Saturday, February 10, 2007

Another Belated Recipe Blog

The trickle-down effect of avoidance knows no bounds! Papers? Still sitting ungraded on my desk. Ugh! But we're going out to Sam's wholesale as soon as the Dutchman comes back from playing squash with one of his grad students (who I hope is taking it easy on his prof!) - we need to get tons of kitty litter and toilet paper.

Though it is snowing (again) outside, I'm posting a recipe for pasta salad today. Usually this is a summer, going to the barbeque dish, but it doesn't have to be! Pasta salad is good anytime! Plus, it reminds me of those summer days...this one is really good, too! (Please let me know if I've posted this one before! Creeping senility...)

Fusilli and Bean Salad
- 1 tbsp salt
- 12 oz. fusilli (cork screw) pasta
- 1 tbsp olive oil
- 8 oz green beans, halved crosswise
- 8 oz. yellow (wax) beans, halved crosswise
- 3/4 cup mayonnaise (Hellman's Blue Ribbon, baby!)
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 3 garlic cloves, minced finely
- salt and fresh ground pepper
- 2 tbsps warm water
- 12 red cherry tomatoes, halved.

1. Cook the fusilli with 1 tbsp salt according th package directions or until al dente. Drain and immediately toss with the olive oil. Cover and cool completely in the fridge (at least 1-2 hours)!
2. In a large pot of boiling salted water, cook the green and yellow beans until tender; 4-6 minutes. Drain and cool completely in the fridge.
3. In a small bowl, whisk together mayo, mustard, lemon juice, garlic, salt and pepper to taste. Whisk in enough warm water to thin the mixture and make it barely fluid.
4. In a large bowl, combine the fusilli, mayonnaise mixture, green and yellow beans, and tomatoes. Toss to mix well.
5. Serve at room temperature - keeps in the fridge for several days.

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