Recipe: Oil And Vinegar Pasta Salad

Kevin: Here are some pasta/vinegar/salad hints and recipes that may give you some guidelines. I also included (at the end) a recipe for eggless mayonnaise in case you are interested.



Some Hints:

Cook pasta for salads very al dente (not totallly cooked). This will allow the pasta to absorb some of the dressing and not become mushy.

Hot pasta can be combined with vinaigrette, but cool at least to
room temperature before adding herbs and vegetables to keep them from wilting.

Refrigerate salads until they are totally cold before transporting them elsewhere.

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PASTA SALAD PRIMAVERA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 milliliters Garlic -- minced
2 cups Broccoli flowerettes -- blanch
1/2 cup Red pepper -- thinly sliced &
1/2 cup Carrot -- shaved
1 Tomato, peeled -- seeded and
1/2 teaspoon Basil
1/2 pound Corkscrew pasta -- cook & drain
1/4 cup Olive oil
1 tablespoon Red wine vinegar
Salt and pepper

Spray large skillet with vegetable cooking spray, according to directions.
Saute garlic. Add broccoli, red pepper, carrot, tomato and basil;stir to
heat through. Add sauteed vegetables to cooked macaroni and toss well. Pour
on olive oil and vinegar. Season with salt and pepper; toss well. Serve warm
or cold.

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ORIENTAL SWEET-AND-SOUR PASTA SALAD

1 pk Suddenly Salad classic pasta salad mix
2 tb Vegetable oil
3 tb Cold water
1 tb Vinegar
1 tb Soy sauce
2 ts Sugar
1 l/2 Cups cut-up cooked
-chicken
1/2 c Red bell pepper strips, cut
-in half
1/2 c Bite-size pieces fresh
-Chinese pea pods
1 cn (8 ounces) sliced water
-chestnuts, drained

Prepare salad as directed on package ,except stir
vinegar, soy sauce and sugar into water-oil mixture.
Stir in remaining ingredients before tossing with
Parmesan Cheese.

6 servings.
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SPRINGTIME PASTA SALAD


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ozs spaghetti, thin -- cooked
1 1/2 c frozen broccoli cuts -- thawed and cooked
1/2 c onions -- chopped
2 cloves garlic -- chopped fine
2 c frozen green peas -- thawed
1/2 c bell peppers -- chopped
8 ozs mushrooms -- sliced
1/4 c parsley
----Dressing----
3 tbsps white vinegar
3 tbsps lemon juice
1 tbsp prepared mustard
1 tsp olive oil
2 tsps salt
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/8 tsp cayenne pepper

Prepare spaghetti according to package directions; drain. In a large pot,
cook broccoli in boiling water until crisp yet tender, about 4 minutes.
Drain and add to pasta. Add onions, garlic, peas, bell peppers, mushrooms,
and parsley to pasta. To prepare dressing, combine vinegar, lemon juice,
mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper
in a mixing bowl. Pour dressing over pasta mixture and toss gently until
well mixed.


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DELI-STYLE PASTA SALAD

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces tricolor spiral pasta
6 ounces hard salami -- thinly sliced
6 ounces provolone cheese -- cubed
2 1/4 ounces ripe olives -- sliced and drained
1 small red onion -- thinly sliced
1 small zucchini, halved & thinly sliced
1/2 cup green bell pepper -- chopped
1/2 cup sweet red bell pepper -- chopped
1/4 cup fresh parsley -- minced
1/4 cup Parmesan cheese -- grated
1/2 cup olive or vegetable oil
1/4 cup cider or red wine vinegar
1 clove garlic -- minced
1 1/2 teaspoons ground mustard
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
dash pepper
2 medium tomatoes -- cut into wedges

Cook the pasta according to package directions; rinse in cold water and
drain. Place in a large bowl; add the next nine ingredients. In a jar with
tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano,
salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
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EGGLESS MOCK MAYONNAISE

3 tb Evaporated milk
1/4 ts Salt
1/4 ts Paprika
1/4 ts Prepared mustard
1 pn White pepper
1/2 c Vegetable oil
4 ts Lemon juice

Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato
salad.

Combine in mixing bowl (or blender) milk, salt, paprika, mustard and
pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep
covered in refrigerator.