What is your favorite pasta salad?
- Thread starter dawn_mo
- Start date
Italian Sausage Salad from James Beard.
As noted at the bottom, I reduce the oil. When I started making this salad, I didn't realize you could actually peel green peppers so assumed they were roasted and peeled. I like it that way, so continue to roast them. I usually use 2 each red and green. The red onions I buy are way too big to use two of them. I just use my judgement. And sometimes the Italian sausages I buy are almost 3/4 lb each. 1 1/2 lb total is plenty.
* Exported for MasterCook 4 by Living Cookbook *
Italian Sausage Salad
Recipe By : James Beard
Serving Size : 6 Preparation Time: 0:00
Categories : Main Dish Salad
Sausage
Amount Measure Ingredient -- Preparation Method
6 links Italian-style sausage, sweet or hot
1/2 lb elbow macaroni or twists
4 green peppers, peeled & cut in strips
2 red onions, thinly sliced
2 cups canned kidney beans, drained
3 hard boiled eggs, quartered
3 Tbs chopped Italian parsley
2/3 cup olive oil
3 Tbs wine vinegar
1 clove garlic, chopped
1/2 tsp salt
freshly ground black pepper
pinch oregano
1. To cook the sausages: Prick the skins with a fork, put them in a skillet
with water to cover, bring to a boil, reduce the heat and poach for one
minute. Drain off the water, slice the sausages into 1/2-inch lengths and
fry over medium heat in a dry skillet until browned through.
2. Cook and drain pasta
3. Combine the sausages, peppers, onions, macaroni, kidney beans, eggs and
parsley in a bowl. In a second bowl combine the olive oil, vinegar, garlic,
salt, pepper and oregano. Beat vigorously with a fork and pour the dressing
over the salad, tossing it gently as you do. Let everything mature in the
refrigerator for a few hours.
Cooking Tip: This recipe was also in the long gone Cuisinart magazine and
they had reduced the oil to 1/4 cup. Works for me. I also assume the
peppers are to be roasted and peeled, which I do and sometimes use two red
and two green. It's really a delicious salad, but then I love about
anything James Beard did.
Comments: As James Beard says in the intro, "This salad is not a delicate
nibble; it would make a wonderful picnic dish, with just a loaf of coarse
bread and a really assertive red wine."
Recipe Author: James Beard
Recipe Source: Beard on Pasta
- - - - - - - - - - - - - - - - - -
As noted at the bottom, I reduce the oil. When I started making this salad, I didn't realize you could actually peel green peppers so assumed they were roasted and peeled. I like it that way, so continue to roast them. I usually use 2 each red and green. The red onions I buy are way too big to use two of them. I just use my judgement. And sometimes the Italian sausages I buy are almost 3/4 lb each. 1 1/2 lb total is plenty.
* Exported for MasterCook 4 by Living Cookbook *
Italian Sausage Salad
Recipe By : James Beard
Serving Size : 6 Preparation Time: 0:00
Categories : Main Dish Salad
Sausage
Amount Measure Ingredient -- Preparation Method
6 links Italian-style sausage, sweet or hot
1/2 lb elbow macaroni or twists
4 green peppers, peeled & cut in strips
2 red onions, thinly sliced
2 cups canned kidney beans, drained
3 hard boiled eggs, quartered
3 Tbs chopped Italian parsley
2/3 cup olive oil
3 Tbs wine vinegar
1 clove garlic, chopped
1/2 tsp salt
freshly ground black pepper
pinch oregano
1. To cook the sausages: Prick the skins with a fork, put them in a skillet
with water to cover, bring to a boil, reduce the heat and poach for one
minute. Drain off the water, slice the sausages into 1/2-inch lengths and
fry over medium heat in a dry skillet until browned through.
2. Cook and drain pasta
3. Combine the sausages, peppers, onions, macaroni, kidney beans, eggs and
parsley in a bowl. In a second bowl combine the olive oil, vinegar, garlic,
salt, pepper and oregano. Beat vigorously with a fork and pour the dressing
over the salad, tossing it gently as you do. Let everything mature in the
refrigerator for a few hours.
Cooking Tip: This recipe was also in the long gone Cuisinart magazine and
they had reduced the oil to 1/4 cup. Works for me. I also assume the
peppers are to be roasted and peeled, which I do and sometimes use two red
and two green. It's really a delicious salad, but then I love about
anything James Beard did.
