CWS4322
Chef Extraordinaire
First, I don't measure, I do this by taste. But, I start with a 900 g bag of pasta (I prefer spiral tri-color, but if I don't have that, anything works).
Cook the pasta with celery seed in the water (about 2 T). If I want to spice it up, I put hot red pepper flakes in as well. And, I put 3 eggs in so that they are hard boiled when the pasta is done. I drain the pasta and put it in a bowl of ice water to chill.
Meanwhile, blend 3:2:1 mayonnaise-buttermilk-olive oil. Add 2-3 T ground dehydrated tomatoes or tomato powder, 3 - 4 cloves garlic (depends on taste), 3-4 T grated parm. cheese, Italian seasonings. If you don't like creamy, do EVOO:vinegar:water (3:2:1) and the seasonings.
Peel and slice the eggs. To the chilled pasta, add:
1-1/2 cup blanched peas (or, frozen, but not thawed),
1-2 chopped green onions
1/2 c celery,
1/2 c chopped black olives,
1/4 c chopped radish (about 5 or 6),
1/3 c chopped green/red pepper,
1-1-1/2 c chopped blanched Swiss Chard
1/4 c chopped stuffed green olives
1/2 grated jalapeno pepper (more if you want hotter, or leave it out)
1/8 c grated red onion (or not)
2 slices bacon, crumbled
6-8 mini corn cobs, blanched and cut into 3-4 pieces (or you can use canned),
1 c kidney or white beans,
1 c garbanzo beans
juice of 1/2 lemon or lime,
zest of the same
1/4 c toasted walnuts to which 1/8 tsp of smoked paprika or chilpolte is added when toasting
Minced fresh parsley to garnish.
2-3 chopped tomatoes--if in season
1 c diced, peeled, seeded cucumber (if in season)
Put everything in a large (I use the cake-carrier size) plastic container with a lid that fits snug, make the lid is on, and SHAKE IT UP. Adjust seasonings-moisture to taste. Chill at least 2 hours before serving. Serve as a side to BBQ ribs, chicken, steak, burgers on a bed of garden fresh lettuce topped with a bit of grated parm and some chopped black and green olives, parsley--take it to the beach on a bed of ice for a meal on its own.
Anyone else care to share a "Shake 'em up" / Toss 'em up Pasta Salad?
Cook the pasta with celery seed in the water (about 2 T). If I want to spice it up, I put hot red pepper flakes in as well. And, I put 3 eggs in so that they are hard boiled when the pasta is done. I drain the pasta and put it in a bowl of ice water to chill.
Meanwhile, blend 3:2:1 mayonnaise-buttermilk-olive oil. Add 2-3 T ground dehydrated tomatoes or tomato powder, 3 - 4 cloves garlic (depends on taste), 3-4 T grated parm. cheese, Italian seasonings. If you don't like creamy, do EVOO:vinegar:water (3:2:1) and the seasonings.
Peel and slice the eggs. To the chilled pasta, add:
1-1/2 cup blanched peas (or, frozen, but not thawed),
1-2 chopped green onions
1/2 c celery,
1/2 c chopped black olives,
1/4 c chopped radish (about 5 or 6),
1/3 c chopped green/red pepper,
1-1-1/2 c chopped blanched Swiss Chard
1/4 c chopped stuffed green olives
1/2 grated jalapeno pepper (more if you want hotter, or leave it out)
1/8 c grated red onion (or not)
2 slices bacon, crumbled
6-8 mini corn cobs, blanched and cut into 3-4 pieces (or you can use canned),
1 c kidney or white beans,
1 c garbanzo beans
juice of 1/2 lemon or lime,
zest of the same
1/4 c toasted walnuts to which 1/8 tsp of smoked paprika or chilpolte is added when toasting
Minced fresh parsley to garnish.
2-3 chopped tomatoes--if in season
1 c diced, peeled, seeded cucumber (if in season)
Put everything in a large (I use the cake-carrier size) plastic container with a lid that fits snug, make the lid is on, and SHAKE IT UP. Adjust seasonings-moisture to taste. Chill at least 2 hours before serving. Serve as a side to BBQ ribs, chicken, steak, burgers on a bed of garden fresh lettuce topped with a bit of grated parm and some chopped black and green olives, parsley--take it to the beach on a bed of ice for a meal on its own.
Anyone else care to share a "Shake 'em up" / Toss 'em up Pasta Salad?
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