Mom made pasta salads usually during the summer time, when it was much too hot to cook. We had our share of hot humid days, and our kitchen came without the benefit of air conditioning. If there was a breeze, there was only a small fan to push it through our home. Mom's salads usually consisted of traditional macaroni salad, in which she sometimes put tuna in order to make a complete meal. But pasta wasn't a big staple in our diet either. So I am tucking in a couple of my favorites. I choose whole grain pasta to get the benefit of extra protein and fiber. And the nice thing about these recipes is that they make a hearty amount that may even get you some leftovers that are even better the next day.
Elbows Pasta With Garlic Shrimp
1 14-16 oz. of Elbow Pasta 1/2 C. olive oil
2 T. Olive Oil 1 clove of garlic, minced
3 cloves of garlic, minced 1/4 C. lemon juice
1 1/2 lb. of shrimp, cleaned 1/2 C. Parmesan Cheese, shredded
1 C. chopped green onions 1 T. parsley, chopped
Cook elbows according to directions, drain, rinse, and set aside. In medium pan, place 2 T. of olive oil and heat over medium heat. Add 3 cloves of garlic and saute for about 1 minute, then add the shrimp and cook until pink. Cool. Then combine the elbows with the cooked shrimp, adding the green onions. In a separate bowl, make the dressing by adding the rest of the ingredients by mixing or whisking well together. Then add the dressing to the elbows mixing well. Refrigerate before serving or it is OK to serve with it all being slightly warm. Serves 6-8.
2 T. Olive Oil 1 clove of garlic, minced
3 cloves of garlic, minced 1/4 C. lemon juice
1 1/2 lb. of shrimp, cleaned 1/2 C. Parmesan Cheese, shredded
1 C. chopped green onions 1 T. parsley, chopped
Cook elbows according to directions, drain, rinse, and set aside. In medium pan, place 2 T. of olive oil and heat over medium heat. Add 3 cloves of garlic and saute for about 1 minute, then add the shrimp and cook until pink. Cool. Then combine the elbows with the cooked shrimp, adding the green onions. In a separate bowl, make the dressing by adding the rest of the ingredients by mixing or whisking well together. Then add the dressing to the elbows mixing well. Refrigerate before serving or it is OK to serve with it all being slightly warm. Serves 6-8.
Tri-Colored Pasta Salad
16 oz. angel hair pasta, cooked al dente according to package directions
2 T. canola oil
3 scallions, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 pound snow peas, thinly sliced on the diagonal
1/2 C. soy sauce
1/4 t. ground ginger
1/4 C. sugar
1 clove garlic, minced
1/2 C. extra virgin olive oil
1 T. roasted or toasted sesame oil
Place the prepared noodles in a large bowl and set aside. Heat the canola oil in a large skillet or wok on medium high heat. Add the scallions and peppers. Saute until soft, 4-5 minutes. Add the snow peas and saute 1 minute longer. Then add to the noodles.
In a small bowl, whisk the soy sauce, ginger, sugar, garlic, olive oil, and sesame oil. Pour over the vegetables and noodles, toss to combine. Allow flavors to mingle for at least 30 minutes. Toss again, serve at room temperature.
Makes 8-10 servings.
2 T. canola oil
3 scallions, sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 pound snow peas, thinly sliced on the diagonal
1/2 C. soy sauce
1/4 t. ground ginger
1/4 C. sugar
1 clove garlic, minced
1/2 C. extra virgin olive oil
1 T. roasted or toasted sesame oil
Place the prepared noodles in a large bowl and set aside. Heat the canola oil in a large skillet or wok on medium high heat. Add the scallions and peppers. Saute until soft, 4-5 minutes. Add the snow peas and saute 1 minute longer. Then add to the noodles.
In a small bowl, whisk the soy sauce, ginger, sugar, garlic, olive oil, and sesame oil. Pour over the vegetables and noodles, toss to combine. Allow flavors to mingle for at least 30 minutes. Toss again, serve at room temperature.
Makes 8-10 servings.
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