OT need recipe

Goodness, earthmagic, that question is about like, "what color fabric do I use in a quilt?". You could conduct experiments, many of them edible, on pasta for years. You can add salt to the water you use to cook the pasta. Or butter or olive oil, or not. Dill, oregano, crab boil, garlic? You can drain the pasta. Some say,"rinse under cold running water". Some say this removes the starchy coating on the cooked pasta and the dressing won't stick as well. If you get through those decisions, then there's what to add. Seafood? Ah, yes. Lobster. Pretty little pink shrimp. Crab, real or fake? Both are good. And what about a bit of diced bell pepper? or onion? Do you sauté the pepper and onion? I do, but that's just a matter of choice, or digestion. Chopped tomato, parsley? Then, there's dressing. Bottled, homemade? If homemade, do you want a cooked one or one that you just shake or do you want to get out the blender? Is raw egg one of the ingredients? Are you going to kill anybody? Gee, I hope I don't have to make any decisions today. Now, as to the recipes - I will just sit here and enjoy the other responses. Always eager to try a new recipe. Polly

I make what I call a "noodle salad" - using the cooked (and chilled) pasta spirals.... Just add any of the following that suits you: shredded carrots, chopped green pepper, cucumber chunks, chopped chives, tomato bits, olive slices...... Add enough "Italian" dressing to make it moist. (I use a "Good Seasons Italian" dressing - but made with chive vinegar.) ME-Judy

One that gets eaten around here is really easy to make. Since not everyone likes mayo in their salads, I use italian salad dressing.

Start with the tri-color spiral pasta (though you don't need to use the tri-color). Cook as you would normally and allow to drain and cool (it can be put in the fridge for a while if you wish. Cut tomatoes, cucumbers, carrots (and DH likes olives added) into small pieces. Combine the veggis into a bowl that can hold them all plus dressing, and completely cover with the dressing. Once the pasta has cooled, stir in the veggies and dressing and serve. Sometimes, friends have wanted more dressing, so I always have an extra bottle for them to use.

Larisa

earthmagic wrote:

This is what I usually do:

500g fusili (spirals), cooked until a little firmer than usual... 'bout 8 minutes, drained and cooled

1 onion, chopped fine a teacup full of each of the following: toasted pine nuts, flaked almonds, raisins or sultanas, chopped dried apricots, sliced black olives a red pepper, diced finely half a cucumber, diced finely

Dressing:

4 tablespoons sherry vinegar 4 tablespoons olive oil a large crushed clove of garlic a teaspoon of sugar salt and pepper

Mix the whole lot together and allow to mature in the fridge for an hour or two. Keeps a couple of days if there's any left!

Earth magic I make a great salad using the tri colour fusilli

1 pkg fusilli pasta (prepared al dente rinsed and cooled) 450 gm. 2 ripe tomatoes (large dice) 3 peppers (green, red and yellow) (large dice) 1 cucumber (large dice skin on or off) 1 red onion (large dice) 2 cloves garlic (minced) Black olives sliced (amount optional and to taste) 50 -60gr Feta cheese crumbled (about 1"X1"x2"chunk)

~ 3/4 cup bottled Italian or even better Roasted Red Pepper) salad dressing.

Refrigerate to let flavour mix. Easy colourful and a big hit at pot lucks or buffets.

Brenda

Well, all I can say is 'mmmm...sounds YUMMY!' I'm going to try them all. Thanks to everyone.

earthmagic in oz

I know a simple but tasty one that is basically pasta, egg, chives and ceaser salad dressing/mayonaise (50/50). I can't check the reciepe ATM, but I will later if interested. I could probably find others as well.

500g spiral pasta, tri-colour looks good and IMO adds a little extra taste 6 eggs hardboiled as a minimum depends on size Chives chopped fresh or dried 50/50 ceaser salad dressing and mayonaise, enough to glue things together.

Cook and cool pasta. Cook eggs, peel and chop - not too fine. Add ceaser salad dressing then mayo and chives, mix well. Serve chilled.

DM has experimented with the salad dressing part and has come up with some interesting combos (even if she doesn't eat it). I can't remember what brand but a low fat dressing with garlic worked well a honey mustard dressing was a bit sweet.

Sorry I missed the earlier post, but I make a salad like that with black olives, chickpeas, onion, tuna or chicken and some chopped roasted red peppers.

What kind of taste did it have?? More of an oil type taste or a vinegar? *balsamic, red wine, apple cider?) Maybe i can help you out..:) Since I am a chef and all.. LEt me know some of the ingredients you had in it and I will give you some different recipes... Hopefull I can help you out.

A note.......... when using any of the "thin" dressings, if you add it to the hot pasta (or potatoes) it will penetrate the pasta/potatoes for even more intense flavor. I do this for potato salad, add Italian dressing to the hot potatoes, chill then make the regular potato salad. It really is much more flavorful.

Pati, in Phx (whose DH does not like "bland" at all............)

Diana Curtis wrote: