What is your favorite pasta salad?

I can eat them, but I find them too salty. I haven't eaten bacon in eons, and I have a feeling

I'd find that too salty, also - unless I can find a low sodium version, minus the nitrates. (yeah, good luck to me)!

 
I have a zippy tip for any pasta salad, add a teaspoon of dried red chile flakes to the pasta water

- and be sure to open a window or turn on the fan in the range hood (cough cough)! The chiles give the pasta itself a nice zesty spice, not hot and soucey but just a little something something. Any chile flake that doesn't drain out in the colander just adds to the finished dish! I do this especially with line caught tuna in big chunks, halved cherry tomatoes, olives, feta, parsley and mint in a red wine vinagrette dressing for summer picnics, out of the city summer picnics that is. A city summer picnic involves hot tomato vodka soup, spiced cider, warm chicken or meatloaf and other frigid weather fare. LOL. Only in SF!!!

 
Are you close to a The Fresh Market? They carry Nueske's Applewood smoked. I love the stuff. It's

not nitrate free, but it's supposed to have a lower level than the standard set by the FDA (for what that's worth). I don't think it's overly salty. If you're not allergic to the nitrates and can find it, it might be worth a try for an occasional use.

Note the comment that nitrate-free bacon tastes like roast pork. However, Neiman Ranch has a nitrate free version. I've not tasted it.

http://www.nueskes.com/news/times.aspx

 
Charlies' Rec: The Store Cold Pasta Salad with Tomato and Peppers (Bert Green)

Always a fit for us. ((Thanks again Charlie for a keeper!))

The Store Cold Ziti Salad with Tomato and Peppers
From Charlie
Recipe By: Bert Green
Serving Size: 8

1 1/2 tablespoons Salt
1 pound Ziti pasta
1/4 cup milk
1 red onion
2 tomatoes
6 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 sweet pickle juice
1/4 cup fresh dill—roughly chopped, for garnish
salt and pepper—to taste

1. Bring a 4-quart saucepan of water to a boil. Add 1 Tbsp. 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, ½ Tbsp. 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.

 
On my list... Rec: Traca's Potsticker Salad

I believe EvaN made this with Tortellini. This sounds SOOO good! I plan on finding an "excuse" to make this during the weekend. I see that the rec: suggests pulling it together at the last minute, but I still would try a trial run for the market. Perhaps change out the brocolli for snow peas or edemame, add chopped water chestnuts instead of pine nuts. Perhaps those small mini corn-on-the-cob. Somehow, I was thinking a twist of wasabi would work well with the dressing...

Again, on my list!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=79931

 
You must log in or register to reply here.
Back
Top