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Would this recipe turn out any good?

post #1 of 14
Thread Starter 
Supreme Pasta Salad

½ pound of fusilli pasta
¼ cup of cherry tomatoes, halved
freshly grated parmesan
1 tablespoon of minced red onion
1 small handful of finely chopped fresh basil
¼ cup of chopped artichoke hearts
1 pinch of paprika
Variable amount of Italian dressing

Cook the pasta for 8-10 minutes until al dente. Add herbs, veggies, spices, and cheese. Top with Italian dressing and fold until mixed well. Put in refrigerator or serve hot.


What do you think? Should I tweak the recipe a bit before trying it? I love pasta salad, but I'm not a pasta salad expert. I have no idea what it will taste like- but these are my favorites. :)
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post #2 of 14
I think it would turnout alright... the best thing to do is make it and try it... trial by error... You may need to tweak it a little bit or it may be good... I dont use Basil in alot of Pasta salads because it can over power the dish and make the basil the star... But I think trying a little bit would be a good idea... I know Basil is a staple in many red sauces... Well, for me at least...
post #3 of 14
Thread Starter 
Thank you. True, the basil might overpower it. SInce a love basil so much- I'll just cut it down to 1 tablespoon or so. What else should I add to it? Not bell peppers- they severely upset my stomach. :confused:
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post #4 of 14
I always like to follow a recipe as written (unless there is an obvious error) and then I tweak it after. At least this way I have an excuse when it doesn't turn out. :roll: I've used similar recipes and the only major problem I had was using too much red onion...way to strong. Good luck.
post #5 of 14

Sounds good to me.

I personally love Basil. You might want to add some toasted pine nuts. Kind of a pesto thing. Plus a little fresh pepper (I love pepper ... it's a personal thing) and some mild kalamata-type or maybe green olives. (even pimento stuffed green) Not too strong though and since they vary all over the map, you'd have to find something you like.

I wouldn't personally use a commercial italian dressing. Most have the basic seasonings you're using anyway with the addition of things like garlic and oregano (and sugar). I'd gently toss it with some extra virgin olive oil and either balsamic vinegar or lemon juice.

Those you can add to taste as well, but I tend to shy away from oregano when using fresh basil or maybe just a pinch. Both have very strong flavor and I don't like food fights between ingredients.

Other than that, yeah, play with it. Just a caution - add a little bit of something and taste for seasonings. Remember that you can add but you can't take out (even with the potato trick for salt but that really only works on soups and stews)

April
post #6 of 14
Well no..it wont turn out worth a flip. Now I dont like to rain any anybodys parade of course..but it you want pasta salad go shecke out the recipe for Susan Chupps Sphaghetti salad which since I knowed yall is fairly cookingly challenged I posted right off the bat. Other than that one..they all taste like caca (now kindly dont axe me how I know whut caca taste like cuz it a long story).

bigwheel
post #7 of 14
I think the recipe will turn out good... just cut down on the basil a little bit, the pine nuts by april was a good idea, and try to make your own dressing or vinagrette.
post #8 of 14
Thread Starter 
You guys rock. Thanks for your help. If it turns out good, I'll tell ya. :cool: Bigwheel- for some reason, you quite annoy me....
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post #9 of 14
Good Luck !
post #10 of 14
Thread Starter 
Thank you. :) btw, is there such thing as an eighth cup? :confused:
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post #11 of 14
Just use half of a fourth cup...
post #12 of 14
Thread Starter 

The remake....

½ pound of fusilli pasta
¼ cup of cherry tomatoes, halved
freshly grated parmesan
1 teaspoon of minced red onion
1 teaspoon of chopped basil
¼ cup of chopped artichoke hearts
1 tablespoon of pine nuts
A pinch of ground black pepper
A pinch of salt
¼ cup of extra-virgin olive oil
1/8 cup of lemon juice
1 clove of garlic
1 pinch of sugar
1. Cook pasta until al dente. (8-10 minutes) Take out to a bowl.
2. Combine with tomatoes, parmesan, onion, basil, artichoke, nuts, and pepper.
3. Pour lemon juice into a bowl. Turn garlic and salt into paste by using the flat part of the chef’s knife. Put in the paste and sugar, give it a whip, and gradually pour the olive oil into the bowl while stirring at the same time. Pour a small, light amount over the pasta salad (Or as much as you want) and stir the whole mixture together so each bite is delicious.
4. Serve chilled or hot and top with another serving of parmesan cheese if necessary. :rolleyes:

I think it looks great after you guys gave me those tips. My inspiration was from this one recipe I tried with fusilli, garlic, melted parm, french bread crumbs, roasted grape tomatoes, and basil- it was killer. Trial by error- I'll tell you guys how it turned out. :roll:
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post #13 of 14
How about, if you have the supplies, and a touch of Champange or Rice Wine Vinegar.... Just enought to wonder what is in there... or like a fourth of a teaspoon of dill.... Its up to you... Its your salad... Dont fell forced into anything.
post #14 of 14
Thread Starter 

...

A shot of white wine vinegar might be perfect...
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