[Nfb-krafters-korner] one more recipe

[Dixie]

Savory is a herb.






Dixie
@-> + <-@


> On Jul 1, 2017, at 8:17 AM, Annette Carr via Nfb-krafters-korner <nfb-krafters-korner at nfbnet.org> wrote:
> 
> Thanks for sharing.  This sounds very good.  I have a question.  What is
> "Savory"?  It is in the list for the dressing.
> 
> Annette
> 
> -----Original Message-----
> From: Nfb-krafters-korner [mailto:nfb-krafters-korner-bounces at nfbnet.org] On
> Behalf Of Nella Foster via Nfb-krafters-korner
> Sent: Friday, June 30, 2017 9:41 PM
> To: nfb-krafters-korner at nfbnet.org
> Cc: Nella Foster
> Subject: [Nfb-krafters-korner] one more recipe
> 
> Bernice sent this pasta salad and it looks like it could feed an army.  I
> might try it for the next family reunion.
> 
> 
> 
> Large pasta salad
> 
> 
> 
> 1 lb spirals, cork screws, rotini or by pasta other names
> 
> 8 to 12 ounces sliced pepperoni
> 
> 12 to 16 ounces shredded mozzarella cheese
> 
> ½ each red, yellow, orange and green sweet bell peppers
> 
> ½ of a large seedless cucumber
> 
> 8 ounces grape tomatoes
> 
> 1 small bunch fresh broccoli
> 
> 2 large carrots
> 
> 1/2 Vidalia or 1 medium red onion 
> 
> 4 stalks celery
> 
> 1 cup stuffed green or seeded black olives
> 
> ½ cup each frozen corn and peas
> 
> 
> 
> Dressing
> 
> 1 cup extra virgin Olive oil
> 
> 1 cup red wine vinegar
> 
> 1 cup balsamic vinegar
> 
> Juice from ½ lemon
> 
> 2 tbsp Oregano
> 
> 3 tbsp Parsley flakes
> 
> 1 tbsp Rosemary
> 
> 3 tbsp basil
> 
> 1 tbsp chives
> 
> 1 tsp black pepper
> 
> 2 tsp salt
> 
> 2 tsp Garlic powder
> 
> 2 tsp onion powder
> 
> 1 tsp savory
> 
> 4 garlic cloves crushed
> 
> 
> 
> Instructions;
> 
> 1.    Cook pasta in salted water with a little olive oil.  Drain and let
> cool while preparing all of the other ingredients.
> 2.    Dice all peppers, onion, celery, and cucumber.
> 3.    Slice tomatoes in half.
> 4.    Peel carrots.  After all peel is off, keep using your vegetable
> peeler to make thin strips of carrot.
> 5.    Cut broccoli flowerets into small pieces.
> 6.       Peel and dice cucumber
> 7.    Make a stack of the pepperoni slices.  Cut the stack into quarters.
> Repeat until all pepperoni is cut into little wedges.
> 8.    Cut olives in half if desired.  You can also by a jar of already
> sliced green olives.  If using them, drain.
> 9.    Mix all ingredients in a large bowl, and add enough dressing to make
> the mixture wet with a little dressing standing.
> 10.    For the dressing, make the day before.  Add all ingredients together
> and shake or stir vigorously.  Refrigerate dressing over night and mix well
> before pouring over salad.
> 11.    If you think you will have left overs or if you make it a day ahead,
> make extra dressing because the macaroni absorbs the dressing.  Of course,
> this only makes it more flavorful.
> 
> 
> 
> This makes a very large bowl of salad, and could be cut down a great deal.
> 
> 
> 
> You can add any fresh or cooked vegetables to the salad you want.  You could
> add zucchini or yellow summer squash, but I don’t happen to like them.
> Mushrooms would be good also.  Sweet pickle relish would give a slightly
> sweet zing to the salad.  You could substitute diced chicken for the
> pepperoni.  You could also use an Italian blend of cheeses instead of
> mozzarella cheese.
> 
> 
> 
> If you don’t want to make your own dressing, you could use your favorite
> Bottled Italian dressing.  
> 
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