This topic stems from a friend asking me to make what she considers "the best pasta salad ever". She is going to a family reunion river trip, and wanted to take a big bowl of my pasta salad to share. Wow, talk about pressure. So I thought I'd share with all of you :: me, the kitchen, and pasta salad. This was a one women show, so don't mind the video skills!
Now that you mouth is watering, and you are thinking about your favorite side dishes at a summer bbq... SHARE! Leave a comment so we can all trade recipes and spice up the summer picnics! Next on my list is to try an old bay inspired pasta salad!
Today's Recipe:
Schreiter Pasta Salad
1 box of your favorite pasta. I use angel hair, or a ritoni.
1 bottle of zesty Italian salad dressing
2 tablespoons of all purpose seasoning - Mrs. Dash, or Salad Supreme
1/2 of chopped white onion
1 red bell pepper, chopped
1 green bell pepper, chopped
Carrots, chopped
1/2 a container of cherry tomatoes, halved
**feel free to add zucchini, yellow squash, or other veggies lurking in your fridge.
Cook pasta in large pot of boiling water, season water with a little salt. While pasta is cooking, begin to chop red and green peppers, onions, carrots. When pasta is finished cooking, drain, and let cool. When fully cooled, place in a large bowl and add all purpose seasoning and 1/2 a bottle of salad dressing. Let stand. (May refrigerate for 24 hours before serving). Before serving, toss pasta salad and add dressing as needed. Slice cherry tomatoes and add to bowl. Enjoy!
3 comments:
My Favorite Summer Salad!!! Black Bean Salad (is what we'll call it for the short version)
Ingredients
2 15-ounce can black beans, rinsed and drained
3 ears fresh corn, cooked, cooled and kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 tablespoons minced shallots (you'll need one medium shallot)
2 teaspoons salt
¼ teaspoon cayenne pepper
2 tablespoons sugar
9 tablespoons extra virgin olive oil (I like Colavita)
6 tablespoons fresh lime juice
1 teaspoon lime zest (be sure to zest limes before juicing them)
½ cup chopped cilantro, plus more to garnish
2 Hass avocados, diced
Directions
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a few springs of freshly chopped cilantro if desired. Serve at room temperature.
ORIENTAL SALAD
1 lb. Broccoli Slaw
2pks Shrimp Ramon Noodles set seasoning aside
2 Bunches Scallions chopped
1 cup Slivered Onions
1 cup Sunflower seeds
Dressing: Mix before adding to dry
¾ cup Canola oil, ½ cup Sugar, 1/3 cup white wine vinegar & the 2 pks. of seasoning from the noodles
Take the noodles and crush them but don’t cook. Place noodles in a mixing bowl. Mix all the dry ingredients with the noodles. Prepare the seasoning mix. Pour over the dry ingredients and mix well. Refrigerate overnight and turn every so often so noodles absorb the dressing. Bagged broccoli slaw in produce section.
This is new compliments of last months Food Network magazine:
Creamy Parmesan Salad Dressing::
Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.
I tossed it over steamed broccoli, mini shells, chopped onion, and red pepper! It tasted like alfredo!
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