Friday, August 14, 2009

Pasta salad

I am a sometimes contributor to this blog. Recently I made a pasta salad. I am not usually a fan of whole wheat pasta, but I used a rotini that was half whole-wheat/ half regular and it worked. I like pasta salads in the summer because I like pasta and you can eat them cold, which seems to make sense in the summer.

The salad contains roasted peppers that led to Ev's now-famous Pyrex tragedy. Along with the mozzarella the roasted peppers make the salad. Next time I make this I might use spinach instead of kale.

Jon’s Pasta salad

12 oz. Pasta
2 roasted peppers (see below for roasting instructions), chopped
Fresh Herbs (basil, oregano and rosemary)
Mozzarella, cut into small cubes

Cook pasta in plenty of water until al dente. Drain. Meanwhile, saute kale in a small amount of olive oil until just wilted. Toss all ingredients together with dressing. I dressed this with a mustard vinaigrette (olive oil, red wine vinegar, Dijon mustard, honey, salt, pepper and herbs). It was pretty good.

How to roast peppers safely

Place peppers in a broiler-safe baking dish on the top rack of your oven. Turn on the broiler. Carefully turn the peppers with tongs every five minutes or so, cooking until the skin is charred all over or your Pyrex explodes because you didn't heed the first instruction.

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