Apple
Junior Associate
Always travel with a sense of humor
Joined: Dec 17, 2010 15:51:04 GMT -5
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Post by Apple on Dec 23, 2010 14:01:55 GMT -5
Sorry, I never measure the ingredients so I really don’t know how much I use, but it’s pretty much all to taste anyway Caesar Artichoke pasta salad
1 package of tri-color rotini pasta One jar of marinated artichoke hearts (the small size), chop to bite sized pieces—don’t toss the “juice” Caesar Salad Dressing (I don’t know, maybe half a jar?)--I use creamy caesar A little bit of ranch dressing (a Tbs or so--just to change the taste some) A tiny bit of Dijon or bistro mustard (1/4-1/2 teaspoon or so, increase to adjust to taste) Bell peppers, sliced Red onion, sliced Sliced olives Chicken (optional)
Boil, drain and rinse pasta. When cooled, add the peppers, onions, olives and artichoke hearts. Add enough dressing to get the desired consistency (I like a lot…), mix in the mustard, and add some of the “juice” from the artichoke hearts. The longer you let it sit the more the flavor mixes in. However, the pasta can start to get dryer so I like to add more dressing and “juice” the next day. Salt and pepper to taste. You can also top with shredded cheese like parmesan or asiago (sp?), or cube up some cheddar and add it to the salad. You can also add a little ranch dressing for a different taste.
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Post by Savoir Faire-Demogague in NJ on Jan 1, 2011 11:34:13 GMT -5
Nice... I would roasted red peppers instead of bell peppers.
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Apple
Junior Associate
Always travel with a sense of humor
Joined: Dec 17, 2010 15:51:04 GMT -5
Posts: 9,931
Mini-Profile Name Color: dc0e29
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Post by Apple on Jan 1, 2011 12:05:16 GMT -5
That sounds even better, I tend to pick the peppers out of mine.
To make Roasted Red Peppers... place several red peppers on a cookie sheet, bake at 400 degrees until collapsing and skins start to get black spots. Put in a container with a lid to cool (the steam will get trapped and make the skins easier to pull off). When cooled (they can still be a little warm), pull out stems, pull off skin, scrap off seeds (they will probably split open in a few areas) then slice into desired size, cover the peppers with oil (I think we used eeo, but that can be expensive so I think any light oil will work) and store in the fridge in an airtight container. If you're going to use them right away you can probably just drizzle a little oil on them. If you store them, just "wipe" the excess oil off of them with your fingers.
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