Comments: As James Beard says in the intro, "This salad is not a delicate
nibble; it would make a wonderful picnic dish, with just a loaf of coarse
bread and a really assertive red wine."
Recipe Author: James Beard
Recipe Source: Beard on Pasta
- - - - - - - - - - - - - - - - - -
It's one that was posted ages ago back on Gails
I don't have the recipe here where I'm now, but it had pasta, string beans, dill and ham (bacon?) in it, and there was vinegar in the dressing. It's really good and we have made it a lot. DH loves it too. I'll look up the recipe for you when I get back home.
I don't have the recipe here where I'm now, but it had pasta, string beans, dill and ham (bacon?) in it, and there was vinegar in the dressing. It's really good and we have made it a lot. DH loves it too. I'll look up the recipe for you when I get back home.
Many of these sound great: Antipasto Pasta Salad
http://www.recipezaar.com/recipes.php?q()=antipasto+pasta+salad&ls=h&Search=Search&s_type=%2Frecipes.php
http://www.recipezaar.com/recipes.php?q()=antipasto+pasta+salad&ls=h&Search=Search&s_type=%2Frecipes.php
2 faves actuall... REC: BLT Chicken and Pasta Salad
BLT Chicken and Pasta Salad
Woman’s Day Magazine, 4/6/93
4 servings
Dressing - mix into a large salad bowl:
1/2 cup mayonnaise
1/3 cup water
2 tbl. bottled bbq sauce or chili sauce
1-1/2 tsp. white vinegar
1-1/2 tsp. chives or green onions, chopped fine
1/4 tsp. each garlic powder and black pepper
1 lb. boneless, skinless chicken breast halves
8 oz (3 cups) pasta twists or rotini
6 slices bacon, cooked crisp and crumbled
3 cups romaine or iceberg lettuce torn into bite-sized pieces
1 large tomato, seeded and coarsely chopped (about 1-1/4 cups)
Put chicken in pot and add just enough water to cover. Bring to boil, reduce heat to low, and simmer 8-10 minutes. Remove to cutting board to cool. Add enough water to the poaching liquid to make about 4 quarts. Bring to a boil and add pasta. Cook 9 min., or until firm-tender. Drain well. Add hot pasta to the salad bowl with dressing and toss to coat. Cut or shred chicken into bite-size pieces and add to bowl along with the bacon, lettuce and tomato. Toss gently to mix.
BLT Chicken and Pasta Salad
Woman’s Day Magazine, 4/6/93
4 servings
Dressing - mix into a large salad bowl:
1/2 cup mayonnaise
1/3 cup water
2 tbl. bottled bbq sauce or chili sauce
1-1/2 tsp. white vinegar
1-1/2 tsp. chives or green onions, chopped fine
1/4 tsp. each garlic powder and black pepper
1 lb. boneless, skinless chicken breast halves
8 oz (3 cups) pasta twists or rotini
6 slices bacon, cooked crisp and crumbled
3 cups romaine or iceberg lettuce torn into bite-sized pieces
1 large tomato, seeded and coarsely chopped (about 1-1/4 cups)
Put chicken in pot and add just enough water to cover. Bring to boil, reduce heat to low, and simmer 8-10 minutes. Remove to cutting board to cool. Add enough water to the poaching liquid to make about 4 quarts. Bring to a boil and add pasta. Cook 9 min., or until firm-tender. Drain well. Add hot pasta to the salad bowl with dressing and toss to coat. Cut or shred chicken into bite-size pieces and add to bowl along with the bacon, lettuce and tomato. Toss gently to mix.
and REC: Curried Chicken and Pasta Salad
Curried Chicken and Pasta Salad
This recipe is from Somerset Caters in Los Angeles and I have revised it a little.
Makes 6 large servings
One roasted chicken (2-3/4 lb.) - buy or make yourself
1 lb. large pasta shells (I like to use Trader Joe's Radiatore or Barilla's Piccolini)
1/2 cup golden raisins
1/3 cup slivered almonds, toasted
1/2 cup diced celery
1/2 cup chopped green onions (green part)
1/2 cup mango chutney (Trader Joe's), cut up if there are big chunks
2 tsp. curry powder
3/4 cup mayonnaise
1 tsp. ground turmeric
¼ cup orange juice
salt to taste
optional: ½ tsp. Garam masala spice
1. Remove chicken meat from bones, removing skin, and cutting meat into bite-sized chunks.
2. In pot of boiling water, cook pasta according to directions (al dente). Drain and chill.
3. In large bowl, toss raisins, almonds*, celery and green onions with chicken and pasta.
4. In small bowl, combine chutney, curry powder, mayonnaise, turmeric, and orange juice (and garam masala if using). Add this dressing to the chicken & pasta bowl, and toss to coat.
