Garth's Pasta Salad

Love the combination of the two pastas!

This recipe comes from the kitchen of Garth Brooks and Trisha Yearwood via The Food Network.

Reviewers of this recipe cited not enough dressing or seasoning, so I will use this recipe as a start of a pasta salad.    

With that in mind, I will be adding mayonnaise a spoonful at a time until desired consistency is reached, italian dressing or a vinegar and oil dressing. 

Depending on how it tastes seasoning-wise after adjusting salt and pepper, I may add onion powder and/or cayenne pepper (just a pinch of each). Otherwise, the only other thing I would add is some cubed chicken.

Add what your family loves and make this recipe uniquely yours!

Ingredients

• 12 ounces rotini pasta
• 12 ounces fresh spinach and cheese tortellini
• 2 dozen grape tomatoes, halved
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 10 ounces Cheddar, shredded
• 3 tablespoons olive oil

Directions


Add rotini to 4 quarts of boiling water (I always add some salt to boiling water), reduce to a low boil and cook to the desired doneness, about 10 minutes. 

Add the tortellini during the last 6 minutes of cooking. 

Drain and transfer to a large bowl.

Toss tomatoes with the salt and pepper in a small bowl.

Add the tomatoes, Cheddar and oil and toss to combine while the pasta is still warm. 

Serve warm.

Photo and recipe sources:

Adapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Provided courtesy of Trisha Yearwood. All rights reserved.

Food Network Show: Trisha's Southern Kitchen
Episode: Feeding Hungry Boys

  

Spicy Pasta Salad

This recipe was one featured on Rhee's show on the Food Network, The Pioneer Woman this morning.  Her description of this recipe as she was making it was making my mouth water! 

I love anything with pasta, and pasta salad with mayonnaise is so delicious to me!

Rhee is becoming one of my favorite cooks . . . or is she considered a chef?

Ingredients

• 12 ounces, weight Mostaccioli
• 1/2 cup Mayonnaise
• 1/4 cup Whole Milk
• 4 Tablespoons White Vinegar
• 1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)
• 1/2 teaspoon Salt
• Ground Black Pepper To Taste
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• 1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes
• 24 whole Basil Leaves (chiffonade)

Directions

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside.

Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving.

Divine.

Photo and Recipe Source

Sun Dried Tomato, Basil & Mozzarella Pasta Salad

My favorite italian meat market and deli sells a salad that is so similar to this one!  It is one of The Captain's favorite things!!  Every time I walk into this deli, the smells that fill the air reminds me of my trips to this same deli as a little girl with my mom and nana . . . it brings back so many fond memories.  

The aroma of this salad is unbelievably delicious and now we can enjoy it at home. 

I'm so happy to have found this recipe from Angela at A Little About A Lot, a new blog discovery.  Visit her blog for more photos of her signature dish and lots of yummy recipes and crafts (link follows recipe) . . . I'm looking forward to checking out more of her posts.  One of the things I love so much about linky parties is finding awesome blogs like hers!  Thank you Angela :)

Sun Dried Tomato, Basil & Mozzarella Pasta Salad
1 lb Pasta (whatever type you like, but Angela likes using anything spiral)
4-5 Roma Tomatoes 
1 lb Mozzarella - chopped
1 cup Basil leaves 
1 cup Parmesan Cheese

Dressing
6 Sun Dried Tomatoes in oil - drain & chop
2-3 Garlic cloves 
6 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
2 tsp Salt 
1 tsp Pepper 

Boil pasta until al dente, drain, drizzle with olive oil and set aside.  

While pasta is cooking make the sauce.  

To make the sauce:
Blend your sun dried tomatoes & garlic in your processor.   Add the olive oil, red wine vinegar, salt & pepper and blend until smooth.  The longer it blends the more the sun dried tomato gets broken up and creates a darker and smoother sauce.

At this point you'll want to taste the sauce.  If it tastes too much like olive oil, add a splash of vinegar.   Add any additional salt & pepper to your liking.

Chop up the tomatoes & mozzarella and add to the cooked pasta.  Julienne the basil and add to pasta along with the parmesean. Mix and serve :)

Manja!!


Click here to go to Angela's original post with lots of photos of the process.