Recipes by Gertrude Treadaway
PHOTO BY KATIE WILCOX
Classic Caprese Pasta Salad
Pasta salad
16 ounces of your favorite pasta, cooked and cooled
3 cups grape tomatoes, halved
12-ounce container fresh mozzarella cheese balls, plain or marinated, halved
1/3 cup basil, chopped, plus extra for garnish
1/4 cup parsley, chopped
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Balsamic glaze for drizzling
Dressing
½ cup extra-virgin olive oil
4 tablespoons red wine vinegar
1 garlic clove, minced
Salt and pepper
In a bowl, combine pasta, tomatoes, cheeses and herbs. In a glass measuring cup, whisk dressing ingredients. Season to taste. Pour dressing over pasta salad and toss to combine. The salad is best if chilled for at least an hour. Garnish with more basil and drizzle with balsamic glaze just before serving.
Tuscan Tortellini Salad
1 pound cheese tortellini
¼ cup extra-virgin olive oil
2 tablespoons balsamic vinegar
½ tablespoon honey
¾ cup salami, chopped
½ cup baby spinach
½ cup oil-packed sun-dried tomatoes, chopped
¼ cup freshly grated Parmesan
¼ cup fresh parsley, chopped
Salt and pepper
Cook pasta in boiling salted water until al dente. Drain and transfer to a large serving bowl. To make the dressing, whisk together olive oil, balsamic vinegar and honey. Season with salt and pepper. To the bowl of tortellini, add salami, spinach, sun-dried tomatoes and dressing. Toss well and garnish with Parmesan.
Amish Pasta Salad
16 ounces pasta shells
4 stalks celery, chopped
2 green onions, chopped
10 ounces frozen peas, thawed
3 tablespoons prepared yellow mustard
1 cup mayonnaise
2 tablespoons white sugar
2 teaspoons white vinegar
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon pepper
Cook pasta in boiling salted water, stirring occasionally until al dente. Drain and set aside to cool. Stir together celery, onions and peas in a large bowl. Whisk yellow mustard, mayonnaise, sugar, vinegar, celery seed, salt and pepper in a separate bowl, dissolving the sugar. Pour dressing over vegetables. Stir in pasta until thoroughly coated with dressing. Cover and refrigerate at least two hours before serving.
Cucumber and Dill Pasta Salad
16 ounces macaroni
2 cups cucumber, peeled, seeded and chopped
1 cup tomatoes, chopped
¼ cup green onion, chopped
1 cup sour cream
½ cup milk
½ teaspoon granulated garlic
1 tablespoon fresh dill weed, chopped
1 tablespoon white vinegar
½ teaspoon coarse ground black pepper
½ teaspoon salt
Squeeze of fresh lemon juice
Cook pasta in boiling salted water until al dente. Drain. Rinse in cold water. Transfer noodles to a large bowl. In a separate bowl, mix together sour cream, milk, garlic, dill, vinegar, salt and pepper. Set aside dressing. Mix cucumbers, tomatoes and onions into the pasta. Pour in dressing and mix thoroughly. Sprinkle with lemon juice. Cover. Refrigerate at least one hour, preferably overnight. Stir just before serving.
Southwestern Pasta Salad
16 ounces bowtie pasta
1 cup shredded sharp cheddar
15-ounce can corn kernels
15-ounce can black beans
1 cup cherry tomatoes, halved
2 avocados, diced
1/3 cup cilantro, chopped
Dressing
½ cup sour cream
½ cup mayonnaise
1/3 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon apple cider vinegar
2 cloves garlic, minced
2 limes, juiced
1 jalapeño, seeded and chopped
1½ tablespoons taco seasoning
Kosher salt
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and cool. Meanwhile, make dressing. Whisk all ingredients together. Taste and add salt as desired. Stir cheese, corn, black beans, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate before serving.
Mediterranean Pasta Salad
16 ounces farfalle pasta, cooked and cooled
1 English cucumber, seeded and diced
1 pint cherry tomatoes, halved
2/3 cup Kalamata olives, sliced
4 ounces crumbled feta cheese
1 green bell pepper, diced
¼ cup parsley, chopped
Half of a medium red onion, peeled and thinly sliced
Vinaigrette
¼ cup Kalamata olive oil
4 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried oregano
1 teaspoon honey
2 small garlic cloves, minced
¼ teaspoon black pepper
¼ teaspoon salt
Pinch of crushed red pepper flakes
Whisk together all vinaigrette ingredients. Add cucumber, tomatoes, olives, cheese, bell pepper, parsley and red onion to cooled pasta in bowl. Evenly drizzle vinaigrette on top. Toss until all ingredients are evenly coated. Garnish with feta before serving.