Repeat of a post from last summer.
This is not so much a recipe as a list of options. Each time I make this type of pasta salad it is different since it all depends on what vegetables I have in my fridge.
Chop or slice the vegetables into bite-sized pieces.
Cook the fusilli in salted boiling water until al dente. Drain well.
1/4 cup (50 mL) grated Parmesan cheese
1/4 cup (50 mL) mayonnaise
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) grainy mustard
1 clove garlic, minced
basil leaves cut into long, thin strips (chiffonade)
cracked black pepper
water (to thin the sauce)
In a jar, shake together Parmesan cheese, mayonnaise, lemon juice, olive oil, grainy mustard, garlic, basil, and fresh cracked black pepper; until smooth. (add a bit of water if it is too thick)
If you want to cheat on the sauce...add your favourite bottled ranch salad dressing instead.
227 ml tin albacore tuna packed in water - drained (give the tuna juice to your cats or dog and they will love you forever...)
227 ml tin pinapple tidbits - drained (save the juice)
I don't like tomatoes or cucumber as leftovers so I always serve them separately or on the side.
In a large bowl combine the hot pasta, and chopped vegetables. Pour the sauce over the pasta and vegetable mixture; combine well. At this point if I'm serving this as a side dish for BBQ meats etc than we are done. If however, the pasta salad is to be the main meal than I mix the tuna and pineapple tidbits in with the pasta and vegetables. Put the salad in the fridge to cool for several hours.
pineapple juice drained from the tidbits
sparkling mineral water or a sparking wine
Pour the pineapple juice in a glass, top with sparkling water, or sparkling wine, add ice. Enjoy!
When the pasta salad is well chilled, it is ready to eat. Serve with the grape tomatoes and sliced cucumber.
Summer eating on the East Coast.
Originally posted July 3rd 2008 as Pasta as you like it