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What's For Dinner? v17.01 [1]

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Date: 2022-07-09

Goat Cheese Pasta Salad with Tomatoes and Basil

In my Tuna Pasta Salad WFD, SteelerGrrl commented that her favorite pasta salad was based on tricolor rotini and vinaigrette dressing. Mine too! For a vegan salad check out her recipe.

This has been one of my go-to potluck dishes ever since I found it 30 years ago. The goat cheese sort of dissolves into the dressing and makes it all creamy. I often sub bottled Italian dressing but since I bought Sherry vinegar for another recipe I actually made the dressing as specified for the first time ever. I use more green onions than specified (1 bunch) and this time less basil because it’s expensive, and I chop the olives. They don’t specify using multicolored pasta, but I think it’s more interesting to look at that way.

Trader Joe’s has these cool looking multicolor pasta instead of the more common spirals.

Goat Cheese Pasta Salad with Tomatoes and Basil

From Bon Appétit - for 6

8 ounces rotelle pasta (spirals) 8 tablespoons olive oil 4 tablespoons sherry wine vinegar 2 tablespoons balsamic vinegar or red wine vinegar ¼ teaspoon red pepper flakes ¼ teaspoon salt 4 large tomatoes, seeded, chopped 4 green onions, thinly sliced 16 Kalamata olives, pitted 4 ounces salami, chopped 1 ball (5 to 6 ounces) soft herb goat cheese cut into chunks ½ cup packed shredded fresh basil leaves I forgot to put the basil in the picture Cook pasta in large pot of boiling salted water according to package directions. Drain, rinse well under cold water, and drain well. Transfer to large bowl. Toss with 2 tablespoons oil. Cover and refrigerate until cold, about 2 hours.

Combine vinegars, red pepper and salt in a small bowl. Gradually whisk in remaining 6 tablespoons oil. Pour dressing over pasta. Add tomatoes, green onions, olives and salami and toss. Add goat cheese and basil and toss well.

Macaroni Salad

from Spicy Southern Kitchen — for 10

Many macaroni salad recipes, including the linked one, call for elbow macaroni, but I prefer the short tubes. I used at least twice that much celery and also some minced red bell pepper.

Salt and pepper ▢ 1 pound elbow or salad macaroni ▢ 1/3 cup minced red onion ▢ 1 celery rib, minced ▢ 1/4 cup finely chopped fresh parsley ▢ 2 tablespoons lemon juice ▢ 1 tablespoon Dijon mustard ▢ 1/4 teaspoon garlic powder ▢ 1/8 teaspoon cayenne pepper ▢ 1-1/2 cups mayonnaise

Cook pasta in large pot of boiling salted water according to package directions. Drain pasta in a colander and rinse with cold water until no longer hot. Drain briefly again, leaving a little water on the pasta and transfer to a large bowl. The pasta will absorb this water instead of the mayonnaise which will help it stay creamy. Add onion, celery, parsley, lemon juice, mustard, garlic powder, and cayenne to bowl with pasta and stir to combine. Let sit 2 minutes to allow the flavors to absorb into the pasta. Add mayonnaise, stir to combine, and let sit 5 to 10 minutes. Season to taste with salt and pepper. Serve immediately or refrigerate up to 2 days. Macaroni Salad The goat cheese pasta salad is for dinner, I’m not sure what else. I still have some artichokes. What’s for dinner at your place?

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[1] Url: https://www.dailykos.com/stories/2022/7/9/2104529/-What-s-For-Dinner-v17-01-More-Pasta-Salads

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