The Best Pasta Salad Recipe Is No Recipe at All
Pasta salad is the kind of dish intended for cleaning out your refrigerator. After you boil your preferred shape of noodles — I usually use rotini, or if I'm feeling very fancy, fusilli bucati corti — the possibilities from there are endless. First, I scour the veggie drawer for anything that looks like it needs to be used immediately. I usually have sweet peppers, maybe some corn or carrots and celery around, and those all get chopped into small pieces and stirred into the warm pasta. Literally any vegetable you have in your crisper will be good for pasta salad, but cutting it into small, bite-sized pieces is essential for ensuring that it gets evenly distributed throughout the dish. If you find any errant herbs in there, grab those too.
From there, I look for something pickle-y, maybe a jar of salt-brined Persian cucumbers or some crunchy banana peppers. Half a jar of (drained) capers will also work, as will a simple dollop of pickle relish. Then it's time to raid the cheese drawer. Ideally I'll have a few odds ends of cheese, maybe some sharp cheddar and Parmesan, that can be finely diced or shredded and tossed into the bowl. If you insist on protein in a pasta salad, shred up the remnants of that rotisserie chicken you bought a few days ago, or chop up a few hard boiled eggs.
Now, you can start digging around in the pantry. Throw in some crispy onions, or oil-marinated artichoke hearts. Maybe you've got a tin of nice anchovies lying around, or a random handful of nuts just dying to be used. Even if you think it sounds weird, pasta salad is a solid vehicle for trying new food combinations. Some won't work, but more often than not, you're going to find yourself surprised by how much you like some of these random new pairings.
The dressing can be as complicated or as simple as you like. You could easily make your own vinaigrette in the food processor with those errant herbs, some balsamic or red wine vinegar, and decent olive oil, or simply stir together a little salt and oil with some brine from the pickle-y option you chose. A bit of mayonnaise and mustard (especially a grainy or spicy variety) stirred together makes for a surprisingly solid pasta salad dressing, especially if you grate in a clove or two of fresh garlic. Don't be afraid to throw it back to the pasta salads of your '90s childhood with a bottle of Italian dressing, either — that's a classic for a reason, and it hits every single time.
Even if it seems like the ingredients that you choose don't quite 'go together,' everything mingles and mellows once the salad is dressed. The whole point here is to not over-complicate your pasta salad, and just eat things you like without feeling the need to strictly adhere to someone else's recipe. The only problem with this approach is that you're going to accidentally make a truly perfect pasta salad from time to time, and the lack of recipe might make it hard to replicate in the future. (That said, there is of course nothing stopping you from writing down your favorite combos in a notebook and coming back to them when the craving for pasta salad strikes.) See More: Eater at Home
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Time Business News
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This is the fate of Gaza for the indifferent vision of the deaf world
This is the fate of Gaza for the indifferent vision of the deaf world – Franca ColozzoItalian poet, novelist and human rights activist Dr. Arch. Franca Colozzo, a member of the International Union of Architects (UIA), said that Gaza today is a tragic fate for the indifferent vision of the blind and deaf world. He said this in an interview timebusinessnews .Franca Colozzo speaks on behalf of the helpless women and children of Gaza, Palestine, at various international is a retired teacher of technology, drawing and art history in Italy. Multilingual author of 18 books, translator and freelancer. Blogger of the UN SDGs. Ambassador of Peace for various NGOs in India, Pakistan and the UK. Member of the International Academy of Ethics. Winner of several awards for peace and poetry at national and international is an excerpt from his interview for the readersMd. Mafidul Islam Sarkar: What message would you like to share with the viewers of timebusinessnews?Dr. Arch. Franca Colozo: My short message to the readers is to become 'resilient'. A word widely used after the post-pandemic crisis that has led us to inhumanity. In the indifferent gaze of the blind and deaf world, inhumanity is now more evident than ever in what is happening in Gaza. I believe that it is important to raise our voices against social injustice, oppression and imbalance, even if it sometimes seems insignificant globally, which has trapped the world in a vicious cycle of impatience, violence and most powerful message today should be the message of peace and tolerance if we want to teach future generations respect for their fellow human beings, women and the elderly. The word tolerance, along with interreligious harmony, should be the basis of understanding between people, a 'condition' to measure the level of civilization of the human race, which is still trapped in a huge circle of backwardness and ignorance, which nullifies the thousand-year history of ancient civilizations. 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This separation was not easy.I still remember my tearful eyes as I left my loved ones to catch a flight from Rome Fiumicino on that fateful morning of January 2, 1996, about 160 kilometers from my hometown of Geta (Lazio). I knew that this separation would be limited to a few weeks, but it still hurt me a despite my hesitation and disappointment, I managed to face this difficult period of my life with courage and determination. Initially, the winter fog and gloomy rain in Istanbul seemed to silence my longing for a family. I had to teach Italian to people who could only speak Turkish or difficulties of teaching Italian forced me to learn Turkish at the Tomer University in Istanbul. At the same time, I improved my knowledge of European languages such as French, English, Spanish and German in the cultural institutions there. 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Eater
3 days ago
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