Post by feather on Sept 23, 2017 22:37:54 GMT
This is the time of year with so many vegetables available from the garden or at good prices at the stores.
The weather has the heat in the 80's F and we need something cold and filling to eat!
Today is my favorite lemon parmesan pasta salad, here it is.
Dressing:
1 cup of lemon juice
1 cup of oil
2 cups of grated parmesan cheese (the green canister or freshly grated if you have it)
1 t. salt
1 t. black pepper
2 T. honey
Mix that all up in a bowl to start and add things as you go.
1 cup thick or thinly chunked hard salami (or pepperoni)
Cut up 1 cup cauliflower, small cuts
1 cup broccoli, small cuts
1 cup carrots, small cuts
Put them in a pot on the stove, with water and bring to a boil, then strain and cool off.
Red and green peppers, 1 cup cut up small. Depending on your taste you can use bell peppers, pimento peppers, marinated or pickled peppers, hot peppers, your choice.
Olives, I used kalamata olives, 1/2 cup
1 lb of pasta shells, I used medium to large, cooked.
Add these after they are strained and add them hot to soak up the dressing as they cool.
Refrigerate. Serve. This will be a main dish for a couple of days.
Optional ingredients:
1 cup of small chunks of cheese of your liking
1 cup of tomatoes chopped seeded and drained
1 cup cooked asparagus
1 cup cooked and drained green beans
1/3 cup chopped onions, sweet, hot, or green
Green olives and black olives
parsley or cilantro or basil
I've never made it the same way twice but I do love the dressing on a veggie pasta salad, so that stays the same.
The weather has the heat in the 80's F and we need something cold and filling to eat!
Today is my favorite lemon parmesan pasta salad, here it is.
Dressing:
1 cup of lemon juice
1 cup of oil
2 cups of grated parmesan cheese (the green canister or freshly grated if you have it)
1 t. salt
1 t. black pepper
2 T. honey
Mix that all up in a bowl to start and add things as you go.
1 cup thick or thinly chunked hard salami (or pepperoni)
Cut up 1 cup cauliflower, small cuts
1 cup broccoli, small cuts
1 cup carrots, small cuts
Put them in a pot on the stove, with water and bring to a boil, then strain and cool off.
Red and green peppers, 1 cup cut up small. Depending on your taste you can use bell peppers, pimento peppers, marinated or pickled peppers, hot peppers, your choice.
Olives, I used kalamata olives, 1/2 cup
1 lb of pasta shells, I used medium to large, cooked.
Add these after they are strained and add them hot to soak up the dressing as they cool.
Refrigerate. Serve. This will be a main dish for a couple of days.
Optional ingredients:
1 cup of small chunks of cheese of your liking
1 cup of tomatoes chopped seeded and drained
1 cup cooked asparagus
1 cup cooked and drained green beans
1/3 cup chopped onions, sweet, hot, or green
Green olives and black olives
parsley or cilantro or basil
I've never made it the same way twice but I do love the dressing on a veggie pasta salad, so that stays the same.