5. Taste and add salt if needed.
* Note: if not serving immediately, toss in almonds before serving so they don't get soft. Can be made a day or two ahead.
Curried Chicken and Pasta Salad
This recipe is from Somerset Caters in Los Angeles and I have revised it a little.
Makes 6 large servings
One roasted chicken (2-3/4 lb.) - buy or make yourself
1 lb. large pasta shells (I like to use Trader Joe's Radiatore or Barilla's Piccolini)
1/2 cup golden raisins
1/3 cup slivered almonds, toasted
1/2 cup diced celery
1/2 cup chopped green onions (green part)
1/2 cup mango chutney (Trader Joe's), cut up if there are big chunks
2 tsp. curry powder
3/4 cup mayonnaise
1 tsp. ground turmeric
¼ cup orange juice
salt to taste
optional: ½ tsp. Garam masala spice
1. Remove chicken meat from bones, removing skin, and cutting meat into bite-sized chunks.
2. In pot of boiling water, cook pasta according to directions (al dente). Drain and chill.
3. In large bowl, toss raisins, almonds*, celery and green onions with chicken and pasta.
4. In small bowl, combine chutney, curry powder, mayonnaise, turmeric, and orange juice (and garam masala if using). Add this dressing to the chicken & pasta bowl, and toss to coat.
5. Taste and add salt if needed.
* Note: if not serving immediately, toss in almonds before serving so they don't get soft. Can be made a day or two ahead.
Here ya go: Thai-Style Pasta Salad
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
THAI-STYLE PASTA SALAD
INGREDIENTS:
DRESSING:
3/4 cup natural peanut butter (I used lightly salted natural peanut butter)
1/2 cup plus 1 Tbsp water (I used a little less)
3 - 6 Tbsp vegetable oil (I used about 3 Tbsp canola oil)
3 Tbsp fresh lime juice (about 1 1/2 - 2 limes)
3 Tbsp distilled white vinegar
3 Tbsp Asian (dark) sesame oil
3 Tbsp low-sodium soy sauce
3/4 tsp. salt, or to taste
3/4 tsp. crushed red pepper flakes, or to taste
(original recipe uses 1 Tbsp sugar - I omit it)
SALAD:
4 oz. snow peas, strings removed
1/2 lb. Chinese rice noodles/vermicelli (can substitute angel hair pasta or spaghettini/thin spaghetti). (I used thin spaghetti)
1 pkg. (8 oz.) coleslaw mix
5 radishes, trimmed and thinly sliced
2 tomatoes, cut into wedges
1 small cucumber, peeled and cut into thin strips
1 cup mung or soy bean sprouts
1/2 cup chopped scallions (or 1/2 cup thinly sliced red onion) (I used a touch more than 1/2 cup scallions)
DIRECTIONS:
DRESSING:
In medium bowl, whisk together all ingredients. Set aside.
SALAD:
Bring large saucepan of lightly salted water to a boil. Add noodles and cook according to package directions. Drain and rinse under cold water. Set aside. Meanwhile, cut ends off snowpeas and slice into thirds on diagonal. Steam until just cooked, keeping them a little crunchy. Rinse under cold water.
In an extra large serving bowl, combine noodles, snow peas, coleslaw, radishes, tomatoes, cucumber, sprouts and scallions (or onion). Toss with about 2/3 of the dressing and serve the remaining dressing on the side OR toss with all the dressing at once. Serve at room temperature, not chilled.
Makes about 4 main dish servings or 6-8 side dish servings.
