Cold Pasta with Pesto sauce would work Or the Pasta salad that I make: Put water for pasta on to boil Chop fresh tomatoes (with or without seeds your choice on seeds and peels both) and put them in a bowl -- three large tomatoes should net you over a cup of chopped. You can also use cherry or grape tomatoes cut in half. If you have fresh basil, roll the leaves and slice into thin strips (chiffonade) or use a tablespoon of dried. Salt and pepper to taste 1 or 2 Tablespoons of Olive oil 4 ounces Shredded Mozzarella (skim, part-skim, or whole milk) chopped almonds, pine nuts, hazelnuts or pistachios (optional)
Add the basil, olive oil, salt and pepper to the bowl of tomatoes. When the pasta has boiled, drain it and rinse briefly in cold water. Toss the warm pasta with the tomatoes and add the cheese (which should melt a little) and nuts (if used). The pasta can be served chilled.
Lastly, there's a Potato salad that most of my friends like.
Cut about two pounds of potatoes (I like yukon gold or other firm fleshed for this recipe, but new potatoes, blue potatoes or just white potatoes will do) into chunks. I usually leave the jackets on, but peeled is fine. Boil until a fork can pierce a chunk easily. Time will vary depending on size of the chunks.
Take a quarter cup of olive oil and two cloves of sliced garlic and heat them slowly in a heavy bottomed skillet with a teaspoon of salt. (I've been known to put some lemon zest in too, but it's not part of the original recipe). When the garlic is soft, not brown, turn off the heat.
Chop one bunch of dill and/or parsley fairly coarsely.
When the potatoes are done, drain them. Pour the garlic infused oil over the top. Add the chopped herbs and toss lightly. If you used lemon zest, you can also add an eighth cup of lemon juice.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2008-08-19 10:36 pm (UTC)Or the Pasta salad that I make:
Put water for pasta on to boil
Chop fresh tomatoes (with or without seeds your choice on seeds and peels both) and put them in a bowl -- three large tomatoes should net you over a cup of chopped. You can also use cherry or grape tomatoes cut in half.
If you have fresh basil, roll the leaves and slice into thin strips (chiffonade) or use a tablespoon of dried.
Salt and pepper to taste
1 or 2 Tablespoons of Olive oil
4 ounces Shredded Mozzarella (skim, part-skim, or whole milk)
chopped almonds, pine nuts, hazelnuts or pistachios (optional)
Add the basil, olive oil, salt and pepper to the bowl of tomatoes. When the pasta has boiled, drain it and rinse briefly in cold water. Toss the warm pasta with the tomatoes and add the cheese (which should melt a little) and nuts (if used). The pasta can be served chilled.
Lastly, there's a Potato salad that most of my friends like.
Cut about two pounds of potatoes (I like yukon gold or other firm fleshed for this recipe, but new potatoes, blue potatoes or just white potatoes will do) into chunks. I usually leave the jackets on, but peeled is fine. Boil until a fork can pierce a chunk easily. Time will vary depending on size of the chunks.
Take a quarter cup of olive oil and two cloves of sliced garlic and heat them slowly in a heavy bottomed skillet with a teaspoon of salt. (I've been known to put some lemon zest in too, but it's not part of the original recipe). When the garlic is soft, not brown, turn off the heat.
Chop one bunch of dill and/or parsley fairly coarsely.
When the potatoes are done, drain them. Pour the garlic infused oil over the top. Add the chopped herbs and toss lightly. If you used lemon zest, you can also add an eighth cup of lemon juice.
None of these will spoil in hot weather.