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

> 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.

Olive oil, white vinegar, and a few seasonings (salt, white pepper
would be minimal) works great.

You can probably get away with frozen peas which are thawed but
not further cooked, and with small brocolli/carrot pieces which
you have not cooked. Just makes for a crunchier salad.

Steve

Steve Pope wrote:
> > 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.
>
> Olive oil, white vinegar, and a few seasonings (salt, white pepper
> would be minimal) works great.
>
> You can probably get away with frozen peas which are thawed but
> not further cooked, and with small brocolli/carrot pieces which
> you have not cooked. Just makes for a crunchier salad.
>
> Steve

I agree that baby peas need only be thawed, but IMHO all other green
vegetables need to be blanched in a big pot of boiling water then shocked in
ice water. (Unless you are roasting them.) Carrots are better raw.

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 overcook the vegetables unless you like them mushy.
For most, I would just blanch briefly. Cut them quite small.

You could use any of the vegetables you named plus chopped
raw mild or red onions or chives, sliced zucchini or golden
summer squash, sugar snap peas, chopped parsley or your
favorite fresh herb. Those tiny tomatoes would be good, too.

If you think it will be eaten in one sitting, chopped
avocado and diced crisp bacon would be good.
Blue cheese crumbled, or any other that you like.

I'd use either oil and vinegar or mayonnaise thinned with
vinegar as a dressing.

gloria p

<tombates> 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.

Use whatever salad dressing you feel like, plain jarred mayo works too. I
add cooked pasta to tossed salad at least half the time... I like those
tri-color rotini, they don't really taste different but they look nice.
Sometimes it's mostly pasta like a macaroni salad with just a few additions.
I never cook the veggies... the less tender ones can be cut into
smaller/thinner bits... I use my veggie peeler to slice thin rounds of
carrot, only takes like two minutes to microslice a big carrot. I have a 24
cup stainless steel bowl I use for salad, I fill it to the tippy top then
take what I want, the rest goes back in the fridge. I don't add dressing
except to what's in my dish... I have a matching 8 cup bowl I use for
tossing my portion with dressing. I've never seen a book of laws about what
can go into a salad.

"Steve Pope" > wrote in message
...
> > 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.
>
> Olive oil, white vinegar, and a few seasonings (salt, white pepper
> would be minimal) works great.
>
I use cider vinegar and just a little good mustard.

cybercat > wrote:

>"Steve Pope" > wrote in message

>> Olive oil, white vinegar, and a few seasonings (salt, white pepper
>> would be minimal) works great.

>I use cider vinegar and just a little good mustard.

You're not Italian I take it...

S.

On Sun, 29 Mar 2009 23:59:41 +0000 (UTC),
(Steve Pope) wrote:

>>I use cider vinegar and just a little good mustard.
>
>You're not Italian I take it...

Can someone define BAD mustard?

I use mayo...and I am sure that some one will find that offensive.

Mr. Bill > wrote:

>I use mayo...and I am sure that some one will find that offensive.

I would say that unlike potato salad for which a good mayo is
a natural match, pasta salad doesn't seem to scream out for it.

But I stop short of being "offended" by it. :-)

Steve

"Steve Pope" > wrote in message
...
> Mr. Bill > wrote:
>
>>I use mayo...and I am sure that some one will find that offensive.
>
> I would say that unlike potato salad for which a good mayo is
> a natural match, pasta salad doesn't seem to scream out for it.
>
> But I stop short of being "offended" by it. :-)

Pasta salad may not need it, but macaroni salad does.

"Steve Pope" > wrote in message
...
> cybercat > wrote:
>
>>"Steve Pope" > wrote in message
>
>>> Olive oil, white vinegar, and a few seasonings (salt, white pepper
>>> would be minimal) works great.
>
>>I use cider vinegar and just a little good mustard.
>
> You're not Italian I take it...
>

As a matter of fact I am. You're stereotyping Italians now?

cybercat > wrote:

>"Steve Pope" > wrote in message

>> cybercat > wrote:

>>>I use cider vinegar and just a little good mustard.

>> You're not Italian I take it...

>As a matter of fact I am. You're stereotyping Italians now?

Obviously my stereotyping was invalid. Apologies.

Steve

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.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' > wrote:

> 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.

I wonder if there are any fans of "Claremont" dressings for
pasta salad? I see this form of pasta salad, sometimes, in
deli counters but have never encountered anyone who actually
likes it.

Steve

On Mar 29, 7:18*pm, (Steve Pope) wrote:
> Mr. Bill > wrote:
>
> >I use mayo...and I am sure that some one will find that offensive. *
>
> I would say that unlike potato salad for which a good mayo is
> a natural match, pasta salad doesn't seem to scream out for it.
>
> But I stop short of being "offended" by it. :-)

"A good mayo" is certainly not a jarred mayo. I don't want Peter
North demonstrating his special talent upon my foodstuffs.
>
> Steve

--Bryan

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.

Gosh, there ar tons of pasta recipes, many of which you can find by
googling for "pasta salad recipes." You can use whatever minder you
want, salad oil, olive oil, mayo, a mixture of oils and mayo, whatever.
For me, I would make up a mixture of mostly mayo and a small amount of
olive oil, cut with a bit of white vinegar to taste.

I never heard of cooking vegetables for pasta salad, but if you want to
do that more power to you. Try experimenting.

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.

On Mon, 30 Mar 2009 00:18:08 +0000 (UTC), Steve Pope wrote:

> Mr. Bill > wrote:
>
>>I use mayo...and I am sure that some one will find that offensive.
>
> I would say that unlike potato salad for which a good mayo is
> a natural match, pasta salad doesn't seem to scream out for it.
>
> But I stop short of being "offended" by it. :-)
>
> Steve

are you sure you're in the right newsgroup?

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

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.

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.
>

I use cooked peas & shredded salmon or other meats but other wise raw
veggies, along with spiral or bow tie pasta & sliced olives tossed in a
vinaigrette.

There is also a French dish that calls for boiling vinegar well flavored
with a good mustard and poured over the diced raw veggies including
whole peeled cloves of garlic, pearl onions and pitted olives and left
to marinate for 24 hours.

While this is good on its own it makes a nice base for pasta salad also.
--
JL

> 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.
>
>
>
>
>

I dice up some onion, green and red pepper, a little jalapeno, some
mushroom, diced tomato, and mix it in a 1 gallon ziploc bag with
italian salad dressing and a wedge of parmesan that I process until it
is completely grated. I add a lot of fresh ground black pepper. I
will often let that sit in the fridge for a couple hours so the
flavors mix. Then I boil some pasta, and once it is cooked I drain it
and pour it into ice cold water. Once the pasta is cold, I drain it
well, and add it to the ziploc bag, zip the bag closed, and mix
everything together.

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.

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.

> wrote in message
...
>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

I don't cook the veggies separately. I pour the hot pasta over the veggies
and the heat from the pasta seems to cook the veggies to a nice crisp stage.

Dimitri

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

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

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.

I use a combo of mayonnaise and light Italian salad dressing. Add
finely minced red onion, finely minced green peppers, lots of celery and
some grated carrots, sometimes frozen baby peas right out of the bag, no
defrosting. Add freshly ground black pepper, maybe some salt. For my
half, I add chopped green olives, for hubby, I add shrimp.

My favorite pasta for salad is radiatore, they really hold the dressing.

Denise