My good man and I are both enthusiastic and enterprising when it comes to trying food that is different from what we grew up eating back in India ( which is so different from the food that is served in the Indian restaurants outside of the country, all around the world…more on this some other time!). Having lived in this country that has come to become our home, our platters and tummies have gradually added more variety and as a result, English breakfasts, burritos, casseroles, salads, ramen, donburi, jambalaya, pastas, pies are some of the things that can be found on our dinner menu alongside traditional Bengali and north Indian food.
While I still occasionally find myself lurking in the recipe book section on a trip to the bookstore- that special smell and feel of books…ahhhhh, what an unparalleled feeling- food blogs from around the world have brought every conceivable cuisine to our smart phones and tablets and that makes ‘whipping up’ something with a difficult name, sound doable by amateurs like us! Food bloggers share their love and passion, the warmth of their hearth with the rest of us and establish this connection, probably unknowingly, that bridges gaps between languages and cultures and we all become part of this milieu which nourishes and nurtures.
It has been long since I shared recipes (on a more or less regular basis) and that ends today! After a brief hiatus, we have again started trying out different recipes and I am sharing a simple pasta salad recipe from Pinch of Yum that I recently made for a group of lovely ladies. It is so so easy and I am sure you all have made this many times, without or with alterations to suit your taste buds! No matter which way you make/ have made… I hope you get/got to share it with those close to your heart.
I made this with minute alterations ( which I have noted in red). It was an instant hit and I am sure you will not be disappointed as well🧡
RECIPE FROM PINCH OF YUM
- 1 pound uncooked pasta – I like rotini!
- 3 cups cherry tomatoes, cut in half
- 8 ounces fresh mozzarella cheese balls, cut in half
- 1 lb. salami or summer sausage, cut into cubes (I did not use this as a couple of my friends were vegetarian)
- 3/4 cup kalamata olives, sliced
- 3/4 cup pepperoncini (optional, but do it)
- 1/2 cup sliced red onion
- 1/2 cup fresh parsley, chopped
Italian pasta salad dressing:
- 1 1/2 cups olive oil
- 1/4 cup white vinegar (white vinegar or red wine vinegar work)
- 1/4 cup water
- 2 tablespoons coarse sea salt (yes, tablespoons – see notes!) (I did not have this, so I went with regular salt)
- 2 cloves garlic (or 1 teaspoon garlic powder)
- 1 tablespoon sugar
- 2 teaspoons each dry oregano and dry basil
- black pepper to taste
- fresh herbs if you want! sometimes I add fresh parsley, basil, or chives.
- Cook pasta according to package in salted water for more flavor. Allow to cool slightly and toss with a little oil to prevent sticking.
- Blend up the dressing, or shake together in a jar.
- Toss all ingredients together! I like to use about three-fourths of the dressing, and then I save the rest of the dressing to add to my leftovers.
- Keep in the fridge for 2-3 days. I think it actually tastes best the day AFTER you make it.
Salt FYI: Please note that the amount written is for COARSE sea salt. If you are using fine table salt, start with 2 teaspoons and add more to taste. The dressing itself will be very salty. Like, too salty for a normal salad. But in this recipe, that’s what we want! That dressing is going to get tossed with an entire pound of plain pasta, as well as a whole lot of fresh unseasoned vegetables, and it will taste delicious once it’s all tossed up.
Hope you give this a try and as always, thanks for stopping by!