Wednesday, September 10, 2014

Pasta Salad

Here’s another dish I like to take to summer potlucks. You can make so many pretty varieties. Some people like more or less meat and cheese, and more or less vegetables. Paste salad is also a good way to use up whatever leftovers you have in the fridge and lets you be creative!

Pasta Salad
6 cups of cooked pasta
5 to 6 ounces (140-170 g) of meat
3 to 4 ounces (80-120 g) of cheese
2/3 to 1 cup chopped vegetables
¼ to 1/3 cup dressing
salt and pepper to taste (5-6 servings)

Here are just three examples.
Three-colored farfalle, shrimp, black olives, artichoke hearts. The dressing has a mayonnaise and ketchup base.
Penne, crumbled bacon, mozzarella, tomatoes, sautéed mushrooms, basil. The dressing has an olive oil and balsamic vinegar base.
Macaroni, ham, gruyère, green olives. The dressing has a mayonnaise and mustard base.
Salade pâtes
350 g de pâtes
140-170 g de viande
80-120 g de fromage
une grosse louche de légumes coupés en morceaux
1 petite louche de sauce à salade
sel et poivre

Cuire puis refroidir les pâtes. Ajouter tous les autres ingrédients (5-6 portions).

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