17488✽
Not Embroidery, but need your help with a recipe. I was at a gathering not long ago, and they had the best pasta salad. Trying to get the recipe is not possible. Does anyone have a delish recipe they can share? No mayo or Italian Dressing please.
Thanks
Mary Ann
Comments (4)
89895✽
Tomato-Basil Pasta Salad
3 large ripe tomatoes (about 1 1/2 lb), coarsely chopped (3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar (you can skip this if you don't like the taste of vinegar)
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz fusilli/corkscrew pasta (or your favorite pasta)
1 cup fresh basil leaves, cut into thin strips
Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.
Dressing Alternative that's not Italian
1/4 cup bottled teriyaki sauce
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
3 large ripe tomatoes (about 1 1/2 lb), coarsely chopped (3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar (you can skip this if you don't like the taste of vinegar)
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz fusilli/corkscrew pasta (or your favorite pasta)
1 cup fresh basil leaves, cut into thin strips
Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.
Dressing Alternative that's not Italian
1/4 cup bottled teriyaki sauce
3 tablespoons fresh lemon juice
2 tablespoons vegetable oil
3 comments
sounds yummy
Thinking about adding your mozzarella cheese to mine the next time. I've had a mozzarella cheese salad before so why didn't I think to add the cheese. lol
Combining the two recipes sounds good also.
20463✽
Ingredients
1.1 lb Pasta cooked (500g)
6 TBS olive oil *
1 handful of soft tomatoes*
1 TBS capers *
2 TBS white wine vinegar*
1 clove of garlic *
12 oz mozzarella cheese cut into cubes
2 handfuls black olives, coarsely chopped
1 bunch basil, cut into strips
1 handful of freshly grated Parmesan cheese
Blend * until smooth
When pasta has roomtemp. Mix with blended crème
Fold in last 4 ingerdiens and add salt and pepper to taste
Best prepared one day ahead, add some more oil or some red pesto to get it moister, keeps well too.
1.1 lb Pasta cooked (500g)
6 TBS olive oil *
1 handful of soft tomatoes*
1 TBS capers *
2 TBS white wine vinegar*
1 clove of garlic *
12 oz mozzarella cheese cut into cubes
2 handfuls black olives, coarsely chopped
1 bunch basil, cut into strips
1 handful of freshly grated Parmesan cheese
Blend * until smooth
When pasta has roomtemp. Mix with blended crème
Fold in last 4 ingerdiens and add salt and pepper to taste
Best prepared one day ahead, add some more oil or some red pesto to get it moister, keeps well too.
1 comment
This sounds lovely so thanks for the recipe
20463✽
Hi Mary Ann, just curios what kind of best pasta salad you had - what sourounded the pasta? What made it "best".
17488✽
Thanks ladies. They sound wonderful. I will give them a try.
((Hugs))
Mary Ann
iPhone
Ip
((Hugs))
Mary Ann
iPhone
Ip