| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Toronto |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
|
(900 g) package rotini pasta cooked to al dente – do not overcook (up to 3/4) |
| 1/2 |
|
Red onion thinly sliced into rings (soaking sliced onions in several changes of cold water for 1/2 hour makes them sweeter) (up to 1) |
| 1 |
|
Green, red, yellow pepper, sliced |
|
|
Fresh mushrooms, halved or quartered if large |
|
|
Pitted black and/or green olives, halved (I like to use President's Choice Colossal Black Olives) |
|
|
Canned or marinated artichoke hearts cut in 1/8ths – if using marinated, reserve liquid for dressing |
|
|
Chopped crab/pollack meat |
|
|
Jullienned carrots |
|
|
Chopped celery |
|
sm |
Amount of chopped fennell |
|
|
Reserved liquid from marinated artichokes |
|
|
Good quality extra virgin olive oil |
|
|
Good quality red or white wine vinegar, not flavoured |
| 1/4 |
ts |
Sugar, to taste (up to 1/2) |
| 1/2 |
ts |
Sea salt, about, adjust to taste, |
|
|
Pepper to taste |
|
|
White wine |
|
|
Reconstituted sun-dried tomatoes, finely chopped |
|
sm |
Amount of finely chopped garlic or shallot |
|
|
Chopped fresh or dried basil |
|
|
Chopped fresh Italian parsley |
INSTRUCTIONS
OPTIONAL
DRESSING
OPTIONAL
*all quantities can be increased or decreased to taste
Place all above ingredients in a bowl and toss until evenly distributed
Dressing: Mix the dressing ingredients in a measuring cup in the
approximate proportions 1/2 oil to 1/2 vinegar + white wine to a total
volume of 1 - 2 cups. You could make the smaller amount then make more if
needed. When mixed, add to salad and toss well. Salad should be well coated
with some liquid resting on the bottom. Let the salad marinate for 2 - 3
hours before serving, mixing occasionally. Add any individual dressing
ingredients if needed. Salad will keep in refrigerator but pasta tends to
absorb dressing over time. Posted to EAT-L Digest 11 Apr 97 by Anna Cudini
<anna.cudini@UTORONTO.CA> on Apr 11, 1997
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