Pasta Salad- from What's on Hand
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
4 side dish servings
- Serves:
- 4
ingredients
- 4 ounces dry pasta
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon spinach dip mix, like Tastefully Simple's
- 1 tablespoon garlic parmesan seasoning, like Garlic Gourmet's
- 10 slices pepperoni, sliced into 1/16 inch ribbons
- 1 ounce mozzarella cheese, diced in 1/4 inch cubes
- 1 tablespoon capers, drained
- 1⁄2 cup frozen peas
- 1⁄2 cup frozen corn kernels
- 1⁄2 teaspoon paprika
- salt and pepper
directions
- Cook the pasta in salted boiling water until done, but not soggy.
- While the pasta is cooking, whisk together the oil, vinegar, dip mix, and garlic seasoning in a bowl large enough to hold all of the salad ingedients.
- When the pasta is done, drain well, and add to the dressing while still hot.
- Stir well to coat the pasta with the dressing.
- Add the pepperoni, cheese, capers, corn, and peas. Stir to combine.
- Chill for at least two hours to let the flavors combine.
- When ready to serve, taste, and add salt or pepper as needed.
- Sprinkle paprika over the salad, mix gently, and serve.
- Other ideas to add: Leftover roast chicken or sliced ham instead of the pepperoni; cheddar or swiss cheese instead of the mozzerella; artichoke heart quarters, cooked white beans, broccoli florets (blanched and drained); frozen lima beans or green beans.
- You can use bottled salad dressing instead of the oil, vinegar and seasonings, or use a seasoning mix your family likes mixed with the oil and vinegar.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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