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Summer Pasta Salad

July 6, 2008

During the week nights when I am limited for time I like recipes that can be a one dish meal.  This is absolutely it with lot’s of fresh ingredients and a great way to use your left over (roasted) chicken.  For the dressing I use light mayo which is just fine.  This is also great for a potluck, look for the tri-colored orecchiette pasta to wow your friend’s with not only a very scrumptious dish but your presentation as well.  My source for this recipe is the San Francisco Chronicle newspaper in 2007.  Please enjoy!

For more recipes using orecchiette pasta click here.

Dressing

Salad

For the dressing

Combine the yogurt, mayonnaise, garlic, shallot, salt and thyme in a blender; blend until smooth, adding the basil and parsley toward the end.  Leave some tiny green flecks of herb for visual appeal.  Taste and blend in some of the scrapings from the corncob if needed, to balance the yogurt’s acidity and greenness of the herbs.  The dressing can be made up to a day ahead and refrigerated until ready to use.

For the salad

Cook the pasta according to the package directions, drain and cool with cold water.  Toss with the olive oil to prevent sticking.

Pit and peel the avocado, then cut into cubes or slices.  Cut the corn kernels off the cob.  Slice greens into ¼ inch shreds.  Mix the pasta with enough dressing to thickly coat.  Season to taste

Garnish with the avocado, corn, greens, tomatoes, onion and chicken.  Alternately, toss all the ingredients together.  Serve chilled or at room temperature.

Serves:  4 to 6

Total time:  1 hour

Related posts:

  1. LooLoo’s Pasta Salad
  2. Spicy Noodle Pasta Salad
  3. Roasted Chicken And Corn Summer Chowder

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