Sunday, May 29, 2011

Summer Pasta Salad Recipes


1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 T. orange juice
2 T. water
1 T. sugar
3/4 t. salt, plus more to taste
2 cups fresh Italian parsley
8 ounces cherry tomatoes, halved
1 cup raw almonds
1 lb. pasta, such as penne or spirals
Freshly ground black pepper, to taste

Preparation :

In a large mixing bowl, whisk together the olive oil, lemon juice, orange juice, water, sugar, and salt until well combined. Add the parsley, cherry tomatoes and almonds, tossing until well mixed. Set aside.

Boil the pasta according to the manufacturer's instructions. Drain in a colander and run under cold water for about 30 seconds, shaking the excess water from the noodles. Toss the pasta with the parsley-dressing mix, stirring until well mixed. Lightly season with salt and freshly ground pepper. Chill for 30 minutes or until ready to serve. Serve cold.

The Best Potato Salad


6 eggs
10 red potatoes
1 cup mayonnaise
1/2 cup ranch dressing
1/3 cup dill pickle relish
2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 onion, chopped
1/4 cup pepperoncini (optional)
1/4 cup sliced black olives (optional)

Preparation :

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch। Cover the saucepan and bring the water to a boil over high heat। Remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water; cool the eggs under cold running water in the sink. Peel and chop the cooled eggs.

Place the potatoes into a large pot and cover with water। Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain and refrigerate until cold. Peel and cube once cold.

Stir together the mayonnaise, ranch dressing, relish, mustard, salt, pepper, paprika, and celery seed in a mixing bowl. Add the eggs, potatoes, onion, pepperoncini, and olives; stir until evenly mixed. Cover and refrigerate at least 2 hours before serving.

Very Simple Potato Salad


3 red potatoes
2 eggs
1 1/2 cups creamy salad dressing

Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
Peel the eggs and cut around the egg white; keep the yolk whole.
Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.