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Old 02-26-2008, 05:40 PM   #1
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Olive oil pasta salad dressings needed

I need to spice up my pasta.

What usually goes into it is 150g wholewhet pasta, 300g chicken breast, 2 tomatoes.

I want an olive oil dressing, to help me eat it all up without any trouble, every day, cold.

Would really appreciate if people posted their favourite "simple" recipes.

thanks in advance

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Old 02-26-2008, 05:48 PM   #2
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Quote:
Originally Posted by Alx26 View Post
I need to spice up my pasta.

What usually goes into it is 150g wholewhet pasta, 300g chicken breast, 2 tomatoes.

I want an olive oil dressing, to help me eat it all up without any trouble, every day, cold.

Would really appreciate if people posted their favourite "simple" recipes.

thanks in advance
Take a look at this salad I posted..While its for greens and bread, I would use it on pasta and know it would be wonderful...just leave out the crutons and pancetta..
http://www.discusscooking.com/forums...lad-42050.html

If you share what you have on hand such as vinegars, spices, herbs and such maybe we can come up with some simple vingrettes for you..
kadesma
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Old 02-27-2008, 05:06 AM   #3
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Blend a bit of dijon and honey in a bowl, whisk in some vinegar (if you have a pear or fig vinegar, that is great...) S&P. Then, slowly drizzle in enough olive oil to emulsify. Keep whisking while you do this. Taste again for seasoning.
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Old 02-27-2008, 08:02 AM   #4
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this is my absolute favorite cold pasta salad dressing recipe. I buzz it in a blender or food processor, but by hand would work just fine too. This is for a large pasta salad and extra dressing stores well in the refrigerator

3T. red wine vinegar
1/4 cup minced fresh basil OR 1 T. dried basil
1/4 cup minced fresh parsley
2 T. grated parmesan (or more)
1 t. salt
1/4 t. freshly ground pepper
drizzel in:
2/3 cup olive oil
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Old 02-27-2008, 10:58 AM   #5
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You can make a variety of different pesto sauces, i.e. basil, mint, parsley, sun-dried tomato, artichoke - depending on your taste - that would pair nicely w the ingredients you mentioned. Here's one version:

2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 c fesh basil leaves
1/2 c flat-leaf parsley leaves
1/4 c grated Parmigiano-Reggiano
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 - 1 1/2 c extra-virgin olive oil
Salt and freshly ground pepper, to taste

In food processor combine garlic, nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in oil until desired consistency. Season with s&p.
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Old 02-27-2008, 06:03 PM   #6
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Quote:
Originally Posted by bethzaring View Post
this is my absolute favorite cold pasta salad dressing recipe. I buzz it in a blender or food processor, but by hand would work just fine too. This is for a large pasta salad and extra dressing stores well in the refrigerator

3T. red wine vinegar
1/4 cup minced fresh basil OR 1 T. dried basil
1/4 cup minced fresh parsley
2 T. grated parmesan (or more)
1 t. salt
1/4 t. freshly ground pepper
drizzel in:
2/3 cup olive oil
sounds good ! I will have to try it next I make pasta salad.
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Old 02-27-2008, 06:04 PM   #7
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Quote:
Originally Posted by *amy* View Post
You can make a variety of different pesto sauces, i.e. basil, mint, parsley, sun-dried tomato, artichoke - depending on your taste - that would pair nicely w the ingredients you mentioned. Here's one version:

2 garlic cloves
3 Tbs. toasted pine nuts
1 1/2 c fesh basil leaves
1/2 c flat-leaf parsley leaves
1/4 c grated Parmigiano-Reggiano
1 tsp. lemon zest
1 Tbs. fresh lemon juice
1 - 1 1/2 c extra-virgin olive oil
Salt and freshly ground pepper, to taste

In food processor combine garlic, nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in oil until desired consistency. Season with s&p.
Sounds good, thanks for sharing.
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Old 02-27-2008, 06:06 PM   #8
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Quote:
Originally Posted by VeraBlue View Post
Blend a bit of dijon and honey in a bowl, whisk in some vinegar (if you have a pear or fig vinegar, that is great...) S&P. Then, slowly drizzle in enough olive oil to emulsify. Keep whisking while you do this. Taste again for seasoning.
Pear vinegar is good isn't it? I bought some today , not sur if it is what you know of, but this one is called Pear infused white balsamic vinegar.
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Old 02-29-2008, 12:21 PM   #9
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thanks a lot for all the recipes guys, I'll definetly try them out

you've just made my lunchtimes so much more enjoyable..

Just a few simple quetions though

What do T, and tbs stand for?

table spoons?
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Old 02-29-2008, 12:45 PM   #10
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Capital T is Tablespoon and so is tbl
Lowercase t is teaspoon and so is tsp

My olive oil pasta salad secret:
Drain the noodles into a colander that is filled with thinly sliced (sweet or red) onions. The hot water "steams" the onion flavor into the noodles, and also takes the bite off of the onion. You can stir the softened onions right into your pasta salad with the other ingredients.

Also, I often don't use vinegar in oil based pasta salads. Just some garlic and fresh herbs, salt & pepper, then add something with some flavor interest like olives or artichokes to lift the flavors (which are sometimes packed in vinegar anyway).
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