Mo Fusilli Springs Pasta Salad
Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette!
Makes 17 cups
CD-T ClipBoard: Sauteed veggies in a pasta salad? Why not when it takes you on a new adventure to places your palate has yet to explore. Was it worth the trip? Yes.
PASTA:
1 lb. fusilli springs pasta cooked in boiling, salted water with 2 t. turmeric till tender – drain, rinse under cold water till no longer hot and let set in colander till ready to assemble – or use rotini pasta
SAUTE:
2 T. corn oil
1 c. diced green pepper, 1/2 inch squares
2 c. diced sweet onion, 1/2 inch squares
2 c. diced green cabbage, 1/2 inch squares (no larger) – discard any thick pieces
1 t. salt
fresh grind black pepper to taste
DRESSING: Makes 2 cups
3/4 c. corn oil
3/4 c. white vinegar
1/4 c. Balsamic vinegar
1/4 c. sugar
1 t. onion powdwr
1 t. garlic powder
1 t. dry mustard
1 t. dried basil
1 t. salt
fresh grind black pepper to taste
MO SALAD ADDS:
22 lg. pitted Kalamata olives, coarsely chopped – I prefer the brown rather than the purple
12 oz. jar sweet red roasted peppers, drained and diced – 1/2 inch squares
1 c. diced celery including some leaves if you have them
7 oz. SMOKED GOUDA by FOLLOW YOUR HEART, shredded over large holes of hand grater – works best when cold and slices tend to stick together (it also comes in a block, but I had the slices and the shredding worked)
1 c. carrot matchsticks – cut peeled carrot into 1-1/2 inch segments, turn on side, cut into thin planks, stack then cut into matchstick size pieces
1 lg. handful fresh basil leaves, rolled and thinly sliced
salt and fresh grind black pepper to taste
MAKE SALAD:
1 – In medium skillet, over medium heat, melt corn oil.
Add peppers, onion, cabbage, salt and black pepper. Saute till wilted, then reduce heat to low, cover and continue cooking till soft and sweet. Remove cover and cook to evaporate any liquid. Set aside.
2- In blender container combine all dressing ingredients. Blend till creamy. Dressing will be fairly thin. Makes 2 cups
3 – In extra-large bowl or pot place cooked pasta and sauteed veggies. Toss gently to distribute evenly.
Add shredded vegan cheese. Toss again.
Add olives, roasted peppers, celery, carrot matchsticks and basil. Toss again to distribute evenly.
Pour dressing over all. Toss to coat.
Salt and pepper to taste.
Serve immediately or pack in covered container and refrigerate for service later.
Notes: When cooking this pasta, I didn’t cook it in a huge amount of water, that way the turmeric flavors and colors the pasta easier. Be sure to salt it more than you think it needs – most of it ends up in the sink with the drained water.
This salad holds up well when refrigerated. No need to add more dressing before serving. A perfect coat!
It was also good heated in the microwave!
CHEF DAVIES-TIGHT™ 