7-24-17 Pasta-peas-cucumber salad

With fresh corn and tomatoes in abundance, it is the season for pasta salad, and that creates the challenge to avoid repetition. Two ways to do that is to vary the ingredients and the dressing. (In all of my pasta dishes I try to balance the pasta with an equal amount of non-pasta ingredients.)

PASTA SALAD INGREDIENTS:

1.     Campanelle pasta -  3 oz.

2.     Frozen peas – 1 cup

3.     One medium cucumber – diced

4.     Celery

5.     Fresh spearming (or mint) leaves coarsely chopped

6.     Mayonnaise

7.     Cream- about ¼ cup

8.     Fresh lime juice – ½ med. Lime

9.     Salt & pepper to taste

PROCESS:

Cook the pasta, drain, and in a bowl add some olive oil to prevent sticking, and chill.

Later, mix in the vegetables and herbs, followed by the dressing.

COMMENTS:

The spearmint gives a refreshing new flavor to salad and goes well with the peas and cucumber. Of course having fresh corn and tomatoes lying next to it doesn’t hurt.  This is an easy summer meal and can be prepared hours ahead of time.

CHICKEN-ASPARAGUS-CUCUMBER SALAD WITH BASIL PESTO 8-1

I’m still thinking “cold” in terms of dinner as long as this oppressive heat and humidity refuses to leave. After last night’s feast (Fettuccini with a Bolognese ragu) a cold salad on a bed of lettuce with fresh tomatoes has a strong appeal.

CHICKEN-ASPARAGUS-CUCUMBER SALAD WITH BASIL PESTO 8-1



INGREDIENTS:

Chicken breast
Olive oil
Fresh parsley and oregano, finely chopped
Cucumber, peeled and diced
Celery
Asparagus, nuked under plastic wrap for 2-3 minutes and cut into bite sized pieces
Mayonnaise
Basil pesto
Fresh lemon juice
White wine
Spring mix with herbs

PROCESS:

Saute the chicken in olive oil with your seasoning of choice plus a bit of white wine and set aside to cool before cutting it into small bite sized pieces.

In microwave under plastic wrap with a splash of water cook the asparagus for 2- w minutes, remove and set aside to cool. Then cut into bite size pieces.

Cook the pasta and drain under cold water. Place in large bowl and mix in the chicken, asparagus, celery, cucumber, and herbs.

In a separate bowl mix the mayonnaise, lemon juice, and pesto, then mix thoroughly into the pasta, salting to taste.

Serve the salad on a bed of greens with slice tomato on the side

COMMENTS:

The salad was delicious, Adding to the pleasure was the fresh dill and cilantro in the mixed greens. They gave it an added zest.