So last week I wrote a post about some delicious Pesto Chicken Wraps...remember those bad boys? Yep. I thought so. Well on that same "inspired picnics" link, #91 (on page 5) caught my eye. For the record--I was never a fan of pasta salad until recent years. Even more important to note is that I have only ever made pasta salad from a mix or bought it at the deli counter at my local Schnuck's because their Taco Pasta Salad is amazing. Lastly, I now whole-heartedly disagree with the writer's statement that pasta salads are no good. Boo on that. Yes, some pasta salads are no good. No, pasta salads in general are not no good (whoa too many negatives). I supposed everyone is entitled to their opinion but come on...you just made pasta salad, don't try to call it something else because you like to stick your nose up at pasta salad...I digress (again!!!)
So I took his lead and whipped up a simple pasta salad, yes, it's a PASTA SALAD!! Simple being the keyword here...anyone can do this and adjust anything to their own taste. It's totally up to you!
Easy Pasta Salad
10 oz. rotini pasta, cooked, rinsed in cold water, and drained
12 grape tomatoes (b/c grape tomatoes are cheaper than cherry tomatoes...go figure) quartered and seeded
4 oz. cubed mozzerella (small cubes...think half of bite-sized or smaller)
1-4oz. can sliced black olives, drained
2 Tbls. EVOO (if it looks dry, add a little more)
salt and pepper to taste
Put all ingredients in a bowl, stir to combine and chill until ready to serve. So easy, makes you wanna slap yo mama! (Anyone else ever heard that commercial on the radio? It makes me crazy but gets stuck in my head all the time. Anyone? Anyone? Bueller?)
Like I said before, you can pretty much put anything you like/have in this pasta salad and can't go wrong. Ok, so maybe not that jar of peanut butter that's in your pantry...then you would be going seriously wrong...seriously! Enjoy!
Showing posts with label fast recipe. Show all posts
Showing posts with label fast recipe. Show all posts
Monday, August 2, 2010
Monday, February 15, 2010
Super Fast, Super Easy, Super Delicious!
I've been cookin' up a storm lately so be ready for lots of recipes to be shared. Leading off is the meal my husband and I made together for Valentine's Day this weekend. It's simple and fast and making it together is twice as nice. :)
Rigatoni with Prosciutto and Parmesan (from Everyday with Rachael Ray)
1 lb. rigatoni pasta
1/4 cup EVOO (extra virgin olive oil)
1 shallot, chopped
1/2 cup chicken broth (I use low sodium)
1 cup finely grated parmesan cheese, plus more for topping
2 oz. prosciutto, cut into 1/4 inch strips
Salt and pepper (I omit the salt...definitely doesn't need it!)
In a pot of boiling water, cook the pasta until al dente, 9-10 minutes.
Meanshile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta and toss to coat.
Remove the skillet from heat and stir in 1 cup cheese and the prosciutto. Season with salt and pepper (or just pepper) and toss. Top with additional cheese, if desired.
The entire dinner takes less than 15 minutes to make (toss together a nice spinach salad while the pasta is just getting started cooking). It's very simple in its ingredients which blend together nicely but still hold their own in a unique way. It's hard to describe but I think you'll see (or rather taste) what I mean when you make it for yourself. It's also low in calories (if you can stick to a single serving) coming in at just over 350 calories per serving. Not sure it gets better than that in a pasta dish that is still really tasty! Enjoy!
Rigatoni with Prosciutto and Parmesan (from Everyday with Rachael Ray)
1 lb. rigatoni pasta
1/4 cup EVOO (extra virgin olive oil)
1 shallot, chopped
1/2 cup chicken broth (I use low sodium)
1 cup finely grated parmesan cheese, plus more for topping
2 oz. prosciutto, cut into 1/4 inch strips
Salt and pepper (I omit the salt...definitely doesn't need it!)
In a pot of boiling water, cook the pasta until al dente, 9-10 minutes.
Meanshile, in a large skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until softened, about 2 minutes. Add the chicken broth, bring to a boil, then lower the heat to medium. Add the pasta and toss to coat.
Remove the skillet from heat and stir in 1 cup cheese and the prosciutto. Season with salt and pepper (or just pepper) and toss. Top with additional cheese, if desired.
The entire dinner takes less than 15 minutes to make (toss together a nice spinach salad while the pasta is just getting started cooking). It's very simple in its ingredients which blend together nicely but still hold their own in a unique way. It's hard to describe but I think you'll see (or rather taste) what I mean when you make it for yourself. It's also low in calories (if you can stick to a single serving) coming in at just over 350 calories per serving. Not sure it gets better than that in a pasta dish that is still really tasty! Enjoy!
Subscribe to:
Posts (Atom)