recipe! Pronto! Would rather get it from one of you than online. That way, when I make it, I'll always think of the person that I got the recipe from.
I need a good pasta salad
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Everyone-Wants-the-Recipe Pasta Salad
This recipe is from my sister. It?s true -- people always ask me for this recipe!
3/4 pound chicken breasts, cooked and cubed, or 1 pound of shrimp, boiled, peeled, and deveined
1 (8 ounce) package cheese tortellini
1 package fresh fettuccine
2 cups fresh snow peas
2 cups broccoli florets
2 1/2 cups cherry tomatoes, halved
2 cups fresh mushrooms, sliced
1 (7 3/4 ounce) can of pitted ripe olives (optional)
1/2 cup grated Parmesan cheese
1 1/2 cups grated Monterey jack cheese
Prepare the chicken or shrimp. Cook pasta; drain and cool. Drop snow peas in boiling water for 1 minute and remove. Place broccoli into same water for 1 minute and drain. Combine peas, broccoli, tomatoes, mushrooms, and olives (if used). Cook pasta; drain and cool. Cook, cool, and chop chicken. Toss chicken, pasta, vegetables, and cheeses with dressing.
Dressing:
1/2 cup sliced green onions
1/3 cup red wine vinegar
1/3 cup vegetable oil
1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons parsley
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dill weed
1/2 teaspoon sugar
Place all ingredients in a container and shake well.
This recipe is from my sister. It?s true -- people always ask me for this recipe!
3/4 pound chicken breasts, cooked and cubed, or 1 pound of shrimp, boiled, peeled, and deveined
1 (8 ounce) package cheese tortellini
1 package fresh fettuccine
2 cups fresh snow peas
2 cups broccoli florets
2 1/2 cups cherry tomatoes, halved
2 cups fresh mushrooms, sliced
1 (7 3/4 ounce) can of pitted ripe olives (optional)
1/2 cup grated Parmesan cheese
1 1/2 cups grated Monterey jack cheese
Prepare the chicken or shrimp. Cook pasta; drain and cool. Drop snow peas in boiling water for 1 minute and remove. Place broccoli into same water for 1 minute and drain. Combine peas, broccoli, tomatoes, mushrooms, and olives (if used). Cook pasta; drain and cool. Cook, cool, and chop chicken. Toss chicken, pasta, vegetables, and cheeses with dressing.
Dressing:
1/2 cup sliced green onions
1/3 cup red wine vinegar
1/3 cup vegetable oil
1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons parsley
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dill weed
1/2 teaspoon sugar
Place all ingredients in a container and shake well.
Here's an easier one:
Summertime Pasta with Uncooked Tomato Sauce
3 tablespoons olive oil, preferably garlic-infused
1 tablespoon balsamic vinegar
3/4 cup finely chopped fresh mixed herbs (such as basil and parsley)
3 medium home-grown tomatoes, chopped
1 medium yellow bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups mozzarella, finely grated
Optional: 1/2 cup black olives, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package of fresh pasta
Combine olive oil, vinegar, and herbs in a large bowl. Then add all ingredients except pasta, and let this sit at room temperature for 30 minutes. Cook pasta, and toss with sauce. It is also good cold.
Summertime Pasta with Uncooked Tomato Sauce
3 tablespoons olive oil, preferably garlic-infused
1 tablespoon balsamic vinegar
3/4 cup finely chopped fresh mixed herbs (such as basil and parsley)
3 medium home-grown tomatoes, chopped
1 medium yellow bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups mozzarella, finely grated
Optional: 1/2 cup black olives, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 package of fresh pasta
Combine olive oil, vinegar, and herbs in a large bowl. Then add all ingredients except pasta, and let this sit at room temperature for 30 minutes. Cook pasta, and toss with sauce. It is also good cold.
Thanks, BR!! They both look yummy!
Okay, BR's look yummy and I must try them soon.
but since you are my BFFFFFF, I thought I would send you my favorite that I got from my aunt years ago and have made a million times. its always very elegant, easy and loved.
[FONT="] [/FONT]
[FONT="]Note: you may not need all this dressing for 1 lb pasta. If not, use what is left for a green salad. Or if I make a double recipe for a crowd, make 2 or more pounds pasta, you?ll need to double the dressing and other ingredients. Sometimes I do a different type pasta and/or add something red like slivered sundried tomatoes (oil packed), or long slices of roasted red pepper. Wing it![/FONT]
[FONT="] [/FONT]
[FONT="]Dressing: put in covered container and let sit in refrigerator several hours or overnight:[/FONT]
[FONT="] [/FONT]
[FONT="]1 cup olive oil[/FONT]
[FONT="]3-4 tbs fresh lemon juice[/FONT]
[FONT="]4 tbs balsamic or wine vinegar (I use white balsamic or white wine vin. You can any)[/FONT]
[FONT="]2 bay leaves[/FONT]
[FONT="]2 tbsp dried basil leaves[/FONT]
[FONT="]? tsp dry mustard (I use a tad more)[/FONT]
[FONT="]2 large garlic cloves (crushed)[/FONT]
[FONT="]2-3 green onions (chopped)[/FONT]
[FONT="]salt and pepper[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]While making pasta, let cold dressing come to room temperature, remove bay leaves and garlic.[/FONT]
[FONT="] [/FONT]
[FONT="]1 lb fusilli (twist) pasta[/FONT][FONT="] ? cook until al dente (cooked thru but firm to bite ? doesn?t take long!) drain pasta, and run cold water to cool. Shake water out and let the pasta kind of dry for a few minutes.[/FONT]
[FONT="] [/FONT]
[FONT="]Put pasta in large bowl, add half the sauce, then mix in:[/FONT]
[FONT="] [/FONT]
[FONT="]1 can whole artichoke hearts (progresso or vigo), chopped into quarters or slivers[/FONT]
[FONT="]1 small can chopped black olives (little tiny can)[/FONT]
[FONT="]2 tbsp fresh Italian parsley (finely chopped) (I usually use a lot more)[/FONT]
[FONT="] [/FONT]
[FONT="]mix in the remaining sauce (you may decide not to use it all if it seems enough), a little more salt and pepper, another chopped green onion or two, and a few sprigs of parsley.[/FONT]
but since you are my BFFFFFF, I thought I would send you my favorite that I got from my aunt years ago and have made a million times. its always very elegant, easy and loved.
