We had our book club on Sunday (Fifteen Dogs, which I will blog about soon, I'm sure) and it was a total salad-fest. This is not some kind of weird book club euphemism: we (figuratively) had a ton of salads. I'm not cool enough to know any good book club euphemisms anyway.
Someone brought pasta salad. I wasn't much of a pasta salad fan in the past, but it's grown on me quite a bit: I had two fairly big helpings, and would have had a third if I wasn't feeling greedy. Of course the solution for that was to make my own pasta salad. So I did.
I'll go through the hoops of putting a recipe together, even though it's kind of all made up with a completely arbitrary structure and takes on the properties of whatever you throw into a bowl.
The really important part is the dressing, which I didn't make up and actually worked out really well. The last time I made pasta salad I made some kind of buttermilk dressing which was delicious, but then I lost the recipe (hence this blog). This is good enough to be my regular dressing recipe from now on. You can find the dressing recipe here: http://www.recipetips.com/recipe-cards/t--2161/pasta-salad-dressing.asp.
As usually, a couple of things:
- I like using bowtie pasta, but you can use practically any kind of pasta for this recipe. Shells and coloured rotini are other good choices.
- I made, like, a gigantic bowl of the stuff; probably 400g of pasta and enough vegetables to make it really hearty. I know I didn't include quantities, but you can assume it was huge bowlfuls of everything.
- Because it's a salad you can add anything you want in there. You like more celery than I do? Have at 'er. Want black olives? Whatever, it's your mouth, you freak.
- For those vegetarians out there, this is a good vegetarian recipe if you leave out the ham (duh).
- For you vegans out there, this is almost a good recipe, except for the hum (duh) and the mayonnaise. Thankfully, the internet has an easy and convenient solution.
- There must be some kind of bean you can throw into this thing to add some protein. I'd make a suggestion if I liked beans.
Rating: 10/10, because om nom nom
Dressing1/2 cup Mayonnaise
1/2 cup Olive Oil
1/4 cup Red Wine Vinegar
1-1/2 teaspoons Dijon Mustard
1 teaspoon Sugar
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Ground Oregano
1/4 teaspoon Thyme Leaves
1/4 teaspoon Dried Basil
1 clove Garlic, Minced
- Cook pasta according to direction on package (or if using fresh pasta, I dunno, wing it, I guess).
- Mix all salad ingredients together. Set aside.
- Mix all dressing ingredients together.
- Pour dressing on salad.
- Mix everything together. Like, a lot.
- Clutch the bowl in a death grip. Claw madly in the air toward anyone who might try to take some of your precious salad. Eat with the fervor of a demon feasting on souls of the innocent.
- Goes well with a sweet, summery lemonade.