"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Reply
 
Thread Tools Display Modes
 
Old 02-29-2008, 01:05 PM   #11
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by LadyCook61 View Post
Sounds good, thanks for sharing.
Welcome, LC. The lemon zest & juice gives it a little extra something/adds to the taste of the pesto. Hope you give it a try.
__________________

__________________
*amy* is offline   Reply With Quote
Old 02-29-2008, 02:23 PM   #12
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
We make what we call an antipasto pasta salad that includes both the pasta and everything you can find in an antipasto. And we add a vinagrette with spices.

Now you don't have to do it all. In fact you probably don't want to.

But to make it a bit sexier than the stuff you have been eating you can, for example, vary the pasta. I love the spiral type things, but penne and almost any pasta works well. And varying the pasta will give the dish a slightly different dimension.

Add whatever meats you can or wish to, salami (soft and hard), prosciutto, and capicolla are great. But just regular ham, or diced kielbasa, or one of those summer sausages people send to each other like from Hickory Farms will be great. Or heck, try sliced hot dogs. Or omit meat.

Again, the same with cheeses. It is your pasta salad and if you like jack cheese in it, great. And it will be tasty.

Anchovies, if you like them, toss one or two in, they can be cut up.

I prefer a vinagrette and you can vary the vinegar. But just olive oil works fine. And add whatever spices you like. Prefer oregano, thyme and basil but others work. Maybe one day basil and another oregano. Or mix. And the dried will work.

Oh yeah, I almost forgot about the olives and artichoke hearts. And if the god of garlic will forgive me I will put it last. In my job garlic is something I have to use very gingerly.

And taking it one step further, you can forego the pasta and put the salad on a crusty bread with a bit of the fluffy bread taken out to make room for the tasty bits, ala a muffaletta (I always have trouble spelling that) sandwich.

I guess my point is that the Italian antipasto plate is a palette of flavors and you can pick and choose as you wish for your lunches. In that way every day will be not only a challange, but interesting and tasty.

Just my take on things. God bless.
__________________

__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:37 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.