Re: Summer Salads


"Sue" <sburke9368@xxxxxxxxxxxxxxxx> wrote in message
news:SNCdnZXHWpuQOjzZnZ2dnUVZ_qSdnZ2d@xxxxxxxxxxxxxxxxxxx
I think we need a recipe swap again. Does anyone have any good summer salad
recipes?


Pasta Salad Recope (makes a large size bowl of salad)

2 cups of uncooked Ditali pasta (small tubular pasta) or smalled shell
shaped pasta
1 English cucumber
1/2 a red bell pepper
1/2 a yellow bell pepper
1 bunch small green onions
Large handful of calamata olives (or regular black olives as you prefer)
1 cup grape tomatoes
1 bag of small mozzarella cheese rounds, can substitute 1 cup of cubed
mozzarella
1/2 cup cubed cheddar cheese (I prefer the bite of a good sharp white but
that is by preference)
1 cup baby carrots
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh basil
1/4 to 1/2 cup of crumbled feta cheese to taste


Dressing
1/4 cup of extra virgin olive oil
1/4 cup good red wine vinegar
2 Tablespoons of Greek Seasoning
Salt and pepper to taste


Cook the pasta according to the package to al dente. Drain and put into a
mixing bowl while still warm. Toss with about a tablespoon of extra virgin
olive oil so it will not stick to each other.


All of the vegetables (except the tomatoes) should be finely chopped. I chop
them to approximately the same size as the pasta. If you chop it larger than
that, the flavors
are not going to blend as well. Chop the olives a bit smaller.


If you are using cheese cubes, they should be cubed in 1/2 inch cubes. The
mozzarella rounds can be left whole or can be quartered.


Toss all the vegetables together first, add cheese cubes second, add feta
cheese third, and finally toss the dressing over the whole salad.


This salad is a bit of work, BUT it is really versatile and can be mixed
with a variety of meats for a light summer main dish, or can be used just as
a side dish. Also, since it doesn't have any mayonnaise or dairy products,
it's great for picnics.


The original recipe idea came from a Jamie Oliver recipe and I just
expanded
and added on and changed it around to give it more substance and flavor.


Anything you don't like in the vegetable/cheese list you can leave out to
your preference without changing the salad's overall flavor very much.


This salad will keep well for about a week in your refrigerator if the
veggies are very fresh.


I like to make this on Saturday and we can use it all week, with chicken
breasts, tuna, bay shrimp, shredded chicken, or served in a pita pocket as a
sandwich by itself or with any of the meats.


Enjoy!!


Cindi



:o)

--
Sue (mom to three girls)




.

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