Page 10-The Michigan Daily-Weekend etc.-April9, 1992

Salads continue the pastabilities

Sme of you may remember my
three-part series on pasta dishes.
This week, my exploration into the
wonderful world of pasta will focus
on cold pasta salads - a super easy
recipe idea that can be enjoyed any-
time.
The adjacent box is less a recipe
than a simple set of guidelines for
constructing a pasta salad. There are
so many different types of noodles,
vegetables, and dressings available
that anyone can create a great cold
pasta dish all his/her own.
Most of the preparation time re-
quired for these salads can be elimi-

nated by using a package of frozen
vegetables or a bottled dressing.
Fresh vegetables will have better

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make sure you don't overcook them.
Throw them into a colander and dip
into a pot of already boiling water
for about sixty seconds. Taste, and if
they're still too crunchy for you, dip
them for another minute. Once
they're cooked to your satisfaction,
run them under cold water for sev-
eral minutes, to stop the cooking
process and ensure that they don't
get mushy.
If you're using fresh vegetables,
you really don't have to cook them
at all. It's probably a good idea to
cut the veggies into large chunks, so
that even the pickiest eaters will be

G


--_ f - I

able to remove the green peppers, or
the carrots, or whatever it is that they
don't like.
This is the place to experiment;
try cucumbers, canned olives, as-
paragus tips, broccoli, cauliflower,
or whatever you can think of. Try to
get as many colors into the dish as
possible; this really makes a
difference, especially when you're
enjoying your pasta salad sitting on a
blanket in the Arb with someone
you're crazy about.
There is little more I can tell you,
except that this is a great item to
make in large quantities and to keep
in the refrigerator. It's good for
breakfast, lunch and dinner, or even
as a late night snack after a walk un-
der the stars. Good luck.

Easy Summertime Pasta Salad
4 cups pasta of your choice
(spaghetti, rotini and macaroni are all excellent)
4 cups chopped prepared vegetables
1/2 cup grated Parmesan cheese
1 cup salad dressing
(Italian or Viniagrette varieties both work well)
1 can medium-sized black olives (without the pits)
Prepare pasta as directed on container. Combine with all
other ingredients in a large bowl. Stir and refrigerate for
several hours.
When cooking for large groups, double or triple the
recipe according to the appetites of your guests.

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colors and crunchier textures. The
dressing provides another opportu-
nity to show off your cooking
prowess, but it all depends on how
much work you want to do.
If you're using frozen vegetables,

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