Category: Salads and Stuff

Pasta With Summer Vegetables

I created this way to serve pasta as a flavorful side dish that goes well with many different main dishes. The ingredients below make 3 generous servings.

INGREDIENTS:

About 8 ounces pasta (rigatoni, penne rigate or fusilli)
2 – 3 T olive oil
1 tsp. lemon juice
1/3 tsp. sugar
1/3 cup chopped tomato
1/3 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped green pepper (about 1/4 inch dice)
1 large clove of minced garlic
1/2 tsp. oregano
1/3 tsp. basil
1/3 tsp. marjoram
2 or 3 T grated parmesan cheese
Salt and pepper to taste

PROCEDURE:

Cook the pasta according to directions on the package. While the water is heating and the pasta is cooking mince the garlic and chop the onion, carrot and green pepper and put them in a small bowl. Remove the stem from the tomato and chop it medium fine. When the pasta is nearly done, microwave the onion, carrot, pepper and garlic until the vegetables are hot but not cooked. The pepper should still be crunchy.

Drain the pasta and return it to the pot. Add two tablespoons of olive oil, lemon juice, about 1/3 tsp. salt and sugar. Stir in the vegetables, spices and parmesan. Grind in some black pepper and taste. Add more salt and spices if necessary. If the pasta appears dry, add a little more olive oil.

Serve with parmesan on the side so guests can add more if they wish.

Notes: Fresh herbs work well too. Start with about three times as much as listed in the recipe and chop them fine. You can double this recipe very easily by using a whole package of pasta. You can vary or add other vegetables, such as zucchini, yellow squash, green beans. I have used yellow, red and Vidalia onions and red and yellow peppers at one time or another. I have also garnished the pasta with chopped parsley, but I did not think of it yesterday and it really is not essential.

Serve with parmesan on the side so guests can add more if they wish.

NOTES:  Fresh herbs work well too.  Start with about three times as much as listed in the recipe and chop them fine.  You can double this recipe very easily by using a whole package of pasta.

You can vary or add other vegetables, such as green or wax  beans or jalapeño peppers.  I have also used yellow, red and Vidalia onions and red and yellow peppers at one time or another.   If you serve this recipe cold, you can call it a salad.

Rotini Bean Salad

This salad began with a recipe I found years ago on a plastic bag of some really good Hodgson Mill vegetable rotini.  Our first taste suggested the need for adjustments, but we liked the combination of beans, peppers and pasta, so I persevered.  After three or four variations I settled on the recipe below.

Like many dishes, this salad tastes better if you let it sit for at least an hour before serving to allow the flavors to blend.  During that time the pasta will  absorb some of the oil and vinegar.  Stir the salad well before serving and add  a teaspoon of olive oil and a dash of lemon or lime juice if the pasta looks dry.

INGREDIENTS:

1 package  (12 or 16 ounces) vegetable rotini
1 can* red kidney beans
1 can* garbanzo beans
1 can* cut green beans
1 small red onion
3/4 red bell pepper
1/4 green bell pepper
1/2 cup sweet and spicy mustard
1/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. lemon or lime juice
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. powdered garlic
Freshly ground black pepper and Tabasco sauce to taste (1/8 tsp. each to start).
3 T parsley
*About 15 ounce cans

PROCEDURE:

Cook the pasta al dente. While the water is coming to a boil and the pasta is cooking, wash and chop the onion and dice the peppers into 1/3 to 1/2 inch pieces and put them into a large bowl.  Drain and rinse the beans and put them into the bowl.  Wash and chop the parsley and set it aside.

When the pasta is done, drain and rinse it under cool water and add it to the bowl.  The pasta should be warm but not hot when you mix it with the vegetables.  Add the oil, vinegar, juice, mustard, parsley and spices.  Stir the salad well, let sit it for five minutes, then stir again and taste.  Adjust the seasonings as desired.

NOTES:  I normally use Woeber’s Sweet and Spicy Mustard but any sweet mustard works.  If I use a 16 ounce package of rotini I usually increase the other ingredients slightly.  If you like bell peppers, you could use a whole red pepper and half a green pepper.  Start with the recommended amounts of the mustard, oil, vinegar and spices, then taste and add more to suit your preferences.  You’ll end up with a version that you really like and have fun doing it!