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Dave's "Not For The Timid" Pasta Salad...

simply dave

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OK...

Here's another recipe I'm gonna throw out. I've always been disappointed in commercial pasta salad as its usually very bland and high in fat. That being said, I set out on a quest to create my own "zesty" pasta salad. Here's what I ended up with...

Ingredients:
2 boxes tri-colored rotini pasta
3 tomatoes, diced
1 white onion, thinly sliced
1 large bunch cilantro, chopped
3-4 serrano chilis, thinly sliced and chopped (depending upon your "heat" tolerance)
1.5 yellow bell pepper, coarsely chopped
1 can sliced black olives
1 can chopped jalapeno chilis

red wine vinegar
balsamic vinegar
lemon juice
olive oil
salt and pepper

Directions:
Immediately after draining the pasta and returning to pot douse the pasta in a healthy dose of red wine vinegar and stir. Add about ¼ cup lemon juice and stir. Add all the veggies, stir in and then salt and pepper. Add balsamic, stir and then finish off with a light dosing of olive oil. Chill overnight and then enjoy.

This is a good low fat option that definitely will open your eyes. It's always a party favorite.
 
You're quite the cook, eh? I'm working on fried ice cream. Sure, it will do hell on my physique, but it's great for the soul.
 
I bet I could knock out a couple of huge bowls of that in one sitting. Do you leave the seeds and hulls in with the peppers, or do you remove them?

I'm going to wing a Thai pasta salad with a sriracha vinaigrette for a bbq tonight. If it works out I'll share.
 
I bet I could knock out a couple of huge bowls of that in one sitting. Do you leave the seeds and hulls in with the peppers, or do you remove them?

I'm going to wing a Thai pasta salad with a sriracha vinaigrette for a bbq tonight. If it works out I'll share.

Love sriracha. A sriracha vinaigrette sounds intriguing.
 
You can mess with your ratios, but use sriracha, rice vinegar, sesame oil, brown sugar, fish sauce, soy sauce, lime juice, and garlic.If you really like heat add a Thai chili to it.
 
You can mess with your ratios, but use sriracha, rice vinegar, sesame oil, brown sugar, fish sauce, soy sauce, lime juice, and garlic.If you really like heat add a Thai chili to it.
Gonna have to try that, thanks. Yeah, I grow Thai chilis every year.
 
Makes a good basting sauce/ quick marinade for shrimp too. Leave it on too long and it'll get tough because of the acid.
 
LOL...Ok guys, but ya know what? Chicks dig guys that are good cooks. **grin**


this is actually really true...I have a beautiful kitchen
you're all welcome to come cook in it when they want to...tyia
 
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