Throw It In The Bowl Warm Pasta Salad
From elgourmand2 7 years ago
- 30 Min. to make
- Serves 4
Just another “what’s in the fridge, freezer and pantry” pasta thing. I’m sure you’ve done heaps of these. Now and then, one needs to be remembered. This one came out nice enough to get written down. Was fiixin this to make a cold pasta salad and I was at step #8 when my wife wondered in and had a taste. Read more She scooped up a bunch, still warm, for lunch. It was so nice that way that it never made it to the fridge. Thus, a warm pasta salad. Chill it if you like, we have it warm. Yep, it works just fine with thumb size bits of lobster and I recon it would taste a bit different but work with chunks of sautéed chicken. See less
Ingredients
- • 1-1½ cup small shrimp (little finger size) blanched and peeled. shopping list
- • 4-5 cups cooked short pasta, cooked just al dante. Penne worked well. shopping list
- • ¼ cup thin sliced mild onion. shopping list
- • 2 tsp. butter. shopping list
- • ¼ cup celery, cut into small pieces. shopping list
- • 2 slices of leanish bacon. shopping list
- • ¼ cup roasted bell pepper, thin strips. shopping list
- • 1 Tbs. RJ’s Vinaigrette Dressing; posted. Any good, homemade Vinaigrette will do and more or less to taste. shopping list
- • ½ cup sliced mushrooms. shopping list
- • 1 medium chayote squash, peeled, seed removed and medium sliced. I reckon you could sub. Summer or crookneck squash. shopping list
- • ½ tsp. dried Oregano. shopping list
- • ½ tsp. dried basil. shopping list
- • ½ tsp. dried parsley. I used 1 tsp. fresh chopped. shopping list
- • 2 Tbs. fine chopped spring onion, light green And green parts only, for garnish. shopping list
- • ¼ cup grated parmesan cheese for garnish. shopping list
- • Salt and FG pepper to taste. shopping list
How to make it
- 1. Prep your veggies. Peel, slice, dice, etc.
- 2. Heat a decent pot of water to the boil and add the pasta.
- 3. Five minutes into the pasta cooking time add the sliced chayote and cook both until the pasta is just al dante, drain, rinse and separate the chayote from the pasta; set both aside.
- 4. Blanch and peel the shrimp, if that’s not already done.
- 5. In a large skillet cook the bacon until done but not crisp.
- 6. Add the onion and celery and cook until soft but not browned.
- 7. Add the cooked chayote, spices, shrimp, bell pepper, and mushrooms (and anything else you decided you want to include) and sauté about 2-3 minutes.
- 8. Add the cooked pasta and Vinaigrette Dressing and stir to combine, about 1-2 minutes.
- 9. Remove to a serving bowl, garnish with grated cheese and chopped spring onion.
- 10. Serve with a tossed green salad, chilled glass of plonk and some chewy bread.
People Who Like This Dish 2
- cameo55 Saint Peters, MO
- jlv1023 Ansonia, Connecticut
- elgourmand2 APia, Samoa
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