Pesto Pasta Salad

Original Link: http://homeiswheretheholmansare.blogspot.com/search/label/Side%20Dish

Pesto Pasta Salad
Pesto recipe adapted from Food Network

1 cup packed basil leaves
2 cloves garlic
1/4 cup pine nuts
1/3 cup olive oil
1 tsp salt
1/4 cup Parmesan cheese
1 pound rotini
1/3 cup roasted red pepper strips, chopped
1/3 cup sliced black olives
1/3 cup red onion, chopped
2 oz fresh mozzarella cheese, cubed
1/4 - 1/2 tsp crushed red pepper flakes

Boil a large pot of water over high heat. When the water reaches a boil, add salt and add pasta. Cook according to package directions to al dente. Drain and rinse with cold water. Transfer to a large bowl. Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped, slowly stream in olive oil with processor running until uniform. Stir in cheese and pour over pasta. Toss to distribute and add red peppers, olives, onions, and mozzarella cheese. Mix in crushed red pepper flakes. Cover and refrigerate at least 30 minutes prior to serving.


My notes: I used store bought pesto instead of making my own. Also, I added more than 1/3 cup of the olives and red pepper strips. I also added more cheese. I just added as much as I thought it needed.

Strawberry Peach Trifle Dessert

I got this recipe from this link: http://www.tasteofhome.com/Recipes/Strawberry-Peach-Trifle

Ingredients

• 3 cups cold fat-free milk
• 2 packages (1 ounce each) instant sugar-free white chocolate pudding mix
• 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
• 3 cups sliced fresh strawberries
• 2 cups fresh or frozen sliced unsweetened peaches
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• Additional sliced fresh strawberries

Directions

• In a mixing bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Place a third of the cake cubes in a trifle bowl or 2-1/2 qt. glass serving bowl. Top with a third of the pudding, 1 cup strawberries, 1 cup peaches and a third of the whipped topping. Top with remaining cake, pudding, strawberries, peaches and whipped topping. Garnish with additional sliced strawberries. Yield: 14 servings.

*My notes: I couldn't find white chocolate pudding mix, so I used the instant sugar-free vanilla pudding mix. Make sure your bowl is not too big. Mine was too big and I couldn't make the layers.

Emeril's Macaroni Salad

courtesy Martha Stewart; from Everyday Food, July/August 2008

• Prep Time30 minutes
• Total Time35 minutes plus cooling
• YieldServes 6

Ingredients

Coarse salt and ground pepper

• 1 pound elbow macaroni
• 2 ounces thinly sliced prosciutto, cut into strips
• 1 small shallot, minced
• 1/4 cup red-wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, chopped
• 1/2 cup crumbled goat cheese (2 ounces)
• 1/4 cup pitted Cerignola olives (or your favorite olives), sliced
• 2 tablespoons capers
• 1/4 cup chopped fresh parsley

Directions

1. In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
2. Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
3. Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

Cook's Note

To store, refrigerate up to 1 day.

JENNIE'S NOTES:

I was worried about adding the pasta (while it was still warm) to the goat cheese; I ended up adding everything together BUT the goat cheese before I stirred the pasta in. Then I added the goat cheese. It mixed in anyway, but I think I like it better that way-- distributes among all of it, makes a creamy kind of sauce. The picture that comes with the recipe online looks like nothing was really mixed together; I like it better how it is above.

I used three Roma tomatoes instead of one medium.

I used Barilla small elbow macaroni; it has little ridges which hold everything better.

I didn't want to have to search out Cerignola olives at a specialty store, so I bought pitted green olives (in a can) from Trader Joe's. They aren't that great, I found... (more sweet, than brine-tasting like most other olives I like). I added them anyway since I had them, don't know if they added anything to the taste. I'd try a stronger-tasting green olive next time; I think Kalamatas would overpower the salad though.

Next time I'm going to try sautéing/slightly caramelizing the shallots first. Shallots are strong! and I don't like the heavy lingering onion taste that pervades my mouth. And I did use a small one.

Make sure you use Italian/flat-leaf parsley.

I think this makes way more than six servings... unless you're serving it as a main dish-?