I love not having to buy bottled dressings. Now, if I cold only get my husband to stop buying them. That is not to say I have not fallen off the wagon and used bottled dressing when it is in the house, but my preference is to stay clear of those processed things in a bottle. I went to the produce market today and felt inspired to cook, prepare something...anything. I also keep seeing this picture of a cold pasta salad in the grocery stores I work in. And due to the fact it is a chain of stores the picture is the same in every single store. That is not a complaint.
It is a basic elbow noodle salad, and for color there are black olives, red onion, grape tomatoes and possibly some green peppers. But suffice it to say it is your basic colorful pasta salad. Now I have not had the time to devote to cold pasta salads as I would like to, but I am getting rolling now. For both my husband and I do not have access to any way to warm our noon meals if we are working. So, salads it is. But even for us vegetarians, that can get old after a while. So I thought I would take a whack at this cold pasta salad thing tonight.
The salad ingredients were simple enough, but now it was to the dressing part. I had to get it just right or the salad would die if they, meaning the salad and dressing, did not get along. Along comes the Cooking Lady and I saved the day. I found a scrumptious dressing to pair wonderfully with any salad, greens included. So try this salad out for size and see what you think.
This dressing came from the book I snagged at the withdrawn section of a library down in Fort Lauderdale for $.50...who knew!! Vegetarian Times Complete Cook Book.
Approximately 2 cups cooked elbow pasta
1/2 cup grape tomatoes, cut in half
1/4 red onion, sliced to your liking
1 stalk celery, cut to your liking
Black olives would be perfect for this dish, but we had none
4-5 cloves garlic (I put them through the press)
1 t virgin olive oil
1 t red wine vinegar
2 t balsamic vinegar
Juice of 1 lemon
1 t water
1/2 t dry mustard
1-2 drops hot sauce (I added a bit more)
With a fork, mash garlic in thee olive oil. Whisk in the remaining ingredients. Let the dressing sit overnight in your frig if you want a stronger garlic flavor. Trust me this is strong enough without having to sit overnight, but it is your call. This was a grand way to use cold pasta that we had no idea what to do with. Thank you cold pasta recipes. **Make sure your pasta has completely cooled before adding the dressing.**