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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Tue May 26, 2015 7:44 pm Post subject: room temp / cold pasta salad |
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room temp / cold pasta salad
I'm sure this approach has several giga-billion recipes - here's one that's simple and (see precautions below) is very good.
can be used as a main dish - serve with bread / veggies ala steamed asparagus.
sized for two, with a lunch left-over.
preheat oven to 435'F (225'C)
8 ounces ( 225 g) by weight cherry tomatoes sliced in half
marinate 10-20 minutes with whisked mixture of
0.25 cup (60 ml) olive oil
1 tablespoon (15 ml) white wine vinegar
1 teaspoon (5ml) dried oregano, crushed/flakes
1 med-large garlic clove, thinly sliced
0.5 teaspoon (2.5 ml) coarse salt
fresh ground pepper to taste
when oven is ready, place cherry tomato cut side up on lipped baking sheet, roast about 20 minutes until light brown and shrinking. drizzle with any bowl remaining oil/seasoning - hence the need for a lipped sheet...
remove from oven, allow to cool in a strainer/colander in order to collect the oild drained off - used below.
cook 8 ounces ( 225 g) by weight pasta - rotini suggested - per package directions, drain.
while still hot, toss the pasta with the oil / liquids reserved from the drained roasted tomato. add olive oil as needed for a uniform coating.
add tomato mix and 8 ounces (225 g) by weight of mozzarella small balls or mozzarella diced into half-bit size cubes. fold / toss together and allow to cool completely.
when cooled, just before service, toss with a fresh chiffonade of basil.
precautions:
this recipe is heavily dependent on flavor from the olive oil. be absolutely certain you like the olive oil in use by the open spoonful before using it here. an overly strong / overly flavored extra virgin for example can make this dish less than edible.
I am not specifying the amount of olive oil because first go round I blindly followed the recipe and it called for _way_ too much oil. so - toss the ingredients and check.... adjust to preference.
options:
this also works well with half-bit sized chunks of feta cheese. |
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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Fri May 29, 2015 3:43 am Post subject: |
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Sounds good. Going to pass it on. |
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clairelv
Joined: 08 Jul 2015 Posts: 8 Location: HONGKONG
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Posted: Thu Jul 09, 2015 5:52 am Post subject: |
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sounds good . i will try it .......... |
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