Tuesday, June 30, 2009

Not-Your-Momma's-Pasta Salad


It gets hot in Florida. REALLY hot. And the last thing you want to even THINK about doing, is cooking a lot of hot food, then EATING a lot of hot food, in the hot hot summertime. It's enough to make you want to grab an ice cold mint julep and give up on the whole idea of food for awhile.

But fear not! There is salvation yet. Pasta Salad to the rescue!

Pasta Salad is incredibly easy, and if you buy a box of "Pasta Salad" to make it, you ought to be ashamed of yourself. Save your money and do it from scratch.

What will you need? Well, whatcha got? The basics of any pasta salad are - some kinda pasta, some kinda meat, some kinda cheese, and whatever you have leftover in your refrigerator. Mix with oil & vinegar & a few spices, stick it in the refrigerator for a bit, and it's done!

But for purposes of the blog, I'll tell you what I did to make THIS particular Pasta Salad.

1 box of bow-tie pasta
about 1/4 - 1/2 cup canola oil
coupla tablespoons balsamic vinegar
garlic powder
4 oz cubed sharp cheddar cheese
4 oz cubed monteray jack cheese
a few tablespoons gorgonzola cheese
a few tablespoons shredded parmesean
1 can of kidney beans, rinsed and drained
1 small green pepper, diced
2 garlic-herbed chicken breasts, grilled in the pan & diced & cooled (about 2 - 3 cups)

Cook the bow-tie pasta according the directions, drain, and place into a large bowl. Before it starts to get sticky, pour in the oil & vinegar and toss well, coating each piece. Sprinkle liberally with the garlic powder, and toss again. Place in the refrigerator to cool it down for a few minutes, while you chop up the cheeses & pepper & chicken.

Take it back out again, and add the cheddar, monteray jack, and gorgonzola cheeses; add the chicken, kidney beans, and green pepper. Toss well! Finally, top with the shredded parmesean.

This will feed a crowd; it's a lot of food. It serves well as a main dish, and keeps well in the refrigerator.

No comments:

Post a Comment