ISO Garlic Pasta Salad

soulful music ↓

Sun, Mar 08 2009, 8:37 pm

ra_mom wrote:

I have a recipe for tri-colored pasta salad with mushrooms, baby corn, olives, pickles and spices.
I know it's not a garlic recipe... but let me know if you need me to post it.
I also make a garlicky pasta, not a salad though. Lots fresh garlic, lemon zest, parsley, olive oil and salt.

Can you please post the recipe?

↑ waveprint

Sun, Mar 08 2009, 9:56 pm

I'm terrible with amounts!! I just add till it tasted good!
I put my mayo in a separate bowl and peel a few garlic cloves, I would say maybe two per pack of pasta? maybe three..and then I hand blend that. it saves me from cutting the garlic into really small pieces.
then sugar, I'm guessing bout a a third of a cup (again just a guess) and then salt for added taste.

↑ ra_mom ↓

Mon, Mar 09 2009, 7:12 am

tzel wrote:

ra_mom wrote:

Can you please post the recipe?

Tri-Colored Pasta
Ingredients
• 1 pkg. tri-colored Spiralini pasta, cooked according to package directions
• 1 can straw mushrooms
• 1 can baby corn, sliced
• 1 can Israeli pickes, sliced
• 1 small jar Spanish olives, halved
• 2 Tbsp olive oil
• ½ cup pickle juice
• 1/2 cup olive juice
• salt
• garlic powder
• onion powder
• black pepper to taste
(I usually leave out the olive oil.)

I don't have an exact recipe for the garlicky pasta, but it would probably be something like this

Pasta in Parsley Sauce
Ingredients
• 8-10 garlic cloves, minced
• zest of 2 lemons OR 2 splashes lemon juice
• ¾ cup minced fresh parsley or 4 Tbsp dried parsley
• 1 lb pasta (angel hair, penne, spaghetti... really anything)
• 3 Tbsp extra virgin olive oil
• 1 tsp salt (I like more than that)
• ¼ tsp freshly ground black pepper
Preparation
Grate zest from lemons (leave out bitter white pith.)
In bowl plastic bowl, combine zest, parsley and garlic. Set aside this gremolata.
Cook pasta in pot of boiling water until done, but still firm. Drain in colander.
In same pot as pasta was cooked in, warm olive oil over medium-low heat. Add gremolata, salt and pepper. Cook for 1 minute. Do not burn garlic.
Place drained pasta back into pot with gremolata. Toss and serve.

(If you're serving dairy, you can sprinkle with Parmesan cheese. But I usually make it with meat dishes.)

soproud ↓

Wed, Feb 22 2012, 6:02 pm

ra_mom wrote:

tzel wrote:

ra_mom wrote:

Can you please post the recipe?

Tri-Colored Pasta
Ingredients
• 1 pkg. tri-colored Spiralini pasta, cooked according to package directions
• 1 can straw mushrooms
• 1 can baby corn, sliced
• 1 can Israeli pickes, sliced
• 1 small jar Spanish olives, halved
• 2 Tbsp olive oil
• ½ cup pickle juice
• 1/2 cup olive juice
• salt
• garlic powder
• onion powder
• black pepper to taste
(I usually leave out the olive oil.)

I don't have an exact recipe for the garlicky pasta, but it would probably be something like this

Pasta in Parsley Sauce
Ingredients
• 8-10 garlic cloves, minced
• zest of 2 lemons [b]OR 2 splashes lemon juice
• ¾ cup minced fresh parsley or 4 Tbsp dried parsley
• 1 lb pasta (angel hair, penne, spaghetti... really anything)
• 3 Tbsp extra virgin olive oil
• 1 tsp salt (I like more than that)
• ¼ tsp freshly ground black peppe[/b]r
Preparation
Grate zest from lemons (leave out bitter white pith.)
In bowl plastic bowl, combine zest, parsley and garlic. Set aside this gremolata.
Cook pasta in pot of boiling water until done, but still firm. Drain in colander.
In same pot as pasta was cooked in, warm olive oil over medium-low heat. Add gremolata, salt and pepper. Cook for 1 minute. Do not burn garlic.
Place drained pasta back into pot with gremolata. Toss and serve.

(If you're serving dairy, you can sprinkle with Parmesan cheese. But I usually make it with meat dishes.)

Sounds gooood! You think this would taste ok if made before shabbos and reheated for shabbos lunch?

↑ ra_mom

Wed, Feb 22 2012, 8:23 pm

soproud wrote:

ra_mom wrote:

tzel wrote:

ra_mom wrote:

Can you please post the recipe?

Pasta in Parsley Sauce
Ingredients
8-10 garlic cloves, minced
zest of 2 lemons OR 2 splashes lemon juice
¾ cup minced fresh parsley or 4 Tbsp dried parsley
1 lb pasta (angel hair, penne, spaghetti... really anything)
3 Tbsp extra virgin olive oil
1 tsp salt (I like more than that)
¼ tsp freshly ground black peppe[/b]r
Preparation
Grate zest from lemons (leave out bitter white pith.)
In bowl plastic bowl, combine zest, parsley and garlic. Set aside this gremolata.
Cook pasta in pot of boiling water until done, but still firm. Drain in colander.
In same pot as pasta was cooked in, warm olive oil over medium-low heat. Add gremolata, salt and pepper. Cook for 1 minute. Do not burn garlic.
Place drained pasta back into pot with gremolata. Toss and serve.

(If you're serving dairy, you can sprinkle with Parmesan cheese. But I usually make it with meat dishes.)

Sounds gooood! You think this would taste ok if made before shabbos and reheated for shabbos lunch?

Sure.
It's good at room temperature too. Take it out of the fridge shabbos morning and let it sit on the counter until lunch. It will be perfect.