Monday, April 27, 2015

Celebrate Spring Pasta Salad

It might not be very warm yet, but this is spring and soon will be picnic and or outdoor eating season. This is a quick cold salad favorite for any get together. 

It is best mixing any salad dry ingredients and sealing them to refrigerate overnight along with a separate container of the “dressing”. Pasta will suck up just about any fluid you put on it. So don't mix it all together until “you have reached your destination”.

½ box “rotini” pasta cooked “al dente”
1 stalk celery, diced
1 lbs package thawed mixed vegetables    
4 hard cooked eggs
3 slices bacon cooked crisp
½ cup chopped red onion
¾ cup low fat mayonnaise
Decorate with a touch of paprika

Do your cutting. Chop the red onions and celery
Put on the pot of water for the pasta. You will want to cook this “al dente” or the shortest time listed on the box. For example if it says 10 to 12 minutes, plan on just 10 minutes.
While that is cooking fix your hard coked eggs and cut the 3 slices of bacon in half then cook until crisp, turning as needed. You will know it is ready when all of a sudden the pan is full of grease that wasn't there just a minute before. Drain the bacon on paper towels. Peel the eggs and allow to completely cool.

When the timer goes off for the pasta, scoop it out of the boiling water with a large slotted spoon. (Slave uses a “spider” here).

Then reset timer for 3 minutes and add the thawed vegetables. Have a large bowl of ice water ready to dish out the vegetables at the end of 3 minutes. This will stop them from overcooking.

Cut up the eggs.

Once everything is back to room temperature, carefully mix together all of the dry ingredients. 

It will fill a large bowl. Cover with plastic and refrigerate for at least two hours to blend the flavors. 


Just before serving, add the low fat mayonnaise and stir well.
The pasta will absorb any of the dressing fairly quick so if you are taking this dish anywhere, carry the dressing in a separate container, then mix on the spot. 

Slave will be splitting this up for several of our residents here. Anytime you have a mixture of eggs and mayonnaise, you don't want to keep it long in the refrigerator, maybe 3 days tops!

Serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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