Monday, June 1 2020
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Super Secret Cold Pasta Salad

ELIZABETH’S SUPER SECRET PASTA SALAD

If you are looking for a no-stress, health but filling lunch or dinner?  Then try this pasta salad is filled with Mediterranean flavors. And it’s SUPER easy to make for a bbq grilling side dish. Also, this is actually one of those recipes, that with a little help, the young chefs in your home can help make! Here’s how – Super Secret Cold Pasta Salad for your bbq.

INGREDIENTS

(Dressing for Super Secret Cold Pasta Salad)
1⁄8 cup white wine vinegar
1⁄2 cup extra-virgin Spanish olive oil
4 garlic cloves, minced
1 teaspoon Worcestershire sauce
salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
2 teaspoons fresh lemon juice

(For the Pasta Salad)
12 oz box of Ronzoni Garden Delight Veggie pasta
Add 1/2 cup Kalamata Olives (pitted, halved and rinsed).

1/2 cup Castelvetrano Olives (pitted halved and rinsed).

Add 1/2 cup roasted red peppers (diced).

1/2 cup julienned low sodium Black Forest Ham (substitute turkey if you’d prefer – or add BOTH)
1/2 cup julienned Alpine Lace low sodium Swiss Cheese.
1/4 cup dried cranberries
1/2 cup Parmigiano-Reggiano cheese

METHOD
Cook pasta as directed, drain, and place in a large bowl with very cold water and set aside.  Make the dressing first and allow to chill.  Add all the dressing ingredients to a jar or bottle with a tight fitting lid, shake well and refrigerate.   Drain the cold water from the pasta, and add all the other ingredients except for the grated cheese and toss thoroughly.  Pour on the salad dressing, add the cheese and serve cold.

Let’s Eat!

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About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

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