive, manic/depressive expression of itself here.

Language is not simply a means of communicating information, it is an
important social function in the establishing and maintaining of
relationships with other people and as such, HOW something is said is
more important that WHAT is said.
--
JL

I used to be a real fan of "Suddenly Salad" ( Gen.Mills? )

It was a quick and easy intro to pasta salad.

Then, over time they put less an less in the box
until it became little more than a box of tri-color pasta.

Now, I make my own.
Boil the tri-color
Clean out the fridge veggies, cheese, cold-cuts
Sprinkle with Italian dressing
Let it all come together in the fridge for a few hours.

Sliced pepperoni is quite inexpensive at my grocers.
Sadly, the taste doesn't live up to expectations in the salad.
( maybe you add salami's right before serving ?? )

In article >,
"<RJ>" > wrote:

> I used to be a real fan of "Suddenly Salad" ( Gen.Mills? )
>
> It was a quick and easy intro to pasta salad.
>
> Then, over time they put less an less in the box
> until it became little more than a box of tri-color pasta.
>
> Now, I make my own.
> Boil the tri-color
> Clean out the fridge veggies, cheese, cold-cuts
> Sprinkle with Italian dressing
> Let it all come together in the fridge for a few hours.
>
> Sliced pepperoni is quite inexpensive at my grocers.
> Sadly, the taste doesn't live up to expectations in the salad.
> ( maybe you add salami's right before serving ?? )

We like to make pasta salad as a seafood treat. ;-d
Fake crab actually goes quite well in it with your choice of dressings,
along with some peas, chopped celery and maybe a bit of dill relish and
chopped scallions.

Alternately, use some fresh cooked shrimp in it and some flaked fresh
crab meat, maybe some scallops and mussels... Flavor with a little lemon
juice and olive oil, fresh minced dill weed, just a SMIDGE of garlic
powder and some fresh ground black pepper.

Some shredded carrot can add a little color if you want.
--
Peace! Om

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