Pasta Salad

joec

joec

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I had about a pound of the bow tie pasta left over and decided to put together a pasta salad for tomorrow.

It is basically as follows:

1 lb of bow tie pasta (any pasta will work really)
1 full roasted peppers diced
4 Sun dried tomatoes diced
1 T Capers
1 small red onion diced
1 doz. kalamata olives pitted and sliced
1 cup of cooked peas
a couple of springs of fresh flat leaf parsley chopped up to taste
salt and pepper to taste.

Sauce
2 T of Sherry vinegar
3 T of Miracle Wipe
2 T Dijon mustard
1 T honey.

Mixed well, then toss with salad and refrigerate till ready to serve.
 
Last edited:
joec

joec

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Dee I actually make a pasta salad out of what ever I have on hand like this one today. It is kind of a pantry cleaner. Oh and I use jarred sun ripened tomatoes as well as the roasted red peppers which I always have in my pantry. I also sometimes us rotel tomatoes if I want more kick to it but wanted this fairly mild to go with the baby back ribs tomorrow and my baked beans (with the peach pie filling) that I like to make. We are expecting the usual mooches over tomorrow looking to be feed.
 
Deelady

Deelady

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you actually inspired me to make my own for tomorrow!

I added in halved kalmata olives, chopped sundried tomatoes, diced cucumbers, beer flavored grainy mustard, a couple tablespoons of mayo, lemon juice, s&p, whole wheat elbow macaroni, and tomorrow I will add fresh basil.

Still feels like I am missing something.....??
 
joec

joec

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The fresh basil is always good as is the cucumbers which I have done too in the past. I have also used sour cream, lemon juice and even balsamic vinegar for the acidity. It is hard to screw up really even shredded carrots will work like a cole slaw pasta salad. It really is just jump on it and make up what you like including blanched vegetables. That is why I've never posted a recipe before but made some up this morning and what I used was fresh in my head. I just go on the fly with this kind of thing and really don't measure including this morning batch but guessed later how much I used. I suggest tasting as you go to make sure the measurements are correct, if you get my drift.
 
Cooksie

Cooksie

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joec said:
The fresh basil is always good as is the cucumbers which I have done too in the past. I have also used sour cream, lemon juice and even balsamic vinegar for the acidity. It is hard to screw up really even shredded carrots will work like a cole slaw pasta salad. It really is just jump on it and make up what you like including blanched vegetables. That is why I've never posted a recipe before but made some up this morning and what I used was fresh in my head. I just go on the fly with this kind of thing and really don't measure including this morning batch but guessed later how much I used. I suggest tasting as you go to make sure the measurements are correct, if you get my drift.
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I understand the "just knowing how much goes in" when you've made something so many times. I have never used capers or sun-dried tomatoes in pasta salad, but I will try it next time. I'm sure that I would like the twang that the capers add. I have gradually begun to use more and more sun-dried tomatoes in my cooking, love that smoky tomato taste.
 
joec

joec

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Cooksie said:
I understand the "just knowing how much goes in" when you've made something so many times. I have never used capers or sun-dried tomatoes in pasta salad, but I will try it next time. I'm sure that I would like the twang that the capers add. I have gradually begun to use more and more sun-dried tomatoes in my cooking, love that smoky tomato taste.
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I'm with you Cooksie just don't add too many capers until you have the right amount nailed down or it can make it a bit salty pretty quick. That really is why I don't post more recipes as I go mostly by feel when I'm making something. Even if I try someone else's recipe I usually do it once to the letter then from then on add, subtract and forget about measurements. Just my style of cooking as that is the way I was taught to cook by my grandmother. I actually measure with the palm of my hand or by eye mostly.
 
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