[FONT="]Aunt Cat?s Elegant Pasta Salad[/FONT]
[FONT="]Note: you may not need all this dressing for 1 lb pasta. If not, use what is left for a green salad. Or if I make a double recipe for a crowd, make 2 or more pounds pasta, you?ll need to double the dressing and other ingredients. Sometimes I do a different type pasta and/or add something red like slivered sundried tomatoes (oil packed), or long slices of roasted red pepper. Wing it![/FONT]
[FONT="] [/FONT]
[FONT="]Dressing: put in covered container and let sit in refrigerator several hours or overnight:[/FONT]
[FONT="] [/FONT]
[FONT="]1 cup olive oil[/FONT]
[FONT="]3-4 tbs fresh lemon juice[/FONT]
[FONT="]4 tbs balsamic or wine vinegar (I use white balsamic or white wine vin. You can any)[/FONT]
[FONT="]2 bay leaves[/FONT]
[FONT="]2 tbsp dried basil leaves[/FONT]
[FONT="]? tsp dry mustard (I use a tad more)[/FONT]
[FONT="]2 large garlic cloves (crushed)[/FONT]
[FONT="]2-3 green onions (chopped)[/FONT]
[FONT="]salt and pepper[/FONT][FONT="][/FONT]
[FONT="] [/FONT]
[FONT="]While making pasta, let cold dressing come to room temperature, remove bay leaves and garlic.[/FONT]
[FONT="] [/FONT]
[FONT="]1 lb fusilli (twist) pasta[/FONT][FONT="] ? cook until al dente (cooked thru but firm to bite ? doesn?t take long!) drain pasta, and run cold water to cool. Shake water out and let the pasta kind of dry for a few minutes.[/FONT]
[FONT="] [/FONT]
[FONT="]Put pasta in large bowl, add half the sauce, then mix in:[/FONT]
[FONT="] [/FONT]
[FONT="]1 can whole artichoke hearts (progresso or vigo), chopped into quarters or slivers[/FONT]
[FONT="]1 small can chopped black olives (little tiny can)[/FONT]
[FONT="]2 tbsp fresh Italian parsley (finely chopped) (I usually use a lot more)[/FONT]
[FONT="] [/FONT]
[FONT="]mix in the remaining sauce (you may decide not to use it all if it seems enough), a little more salt and pepper, another chopped green onion or two, and a few sprigs of parsley.[/FONT]
I like this easy roni salad for HOT days, especially when you don't feel like cooking. Depending on how many people, I always have enough the next day as a side dish.
I lb. of elbow macaroni
1 bag of cube cheese -any
1 bag of cubed ham - sometimes I leave out or use some bacon.
Chopped onion, celery, different color peppers.
(sometimes I leave out onions if kids are eating it)
Cook roni's, add mayonaise, Boars Head spicy mustard, red wine vinegar, and a little oil (of your choice) to taste, I use Lawry's seasoned salt, and some Chef Prudhommes Magic Seasonings. (Either Blackened redfish or Vegetable seasoning) Then later put the cubed cheese in after pasta has chilled. Mix thoroughly again. Add more mayo, mustard if needed.
Sorry, I do this by taste, so no exact ingredients. Sorry.
Oops, forgot, I also add cheery tomatoes. (halved)
I lb. of elbow macaroni
1 bag of cube cheese -any
1 bag of cubed ham - sometimes I leave out or use some bacon.
Chopped onion, celery, different color peppers.
(sometimes I leave out onions if kids are eating it)
Cook roni's, add mayonaise, Boars Head spicy mustard, red wine vinegar, and a little oil (of your choice) to taste, I use Lawry's seasoned salt, and some Chef Prudhommes Magic Seasonings. (Either Blackened redfish or Vegetable seasoning) Then later put the cubed cheese in after pasta has chilled. Mix thoroughly again. Add more mayo, mustard if needed.
Sorry, I do this by taste, so no exact ingredients. Sorry.
Oops, forgot, I also add cheery tomatoes. (halved)
Why thank you, my bfff. It sounds divine. I have all the stuff--can I make this tonight? I mean, if I make the dressing shortly, will it have enough time to "marinate"?
Thanks to you too, Mangy! Sounds delish! You can't go wrong with pasta and cheese!
I can see that I'm going to be having LOTS of pasta salad this summer!!
Thanks to you too, Mangy! Sounds delish! You can't go wrong with pasta and cheese!
I can see that I'm going to be having LOTS of pasta salad this summer!!
Why thank you, my bfff. It sounds divine. I have all the stuff--can I make this tonight? I mean, if I make the dressing shortly, will it have enough time to "marinate"?
Thanks to you too, Mangy! Sounds delish! You can't go wrong with pasta and cheese!
I can see that I'm going to be having LOTS of pasta salad this summer!!
make the dressing now, you'll be fine. don't need to refrigerate it if you are using it tonight. just leave out on the counter for at least a few hours.
Dressing's done. Sitting on the counter.