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Old 06-25-2016, 07:32 AM   #1
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Pasta Salad Questions

My personell pref for this dish is salad cold, very light dressing, and 90% veggeies, 10% meat and eggs, and 10% pasta..

1. Maybe I'm using too much pasta. I use the little cork screws, but every time they just overwelm the dish.. I'm to the point I'll just break up some spaghetti.

2. The dressing. I've tried creamy, too heavy.
I've tried vinegrette or even bottled Itanian Wishbone dressing.. ok..

I think the best salad I made last year was leftover Russian Dressing Wishbone from Ruben night, not creamy and kinda sour..

3. I would like this as a salad I could make Sunday then Fridge and eat Monday night when I get home so it needs to be close to a Chef Salad with meat, eggs, maybe cheese for supper. I think last year I used canned shrimp or that weird Krab which I like..

any Thoughts?

Thanks, Eric Austin Tx.

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Old 06-25-2016, 08:36 AM   #2
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I've used the Caprese relish from this recipe for pasta salad. I usually use pearl mozzarella. You can use what ever pasta you wish and can add salami, capicola, etc.

Spiedini Hoagies with Caprese Relish Recipe : Bobby Flay : Food Network
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Old 06-25-2016, 08:41 AM   #3
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I got this recipe from a girlfriend. Use Mueller's Pasta | Recipes | Classic Macaroni Salad as your base recipe and add a couple (or more to your taste) hard-boiled eggs and some shrimp. She used the canned (2 cans) shrimp (the largest size you can get), drained well, but we usually buy decent-sized fresh ones, steam and chop up. It always gets raves, even using the canned shrimp. Alternatively, you could buy the little frozen already cooked shrimp, defrost and add.
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Old 06-25-2016, 08:44 AM   #4
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If you want to downplay the pasta try using soup pasta, small shells, tubetti or maybe change it up with some tortellini stuffed with spinach or cheese.

In my kitchen I would skip the pasta and make an antipasto mixture similar to the ones you see in the deli case at your local grocery store and put a scoop of that mixture on a simple green or bag salad.

The mixture could contain various kinds of olives, pickled peppers, pickled artichokes, marinated mushrooms, deli meat, grape tomatoes, bell pepper, onion, etc... in a basic Italian dressing. I would add the cheese at serving time because IMO it does not improve when it is allowed to marinate with the other items.

Who am I kidding, I would just buy a pound at the deli, it would be cheaper for me and much less effort!

Good luck!
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Old 06-25-2016, 10:34 AM   #5
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Quote:
Originally Posted by medtran49 View Post
I got this recipe from a girlfriend. Use Mueller's Pasta | Recipes | Classic Macaroni Salad as your base recipe and add a couple (or more to your taste) hard-boiled eggs and some shrimp. She used the canned (2 cans) shrimp (the largest size you can get), drained well, but we usually buy decent-sized fresh ones, steam and chop up. It always gets raves, even using the canned shrimp. Alternatively, you could buy the little frozen already cooked shrimp, defrost and add.
My mother used to make this shrimp salad with good sized shell on frozen shrimp. Mom taught me to use the smallest seashell macaroni, so the shrimp would look larger. She also cut the shrimp down the middle, like a bagel, so it looked like she used twice as much shrimp!
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Old 06-25-2016, 10:48 AM   #6
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I find the corkscrew pasta difficult to eat in a pasta salad. I would use angle hair spaghetti broken up or tiny shells. If you want the pasta to take a backseat to the veggies you might even try some orzo which is rice sized and would add the starch without overwhelming the veggies.
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Old 06-25-2016, 11:59 AM   #7
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Try orrechiette (little ears) pasta. They're smaller than corkscrews and the little cup holds herbs and dressing well. I like an antipasto pasta salad. Use antipasto ingredients like salami, pepperoni, roasted red peppers, chopped artichoke hearts, shredded mozzarella or Parmesan cheese, or bocconcini balls, olives and basil. I've been getting the Olive Garden salad dressing from the grocery store lately. It's a little bit creamy but nice and tart. Goes great on a green or pasta salad. Hope this helps.

Orrechiette:
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Old 06-25-2016, 04:29 PM   #8
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The lady with the orrechiette recipe has it right. Commercial Fusilli (the spiral-shaped ones) are almost always too thick and stodgy in the middle.

"Pasta salad" has become a hellhole of floury, gummy dreadfulness. No need for that at all: cook the orrechiette until just dented, then TOAST them to light gold, and toss them with fresh local corn and whatever you like. Follow GotGarlic's recipe, add a poached egg, and you have a good meal.
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Old 06-25-2016, 05:29 PM   #9
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Quote:
Originally Posted by outRIAAge View Post
The lady with the orrechiette recipe has it right. Commercial Fusilli (the spiral-shaped ones) are almost always too thick and stodgy in the middle.

"Pasta salad" has become a hellhole of floury, gummy dreadfulness. No need for that at all: cook the orrechiette until just dented, then TOAST them to light gold, and toss them with fresh local corn and whatever you like. Follow GotGarlic's recipe, add a poached egg, and you have a good meal.
What is "dented"? do you mean "Al Dente"? You seem to bounce all over the place with your posts. Do you have a point to make?
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Old 06-25-2016, 05:55 PM   #10
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You understood what I meant by "dented", so why ask? As for bouncing around, guilty as charged: I'm a cooking fool, and like to learn and share.

Do I have a point to make? In this particular case I think I made it: Toast the cooked pasta before assembling the salad, to add extra flavour and ensure it doesn't end up gummy, is all.

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