Thursday, May 14, 2009

Pasta Salad


77.  The beauty of Pasta Salad is how varied your flavor choices and ingredients can be.  And, you can choose any type of pasta shape.  It is a pretty simple process and so easy to prepare ahead of time. 
I found a very yummy recipe for pasta salad on Epicurious, Lemon Pasta Salad with Tomatoes and Feta.  

I made my own version...which by the way, you can use whatever veggies you have in the fridg. 

"Pasta Salad"

1 lb cooked pasta, any shape, rinsed in cold water and set aside

2 stalks celery split and chopped
1 leek, rinsed and chopped  or 3 scallions chopped
1 carrot, peeled and chopped
5 radishes, rinsed and chopped in cubes
1 large bunch of broccoli, rinsed, large stalk cut off, and cut in small pieces
several sprigs of fresh parsley, chopped
handful of fresh basil, rinse, pat dry, roll together and chop
black olives, sliced
1 cup feta cheese
salt and pepper
1 cup vegetable oil
¼ cup white balsamic vinegar 
1 Tblsp Italian Spices, opt

Place pasta in a large bowl.   Add all ingredients and stir till everything is incorporated.  Taste and adjust seasoning.  Cover and refrigerate.  Before serving, mix the pasta adding more oil or balsamic as needed, or more seasoning.  Serve cold.

Other optional ingredients:  Fresh green peas, fresh corn cut from cob, zucchini chopped, green beans blanched and chopped, cauliflower chopped, red onion, green, red or yellow peppers chopped, oregano spicy or traditional, fresh tarragon chopped, cherry tomatoes sliced, green olives, salami or ham cubed, cheddar or mozzarella cheese cubed, red cabbage sliced thin, beans of any type cooked and rinsed, or any vegetable you choose.  
Skies the limit! Check out
  this list of recipes to find the perfect pasta salad for your taste.

"Simplicity, simplicity, simplicity! 
 I say, let your affairs be as two or three,
 and not a hundred or a thousand instead of a million
 count half a dozen, and keep your accounts on your thumb-nail. "
  ~Henry David Thoreau

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