Here is my highly precise recipe for an awesome pasta salad.
Measurements/ingredients are approximate.
-whatever frozen veggies you have in the freezer
-some pasta, cooked al dente
-a vinaigrette of some sort
-whatever dried herbs or seasoning mixes you have in your cupboard.
Mix all of above together. Chill thoroughly. Top with shredded Parmesan cheese before serving.
Obviously, fresh veggies are superior, but if you're lazy as hell/pressed for time like myself, the frozen ones work a treat. (mix them with the hot pasta for instant de-thawing action)
In a pinch, bottled dressings will do, but make your own for vastly improved taste.
In a canning jar, mix-
1 part vinegar of some sort (red, white, champagne or balsamic)
3 parts extra-virgin olive oil
dash of prepared mustard
salt and ground pepper to taste
Put lid on jar, and shake it like a Polaroid picture. Deliciousness will ensue.
Eat pasta salad with a medium rare steak, fresh off the grill.
Mmmm.... summerlicious.
1 comment:
*snorts*
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