Out Of The Fridge and Cabinet

I know I am directed towards the Restaurant business Tendencies but I had to share a recipe that I through together yesterday and shared a great Memorial day dinner with the neighbors. 

Prepare yourself an almost salsa chopped mixture ( using a food processor for quicker chopping ) of 1 medium Carrot, 1/4 Yellow Onion, 1/4 large Green Bell Pepper, 1 good medium sized Banana Bepper then salt and pepper for taste. Dice up 1 firm Red Tomato and 1 Green Tomato and add to the salsa mix, cover and slip in refrigerator for chilling..  Cook 1 and 1/2 cups of Elbow Macaroni mixed with 1 cup of Rotini and if you are lucky enough step outside your front door and clip you a couple or three twigs of Rosemary like I was able to do and toss in about the last 3 to 4 minutes of cooking the pasta.  You can use Rosemary spice out of your cupboard if needed.  After draining pasta, immediately pour into a bowl of ice water for quick chilling.  Now for the dressing.   I use Olive oil and Red Wine Vinegar and puree about 10 green pitted olives into a sauce.  You can use with or without pimentos.  After pasta has cooled and chilled slightly, place in large bowl and remove the prior mix of chopped veggies  Mix all together well and then pour your Oil/Vinegar  dressing over the top and stir and mix together. Cover and replace back into refrigerator for a couple or 3 hours of chilling.  It will knock your socks off for anyone who loves Pasta Salads.  If you try this recipe and you like it please let me know.  If you do not like it I was not the one who posted this recipe LOL


2 thoughts on “Out Of The Fridge and Cabinet

    1. Thanks Adam. I sure as heck am going to try the Okra recipe you shared. I have eaten Okra all of my life in just about every way it can be prepared. Love it and will NOT give it up.

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