Saturday, June 3, 2017

Pasta Salad

Pasta Salad 
8 Servings

8 cups cold water
1 pound elbow macaroni
2 teaspoons sea salt
1 – 2  teaspoons black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
1 – 2 tablespoons Dijon mustard
1 medium red/green bell pepper, diced
1 medium red/white onion, diced
½ cup black olives, sliced
1 cup of sweet pickle relish, drained
½ cup of mayonnaise w/olive oil

Note:  We are going to add layers of flavor to this salad by adding 1 or more ingredient and then mixing thoroughly before adding the next ingredient.
In a large pot, bring 8 cups of water to a boil, add pasta then bring the pot back up to a rapid boil and stir.
Cover pot, turn off the burner and let pasta sit 6 – 8 minutes covered and undisturbed (see package for actual cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt, pepper and paprika, mix thoroughly.
Add olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once cool add add peppers and onions and mix.
Add olives and mix
Add relish and mix.
Add the mayo and mix. 
Taste for flavor and adjust seasoning accordingly.

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