John A
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Total Posts:
4295
- Joined: 1/27/2006
- Location: Daytona Beach, FL
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This pasta salad is one of my favorites. As a side for hot Italian sausage & peppers it was right on.
GREEK PASTA SALAD Boil two cups mixed Rotini pasta, rinse with cold water, and bring to room temperature. Squeeze one fresh lemon, mix thoroughly, refrigerate for one hour. Add chopped celery, rough chopped red onion, sliced green olives, chopped red & green pepper, finely chopped jalapeno pepper, sliced black olives ground black pepper, basil, S&P, and anything else to your liking. Add a little more lemon juice and 1/2 cup of Greek dressing, mix thoroughly, cover and refrigerate for a couple of hours. Add feta cheese when serving.    
<message edited by John A on Mon, 05/4/09 5:37 PM>
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Bobs
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Total Posts:
243
- Joined: 6/28/2003
- Location: Jackson, TN
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Re:Mmm, Good
Mon, 05/4/09 6:08 PM
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You continue to amaze me! You prepare my kind of food! Keep it up!
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SassyGritsAL
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Total Posts:
1084
- Joined: 10/27/2005
- Location: Huntsville, AL
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Re:Mmm, Good
Thu, 05/7/09 6:21 PM
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Bobs I agree with you John A cooks amazing food.
Too bad he married!
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ann peeples
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Total Posts:
6727
- Joined: 5/21/2006
- Location: West Allis, Wisconsin
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Re:Mmm, Good
Thu, 05/7/09 8:18 PM
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Another culinary masterpiece!!!
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Adjudicator
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Total Posts:
4876
- Joined: 5/20/2003
- Location: Tallahassee, FL
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Re:Mmm, Good
Fri, 05/8/09 8:35 PM
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I'm sold. Most excellent my friend! Some pepperoni and cubed Jarlsberg cheese in the pasta salad would be a plus (IMO).
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the ancient mariner
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Total Posts:
3987
- Joined: 4/6/2004
- Location: st petersburg, florida
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Re:Mmm, Good
Fri, 05/8/09 9:43 PM
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John----Sausage and peppers has been a favorite since my first bite into a hero in the Bronx. Pasta salads have been a favorite just about as long. But I never put them together until tonight after viewing your great post.
It was terrific-----I even surprised myself by finding a box of those curly-Q pasta things. I shall do it again John---thank you. Even though I don't like NASCAR and anything that is spelled Bar-b-q I still like your recipes.
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