Adapted from The Vegetarian Times.
http://www.vegetariantimes.com/recipes/7270?section=
dawn_mo
Well-known member
I can look into it through the buying club/co op I belong to. I will let you know
what I find out. Maybe curing your own pork belly? You could smoke it. I am not an expert at smoking or curing. Let me know what you find out, because I am sure the members of the co op would love to know.
what I find out. Maybe curing your own pork belly? You could smoke it. I am not an expert at smoking or curing. Let me know what you find out, because I am sure the members of the co op would love to know.
mariadnoca
Moderator
REC: My SIL's Pasta Salad
My SIL Lenee’s Pasta Salad (I've made it many times since I posted this at Gail's)
8 oz. pasta (if you use tortellini or
something similar, use about a pound. I
usually mix tortellini with some
other type of salad pasta, 8 oz. of each)
1/2 c. sliced green onions
1/2 c. chopped fresh parsley
1 c. sliced celery
1 c. frozen peas, thawed
1 c. diced fresh tomatoes
1 c. sliced olives
1/2 c. mayo
2 T. soy sauce
2 T. lemon juice
2 T. red wine vinegar
1 tsp. dijon mustard
1 tsp. sugar
1/2 tsp garlic powder
1/2 tsp. paprika
1/2 tsp. ground ginger
1/8 tsp red hot pepper sauce
1/8 tsp. black pepper (or to taste)
3 c. sliced chicken
or
2 c. sliced dry salami
or
2 c. cooked salad shrimp
Cook pasta al dente. Rinse w/cold water.
Place in bowl and add onion, parsley, celery,
peas, tomato, olives, and the chicken, or
shrimp, or salami.
Mix. In separate bowl mix together with wire
whip mayo, soy sauce,lemon juice, vinegar,
mustard, sugar, garlic, paprika,ginger,
pepper sauce & black pepper. Add to pasta
mixture, mix well and chill overnight.
Notes:
She's also made it with chicken and I would have to say I personally like the zestier kick you get with the salami. If I made it with something else I would still include it. This recipe is very forgiving and I think you could add cheese without a problem unless you are going for a really strong cheese in which case I would say make it up to that point and taste before adding it. Or, you could simply use cheese tortellini as part of your pasta mix (I think I would include some kind of tortellini, because it imparts such a nice texture) . I spoke to my sil who gave me the recipe just a few days ago and asked her where she got it. She told me it was at a school function and that the woman who brought it had also made copies of the recipe to give out. Now that’s when you know you have a good recipe - when you plan ahead and have pre-made copies because you know everyone will be asking for them! Good luck, and I hope you enjoy it as much as I do.
My SIL Lenee’s Pasta Salad (I've made it many times since I posted this at Gail's)
8 oz. pasta (if you use tortellini or
something similar, use about a pound. I
usually mix tortellini with some
other type of salad pasta, 8 oz. of each)
1/2 c. sliced green onions
1/2 c. chopped fresh parsley
1 c. sliced celery
1 c. frozen peas, thawed
1 c. diced fresh tomatoes
1 c. sliced olives
1/2 c. mayo
2 T. soy sauce
2 T. lemon juice
2 T. red wine vinegar
1 tsp. dijon mustard
1 tsp. sugar
1/2 tsp garlic powder
1/2 tsp. paprika
1/2 tsp. ground ginger
1/8 tsp red hot pepper sauce
1/8 tsp. black pepper (or to taste)
3 c. sliced chicken
or
2 c. sliced dry salami
or
2 c. cooked salad shrimp
Cook pasta al dente. Rinse w/cold water.
Place in bowl and add onion, parsley, celery,
peas, tomato, olives, and the chicken, or
shrimp, or salami.
Mix. In separate bowl mix together with wire
whip mayo, soy sauce,lemon juice, vinegar,
mustard, sugar, garlic, paprika,ginger,
pepper sauce & black pepper. Add to pasta
mixture, mix well and chill overnight.
Notes:
She's also made it with chicken and I would have to say I personally like the zestier kick you get with the salami. If I made it with something else I would still include it. This recipe is very forgiving and I think you could add cheese without a problem unless you are going for a really strong cheese in which case I would say make it up to that point and taste before adding it. Or, you could simply use cheese tortellini as part of your pasta mix (I think I would include some kind of tortellini, because it imparts such a nice texture) . I spoke to my sil who gave me the recipe just a few days ago and asked her where she got it. She told me it was at a school function and that the woman who brought it had also made copies of the recipe to give out. Now that’s when you know you have a good recipe - when you plan ahead and have pre-made copies because you know everyone will be asking for them! Good luck, and I hope you enjoy it as much as I do.