enjoy the world

Leftover Pasta Salad

Leftover Pasta Salad
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About those who cook:

Some folks collect tons of culinary books and magazines and cut out recipes from local store flyers. They like to fill up their ‘recipe boxes’. But in reality, they only cook what their mothers and grandmothers cooked. This is their tradition.

Others have just a few recipes in their collection, and these recipes are the best they could find – delicious, simple (often), easy to follow, time-tested, and family and friends approved. They have only one potato salad recipe, one chicken soup, one beef stew, one pasta salad, etc. – but all the best to their taste. You know what to expect on their holiday table every year. This is their tradition.

leftover pasta salad (4)

Some people are always looking for new recipes. They are more adventurous and very happy to taste something new from totally different culinary cultures, recipes from around the world. They keep the best they want to share with family and friends. They may have a few potato salads (German, French, Russian), three-four beef stews (classic American, beef Bourguignon, beef Stroganoff, carne guisada), couple of pasta salads (Italian style with olive oil, classic with mayonnaise). When you are going to visit them, you are looking for a new gastronomic experiment. It is their tradition.

I belong to the third group. I have more than one recipe of every dish in my recipe collection. And I’m always hungry for new gastronomic treasures.

This leftover pasta salad seems like nothing special – seems to be… But it is special. My family and friends favorite roasted pepper mayonnaise gives an amazing noticeable taste to the salad.

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Instructions:

Cook the pasta al dente according to the package directions. Drain and let the pasta cool.

Cook the peas in boiled salted water for 1-2 minutes. Drain.

In a large bowl mix all the ingredients.

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leftover pasta salad (2)roasted pepper mayo 1 (9)

Serve the salad immediately or let it stand in a refrigerator to develop flavors.

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Leftover Pasta Salad

Author: Nina Phomina
Course Appetizers, Main Dish, Salads, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 8
Author Nina Phomina

Ingredients

  • 8 oz small pasta (farfalle, rotini, elbow, wheels)
  • 1 cup green peas (frozen is fine)
  • 1-2 Persian cucumbers, cubed
  • 1 stick celery, diced
  • 1/4 cup finely chopped sweet or red onion
  • 1 carrot, peeled and diced or grated on a ‘mandoline’
  • 1/2 - 1 jalapeno, finely chopped (optional)
  • 1/8 - 1/4 cup chopped fresh parsley (or a mixture of parsley and chives)
  • salt, if needed
  • ground black pepper
  • 1/2 cup roasted pepper mayonnaise (or less-more to taste)

Instructions

  1. Cook the pasta al dente according to the package directions. Drain and let the pasta cool.
  2. Cook the peas in boiled salted water for 1-2 minutes. Drain.
  3. In a large bowl mix all the ingredients.
  4. Serve the salad right away or let it stand in a refrigerator to develop flavors.

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Cook with pleasure and enjoy the world!



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