This is Wednesday so that must mean I’m unplugged and enjoying my day cooking…have a good one!
QUOTE OF THE WEEK
"A pleasure is not full grown until it is remembered." ~ C. S. Lewis
I have liked making Italian pasta salads for a long time with variations depending on what I happen to feel like at the time. I always use rotini pasta, with different combinations of vegetables, different meats if any at all, sometimes use bottled dressing, sometimes make my own. Here’s one I made recently.
ITALIAN PASTA SALAD
3 cups rotini pasta, cooked in unsalted water and drained
1 cup cooked chicken breast (pepperoni is another good option)
2 cups broccoli florets (can also add cauliflower, shredded carrots)
1 cup shredded Mozzarella cheese
1/2 cup chopped (or thinly sliced) red onion (or green onions)
1/2 cup chopped red pepper (or halved grape tomatoes)
1/2 cup chopped or sliced ripe olives (1 can)
1/4 tsp black pepper
3/4 cup Italian dressing
Toss all ingredients except dressing in large bowl. Add dressing, mix lightly, cover and refrigerate.
ITALIAN DRESSING
1/4 cup vinegar (red or white wine)
1 1/2 tsp minced garlic
3 Tbsp water
1/2 cup extra light olive oil
3 Tbsp sugar
2 Tbsp grated Parmesan cheese
1/4 tsp onion powder
1/2 tsp paprika
1/2 tsp Italian seasoning
1/2 tsp salt
1/2 tsp pepper
3 Tbsp chopped Italian parsley
Combine ingredients in a jar, cover and shake well. Keep refrigerated.
