Dress-Up Pasta Salad
Source of Recipe
Emeril's There's a Chef in My Soup!
List of Ingredients
1 pound bow-tie pasta
3/4 cup grated Parmesan cheese
2 tablespoons basil pesto (recipe follows)
1/4 cup extra-virgin olive oil, or to taste
3/4 teaspoon Baby Bam (recipe follows)
1/2 teaspoon salt
Recipe
Bring a large, heavy pot of salted water to a boil over high heat. Add the pasta and return to a boil. Reduce heat to medium-low and cook pasta according to package directions, about 10 minutes, stirring occasionally to prevent the pasta from sticking together. Don't overcook.
Using oven mitts or pot holders, drain the pasta in a colander set in the sink, pouring away from you. Rinse with cold water until the pasta is cool and allow to drain in the sink for 10 minutes.
Place the pasta in a large mixing bowl. Toss with the remaining ingredients, stirring well with a large wooden spoon. If desired, add optional ingredients. Serve at room temperature, or cover tightly with plastic wrap and refrigerate until ready to serve.
Basil Pesto
Ingredients
Makes 1 cup
2 tablespoons lightly toasted walnut pieces
1 cup cleaned basil leaves, tightly packed
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese
1/2 cup olive oil
Preparation
Combine all the ingredients for the pesto in a blender and process on high speed until smooth, about 1 to 2 minutes.
Baby Bam
Ingredients
Makes about 3/4 cup
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt
Preparation
Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months.
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