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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
Vinaigrette Dressing
2/3 cup vegetable oil
1/3 cup red wine vinegar
1 1/2 tablespoon sugar
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced shallot
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/8 teaspooon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
dash onion powder
4 quarts water
1 pound rainbow rotini or tri-color radiatore (red, green, and white colors)
1 to 2 teaspoons vegetable oil
1 large or 2 medium tomatoes
1 green onion
1/4 cup minced cucumber
Salt
Green leaf lettuce (optional, for garnish)
1. Make the dressing: Use an electric mixer to combine all of the dressing ingredients in a bowl. Mix on high speed for about a minute or so until the dressing becomes thick and creamy. Put the dressing in a sealed container and store it in the refrigerator until ready to toss with the chilled pasta.
2. Bring 4 quarts of water to a boil over high heat and add the pasta. Cook for 12 to 14 minutes, until tender, then drain it.
3. Spray the pasta with a gentle stream of cold water to help cool it off. Drizzle the oil over the cooling pasta to keep it from sticking together. Gently toss the pasta, then put it in a covered container and let it cool in the refrigerator for 30 minutes or so.
4. While the pasta is cooling down, prepare the vegetables: remove the seeds and soft pulp from the tomato(es) before dicing, using only the green part of the green onion (or scallions); and be sure to mince the cucumber into very small pieces.
5. When the pasta is no longer warm, add the diced tomato, green onion, and cucumber. Sprinkle salt over the pasta salad to taste and put it back in the refrigerator until well chilled.
6. When the pasta has chilled, spoon it onto plates and place the vinaigrette dressing on the side. For a cool garnish like that served in the restaurant, spread some leaves of green lettuce onto each plate, then spoon the pasta onto the lettuce. You may also toss the salad with the dressing ahead of time but do not do this to far in advance or the pasta will soak up all the dressing.
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Category: Pasta Salads
Prep Time: Cook Time: Total Time:
Vinaigrette Dressing
2/3 cup vegetable oil
1/3 cup red wine vinegar
1 1/2 tablespoon sugar
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced shallot
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/8 teaspooon salt
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
dash onion powder
4 quarts water
1 pound rainbow rotini or tri-color radiatore (red, green, and white colors)
1 to 2 teaspoons vegetable oil
1 large or 2 medium tomatoes
1 green onion
1/4 cup minced cucumber
Salt
Green leaf lettuce (optional, for garnish)
1. Make the dressing: Use an electric mixer to combine all of the dressing ingredients in a bowl. Mix on high speed for about a minute or so until the dressing becomes thick and creamy. Put the dressing in a sealed container and store it in the refrigerator until ready to toss with the chilled pasta.
2. Bring 4 quarts of water to a boil over high heat and add the pasta. Cook for 12 to 14 minutes, until tender, then drain it.
3. Spray the pasta with a gentle stream of cold water to help cool it off. Drizzle the oil over the cooling pasta to keep it from sticking together. Gently toss the pasta, then put it in a covered container and let it cool in the refrigerator for 30 minutes or so.
4. While the pasta is cooling down, prepare the vegetables: remove the seeds and soft pulp from the tomato(es) before dicing, using only the green part of the green onion (or scallions); and be sure to mince the cucumber into very small pieces.
5. When the pasta is no longer warm, add the diced tomato, green onion, and cucumber. Sprinkle salt over the pasta salad to taste and put it back in the refrigerator until well chilled.
6. When the pasta has chilled, spoon it onto plates and place the vinaigrette dressing on the side. For a cool garnish like that served in the restaurant, spread some leaves of green lettuce onto each plate, then spoon the pasta onto the lettuce. You may also toss the salad with the dressing ahead of time but do not do this to far in advance or the pasta will soak up all the dressing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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