appetizers and sides
Today I'm going to be share my spin on the classic Italian pasta salad recipe. The pasta choice and the seasonings are the secret to taking this recipe from ordinary to "Damn girl what'd you put in this?!" awesome.
My absolute must for this recipe is the Italian bronze cut Rotini (imported from Italy) made by Private Selection. Sounds exquisite, but I seriously just pick them up at Kroger. They do take slightly longer to cook than traditional pasta, but for the texture and taste it's well worth it.
Cook the noodles according to package directions and drain them with a strainer. I run cool water over mine to stop the cooking process and of course to rinse some of the starch off. Afterwards, I place the noodles in a large bowl, cover with plastic wrap, and place in the fridge to cool, while I prepare the rest of the salad.
While the pasta is chilling, remove the skin from a cucumber. I like to slice mine into 1/2 inch slices and then quarter each of those slices. Place the cucumber slices aside and get your small tomatoes. I use Campari tomatoes, but cherry or grape will do as well. Campari tomatoes are slightly larger, so I quarter them, but if using the smaller ones (which I occasionally do), simply slice them in half. Next, open and drain a can of black olives (you can use pitted whole olives or sliced). Now it's time to grab your Rotini from the fridge, add your veggies and create the salad.
Bathe your pasta and veggies in a bottle of Italian dressing. Using a large spoon, toss things around to make sure everything is covered. It's time to spice things up! Add a little kosher salt, pepper, and garlic powder. Alright, here's that secret ingredient we were talking about. Liberally sprinkle Olive Garden Garlic & Herb Italian seasoning (I've found it in Walmart, Publix and Food Lion) but it's also on Amazon. This seasoning is the hell Mary of Italian seasonings, in my book. If for some reason you can't locate it, you can use any Italian seasoning, but I strongly encourage this one. That's it! Just cover your salad and place in fridge until you're ready to enjoy it. When ready to serve top with a little Parmesan cheese.
Here's What You'll Need:
16oz. Private Selection Italian Rotini
2 tbsp garlic powder (I'm obsessed with garlic)
2oz. can sliced black olives (or a 6oz. can of whole pitted black olives)
6-8 Campari tomatoes quartered (or several cherry tomatoes halved)
1 large cucumber or 2 medium cucumbers
1 bottle of your favorite Italian dressing
2 Tbsp of Olive garden Italian seasoning
Salt and pepper to taste
1 cup of Parmesan cheese (shredded or grated) for garnishing
Here's What You Do:
1. Cook pasta as directed; drain and place in fridge.
2. Peel cucumbers; slice into 1/2in. slices, then quarter those slices (slice in half vertical, then horizontal) set aside.
3. Quarter tomatoes (if using grape tomatoes just cut in half).
4. Open can of olives; drain.
5. Remove pasta from fridge. Add in vegetables.
6. Pour in Italian dressing and mix.
7. Add garlic, and Italian seasoning. Mix well.
8. Salt and pepper to taste.
9. Cover and Refrigerate.
10. Before serving garnish with Parmesan cheese.
Kick Ass Italian Pasta Salad
I'm a huge fan of salads for social events. Fruit salads, vegetable salads, pasta salads it doesn't matter. I especially love pairing them with a light wine.Today I'm going to be share my spin on the classic Italian pasta salad recipe. The pasta choice and the seasonings are the secret to taking this recipe from ordinary to "Damn girl what'd you put in this?!" awesome.
My absolute must for this recipe is the Italian bronze cut Rotini (imported from Italy) made by Private Selection. Sounds exquisite, but I seriously just pick them up at Kroger. They do take slightly longer to cook than traditional pasta, but for the texture and taste it's well worth it.
Cook the noodles according to package directions and drain them with a strainer. I run cool water over mine to stop the cooking process and of course to rinse some of the starch off. Afterwards, I place the noodles in a large bowl, cover with plastic wrap, and place in the fridge to cool, while I prepare the rest of the salad.
While the pasta is chilling, remove the skin from a cucumber. I like to slice mine into 1/2 inch slices and then quarter each of those slices. Place the cucumber slices aside and get your small tomatoes. I use Campari tomatoes, but cherry or grape will do as well. Campari tomatoes are slightly larger, so I quarter them, but if using the smaller ones (which I occasionally do), simply slice them in half. Next, open and drain a can of black olives (you can use pitted whole olives or sliced). Now it's time to grab your Rotini from the fridge, add your veggies and create the salad.
Bathe your pasta and veggies in a bottle of Italian dressing. Using a large spoon, toss things around to make sure everything is covered. It's time to spice things up! Add a little kosher salt, pepper, and garlic powder. Alright, here's that secret ingredient we were talking about. Liberally sprinkle Olive Garden Garlic & Herb Italian seasoning (I've found it in Walmart, Publix and Food Lion) but it's also on Amazon. This seasoning is the hell Mary of Italian seasonings, in my book. If for some reason you can't locate it, you can use any Italian seasoning, but I strongly encourage this one. That's it! Just cover your salad and place in fridge until you're ready to enjoy it. When ready to serve top with a little Parmesan cheese.
Here's What You'll Need:
16oz. Private Selection Italian Rotini
2 tbsp garlic powder (I'm obsessed with garlic)
2oz. can sliced black olives (or a 6oz. can of whole pitted black olives)
6-8 Campari tomatoes quartered (or several cherry tomatoes halved)
1 large cucumber or 2 medium cucumbers
1 bottle of your favorite Italian dressing
2 Tbsp of Olive garden Italian seasoning
Salt and pepper to taste
1 cup of Parmesan cheese (shredded or grated) for garnishing
Here's What You Do:
1. Cook pasta as directed; drain and place in fridge.
2. Peel cucumbers; slice into 1/2in. slices, then quarter those slices (slice in half vertical, then horizontal) set aside.
3. Quarter tomatoes (if using grape tomatoes just cut in half).
4. Open can of olives; drain.
5. Remove pasta from fridge. Add in vegetables.
6. Pour in Italian dressing and mix.
7. Add garlic, and Italian seasoning. Mix well.
8. Salt and pepper to taste.
9. Cover and Refrigerate.
10. Before serving garnish with Parmesan cheese.
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