Pasta Salad

I told Don last night that I was done with cooking until after we move.  I cannot stand the thought of getting our evening meals ready with everything else that is going on.  Now I don't mean that we'll be going out or ordering take out for the next couple of weeks, just that there will be no cooking.  And hence, for the most part, no food blogging.  I even thought I meant it when I went to the store today to pick up some things for this pasta salad. 

2 different stores and over 40 minutes of cooking time does not an easy meal make.  And, unfortunately, it wasn't even stellar.  Sure, it was adequate enough but the flavors didn't wow me.  I think tomorrow's leftovers will get some diced salami and cheese as well as another shot of vinaigrette (minus the herbs - they kind of overpower things).  However, since it's a pretty good base for creativity I thought I'd share it here.

First, you start with 2 different types of dried pasta:

Layer everything together:

Add the dressing and toss (I used my hands and food handling gloves):

This will be my submission to Ruth's Presto Pasta Night.  I just love participating in her weekly event -- I'm almost in shock that this week is number 22 though.  Where does the time go?  Check out her site on Friday to see other yummy pasta dishes.

Pasta Salad with Herb Dijon Vinaigrette
(modified from The New Holly Clegg Trim and Terrific Cookbook)

• 2 cups snow peas
• 1 bunch broccoli, florets only
• 1 (12-ounce) package tri-colored pasta
• 1 (8-ounce) package tri-colored stuffed tortellini
• 1/2 pound mushroom halves
• 1 cup cherry tomato halves
• 1 red bell pepper, seeded and cut into strips
• 1/2 bunch green onions, sliced
• 1/3 cup grated Parmesan cheese
• Herb Dijon Vinaigrette (recipe follows)

1. Steam the snow peas in the microwave for 2 1/2 minutes.  Plunge into an ice bath to stop the cooking.  Cook the broccoli in the microwave for 3 minutes.  Plunge into an ice bath to stop the cooking. Drain both and set aside.
2. Cook the pasta and tortellini according to the package directions, omitting any oil and salt. Drain and set aside.
3. In a large bowl, combine the snow peas, broccoli, pasta, tortellini, mushrooms, tomatoes, red pepper, and green onions.  Toss with Herb Dijon Vinaigrette.  Spinkle with Parmesan cheese and toss again before serving.

Herb Dijon Vinaigrette

• 1/2 cup red wine vinegar
• 1/3 cup olive oil
• 2 Tbsp chopped (fresh) parsley
• 3 cloves garlic, minced
• 2 tsp dried basil
• 1 tsp dried dill weed
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/2 tsp sugar
• 1-1/2 tsp Dijon mustard

In a small bowl, combine the red wine vinegar, olive oil, parsley, garlic, basil, dill weed, oregano, salt, pepper, sugar, and mustard, mixing well.

Comments

[Ruth]

That salad does look delicious in spite of what you said.

As for moving....I totally understand. Late April had me packing up our home in Toronto and by August 10th we'll finally be in our own place here in Halifax. It does mean less than stellar cooking!

Good luck on the move and check back for the Presto Pasta Night roundup on Friday. Thanks for being such a great contributor.

[Cindy]

WHY did have I never thought of using food handler gloves??? Some things just mix better with your hands and it can be a mess. The pasta salad looks yummy!

[sher]

Oh it's beautiful! And it will taste even better after it's lingered in the fridge--if you can get it to last that long. And adding stuff to it is a great idea. Hang in there!