Light Summertime Pasta Salad
16 oz. rotini noodles 6 oz. baby carrots (the smaller the better) 6 oz. sweetcorn, halved lengthways 4 - 5 oz. snow peas 6 oz. young asparagus spears, trimmed 3 - 4 oz. purple onion, sliced thin and cut in half 2 tsp. white wine vinegar 2 tbsp. extra virgin olive oil 2 tsp. mustard powder 3 tbsp. Italian dressing Cook the pasta until tender. At the same time, cook the carrots and sweet corn in a second pot of salted water for 2- 3 minutes. Add in the snow peas and carrots, cook for another 2 minutes (carrot test: should be tender but still slightly crispy). Drain all the veggies and refresh under cold water. Drain. Place veggie mixture into a mixing bowl, add the purple onions and toss. Drain your pasta and refresh it under cold water as well. Mix the vegetables. Mix the vinegar, oil, mustard powder and dressing in a jar. Add salt and pepper to taste. Mix well. Pour over the salad and toss well. Can be served immediately or chilled in the fridge. Serves: 3-6 "Simplicity is the ultimate sophistication." --Leonardo da Vinci ----- Original Message ----- From: "gregory roberts" <[EMAIL PROTECTED]> To: <[email protected]> Sent: Thursday, June 02, 2005 3:34 PM Subject: Re: [ world famous recipes ] Cabbage Rolls or Goloubki (English: Pigeons) Does anyone have a recipe for a good pasta salad? Mary ----- Original Message ----- From: [EMAIL PROTECTED] Sent: Thursday, June 02, 2005 1:34 AM To: [email protected] Subject: [ world famous recipes ] Cabbage Rolls or Goloubki (English: Pigeons) Cabbage Rolls or Goloubki (English: Pigeons) Ingredients: I head cabbage (medium or large) 1.5 pounds ground beef, pork, veal (you can use the mixture of different meats or just beef 16 ounce can tomato sauce 2.5 cups rice salt and pepper to taste Optional: 1 maggi cube (beef, chicken or vegetable flavor bouillon cube) 4-5 ounces fresh mushrooms some onion 1-2 Tablespoon margarine Preparation: Stuffing (filling) preparation Prepare before cabbage leaves. Cook the rice. In one pan heat the ground meat, add salt and pepper to taste. In another pan fry sliced onion with margarine, add sliced mushrooms, salt and pepper to taste, some water if needed. When it is all ready - mix well rice, ground beef and mushrooms together, taste, add spices if needed. Cabbage wrap preparation (keep leaves warm) Core the cabbage. Place the cabbage to a big pot with boiling water (it does not need to cover the whole cabbage, but you have to flip the cabbage to make sure that the whole head heats up), remove the leaves as they soften one after one. You may keep water heated on low heat. Cabbage rolls preparation Place about 1-2 Tablespoons . of the meat mixture (depending on the size of the leaf) in the center of the cabbage leaf and wrap the leaf like an envelope with the meat inside – this is a pigeon (golabek). Put some empty leaves on the bottom of the big pot to prevent burning, place the pigeons close to each other in the layers, so that they would not loose filling during cooking. Pour hot water mixed with tomato sauce and crushed maggi cube (optional) to the pot to cover the pigeons. 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