Wee Cook Wednesday: Pasta with Salsa

tricolor-rotiniThis weekend was an important highlight in the Saxton family calendar: Memorial Day Picnic! We invited a couple other families to share it with us — once you start packing for a picnic, you might as well be cooking for a dozen, right?

This year I pulled together a pasta salad that — if I do say so myself — was a keeper. Try it yourself and see!

First, boil 1 pound of corkscrew, tri-color pasta according to package directions (just to al dente), salting water well and adding a sploosh of olive oil to keep the cooled pasta from sticking.  Drain and set aside to cool. Drizzle a little extra EVOO over cooling pasta, toss to coat.

Next, the dressing:  1/2 red onion, chopped fine; 3-4 scallions, chopped fine; 1/2 C EVOO; 1/2 C rice wine vinegar; 3 cloves garlic; 1 Tbls honey; liberal dash of coriander. Add ground pepper to taste.

Finally, chop away and add to the pasta:  1-1/2 red peppers, seeded and chunked; 1 large green pepper, chunked; 1 large cucumber, seeded and chunked; handful cilantro, chopped fine; 2 medium tomatoes, chopped; 1/2 C black olives, chopped; 6 oz sharp cheddar cheese, cubed fine.

Combine everything, toss and cover. Refrigerate several hours or overnight. Tastes even better the next day!

This entry was posted in Wee Cook Wednesday and tagged , by hsaxton. Bookmark the permalink.

About hsaxton

Heidi Hess Saxton is an adoptive parent of two children, and converted to Catholicism in 1994. She is adoptive parent columnist at CatholicMom.com and CatholicExchange.com. She also writes for the Parenting Channel at AnnArbor.com. In her spare time, she is finishing up her Master's thesis at Sacred Heart Major Seminary in Detroit.

1 thought on “Wee Cook Wednesday: Pasta with Salsa

  1. Pingback: “A Time to Remember, A Time to Forget” « Extraordinary Moms Network

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