Anti Pasta Salad

 Salads  Comments Off on Anti Pasta Salad
Feb 222012
 

This is a great colorful and tasty dish I like bringing to any party because everybody loves it. It makes for a great side dish with any meal or a great meal all in itself with lots of fresh greens and a zesty flavor. It makes for a great vegetarian dish or add thick slices of hard salami. Here’s what you’ll need.

1 Package of corkscrew colored macaroni

2 Cups Broccoli

1 Medium red onion

1 Cup slivered carrots

1 Can whole black olives, drained

1 Cup sliced peperoncini peppers

2 Jars of your favorite gourmet artichokes in olive oil

1/4 Cup Parmesan Cheese

4 Romano tomatoes

1 1/2 Cups hard salami (optional)

To begin, cook corkscrew pasta. Once cooked, rinse with cold water and stir a tablespoon of artichoke juice to keep pasta from sticking together as it cools. Cut broccoli into small flowerettes and the carrots into long bite size slivers.  Lightly steam these two vegetables in a covered sauce pan for 5 minute once the water boils. Remove from heat and blanch by rinsing them with ice cold water to stop the cooking process. They should still be bright in color yet soft to bite into. Meanwhile, slice red onion into long stripes, slice black olives in half, and drain sliced peperoncini, slicing them into smaller pieces so they don’t over power the dish. Cut artichokes into quarters and reserve the juice for the dressing. Dice tomatoes into large cubes. Add all the ingredients, including parmesan cheese to pasta and lightly toss everything together before adding the artichoke juice.  Refrigerate for at least 4 hours before serving. Enjoy!  Be sure to check out my Parmesan Bread Sticks to go with this dish.

Creamy Colorful Coleslaw

 Salads  Comments Off on Creamy Colorful Coleslaw
Feb 112012
 

Coleslaw is a refreshing low fat snack any time of the day and a wonderful side dish with almost any meal. It also aids the digestion track. It’s quick and colorful dish to make and welcome at any party.

1 Green Cabbage, thinly sliced

2 Cups Purple Cabbage, thinly sliced

2 Cups Carrots grated

1 Large Sweet Yellow Onion, diced

1 Tbsp Mustard Seeds

Set aside and whip up your dressing.

Cream Dressing

2/3 cup heavy cream

6 Tbsp lemon juice

1 tsp pepper

½ tsp salt

2 Tbsp olive oil

Mix all ingredients with a whisk and add to cabbage mixture.

Refrigerate and serve.