michael-in-phoenix
Well-known member
...it's BBQ season in the northern hemisphere, and this is a wonderful salad to serve, or bring to a picnic or patio party. Colorful and very, very tasty, as most of you already know.
I guess this would be for those of you who haven't seen this. It's in T&T, under pasta.
Michael
The Store Cold Ziti Salad with Tomato and Peppers
Recipe By :Bert Green
Serving Size : 8 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
1 1/2 tablespoons Salt1 pound Ziti pasta
1/4 cup milk
1 each red onion
2 each tomatoes
6 each sweet pickles
2 small green peppers -- seeded
1 large shallot
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packets G. Washington brown bouillon powder
freshly ground pepper
1 teaspoon wine vinegar
1 tablespoon pickle juice
1/4 cup fresh dill -- roughly chopped
salt and pepper -- to taste
1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbl salt , then add the Ziti.
Boil to al dente. Drain. Rinse in cold water. Drain again.
2. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly
moisten the Ziti and toss.
3. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large
tablespoon of each for garnish. Mince the shallot.
4. Beat the sour cream and mayonnaise together with a whisk until creamy, and add
the bouillon powder, 1/2 tbl salt, and the pepper. (Thin with milk if necessary). Pour
over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle
juice. Mix well.
5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.
I guess this would be for those of you who haven't seen this. It's in T&T, under pasta.
Michael
The Store Cold Ziti Salad with Tomato and Peppers
Recipe By :Bert Green
Serving Size : 8 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
1 1/2 tablespoons Salt1 pound Ziti pasta
1/4 cup milk
1 each red onion
2 each tomatoes
6 each sweet pickles
2 small green peppers -- seeded
1 large shallot
1/2 cup sour cream
1 1/2 cups mayonnaise
2 packets G. Washington brown bouillon powder
freshly ground pepper
1 teaspoon wine vinegar
1 tablespoon pickle juice
1/4 cup fresh dill -- roughly chopped
salt and pepper -- to taste
1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbl salt , then add the Ziti.
Boil to al dente. Drain. Rinse in cold water. Drain again.
2. Place the cooked Ziti in a bowl. Add enough milk (about 1/4 cup) to thoroughly
moisten the Ziti and toss.
3. Chop the onion, tomatoes, pickles, and peppers into 1/4-inch cubes. Reserve a large
tablespoon of each for garnish. Mince the shallot.
4. Beat the sour cream and mayonnaise together with a whisk until creamy, and add
the bouillon powder, 1/2 tbl salt, and the pepper. (Thin with milk if necessary). Pour
over the Ziti. Add the shallots, tomatoes, pickles, green peppers, vinegar, and pickle
juice. Mix well.
5. Garnish with the reserved vegetables. Cut fresh dill over all. Serve chilled.