Anonymous wrote:

Anonymous wrote:Pasta salads are a little vulgar. How about something with couscous or bulgar wheat?

You're complaining about pasta salads and suggesting couscous? Do you seriously not know that couscous is a style of pasta?

I love when stuck up dipshits so clearly demonstrate their own stupidity.

Anonymous wrote:Pasta salads are a little vulgar. How about something with couscous or bulgar wheat?

Anonymous wrote:Bulgur wheat is vile.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I often make this for get togethers -- I usually use cheese tortellini, but rotini should work fine. (Scale appropriately for however much you want to bring)

Finely dice a few roma tomatoes and toss with some balsamic and salt. Boil the pasta, and in the last minute or so, toss some frozen peas into the water. When the pasta is done, drain everything and toss with a tub of pesto. When it's not super hot, toss the tomatoes in.

Pretty easy, and works as an alternate vegetarian entree (especially when you use tortellini)

This sounds quite good--thanks! Any particular brand of pesto that you use?

I usually use the Contadina (or possibly Buitoni) that's in the refrigerator case in the green tub. Less fond of the house brands. I do also like the stuff you can get in Whole Foods in the white squeezy packets (by the fresh pasta). They have a lot of kinds; I like the four cheese and nut one. But the very commercial ones probably have more salt which makes them stand up to the cold pasta more.

Thanks so much! Will definitely try! One last question . . . when you said balsamic, do you mean vinegar (as opposed to a bottled balsamic vinegar dressing?

Yes, balsamic vinegar. I let them marinate in it for a while. Go by taste, but remember when you're tasting the isolated component that it will dulled down a bit when you add it to the pasta, so it should taste a little stronger on its own before you put it in the pasta.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I often make this for get togethers -- I usually use cheese tortellini, but rotini should work fine. (Scale appropriately for however much you want to bring)

Finely dice a few roma tomatoes and toss with some balsamic and salt. Boil the pasta, and in the last minute or so, toss some frozen peas into the water. When the pasta is done, drain everything and toss with a tub of pesto. When it's not super hot, toss the tomatoes in.

Pretty easy, and works as an alternate vegetarian entree (especially when you use tortellini)

This sounds quite good--thanks! Any particular brand of pesto that you use?

I usually use the Contadina (or possibly Buitoni) that's in the refrigerator case in the green tub. Less fond of the house brands. I do also like the stuff you can get in Whole Foods in the white squeezy packets (by the fresh pasta). They have a lot of kinds; I like the four cheese and nut one. But the very commercial ones probably have more salt which makes them stand up to the cold pasta more.

Thanks so much! Will definitely try! One last question . . . when you said balsamic, do you mean vinegar (as opposed to a bottled balsamic vinegar dressing?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I often make this for get togethers -- I usually use cheese tortellini, but rotini should work fine. (Scale appropriately for however much you want to bring)

Finely dice a few roma tomatoes and toss with some balsamic and salt. Boil the pasta, and in the last minute or so, toss some frozen peas into the water. When the pasta is done, drain everything and toss with a tub of pesto. When it's not super hot, toss the tomatoes in.

Pretty easy, and works as an alternate vegetarian entree (especially when you use tortellini)

This sounds quite good--thanks! Any particular brand of pesto that you use?

I usually use the Contadina (or possibly Buitoni) that's in the refrigerator case in the green tub. Less fond of the house brands. I do also like the stuff you can get in Whole Foods in the white squeezy packets (by the fresh pasta). They have a lot of kinds; I like the four cheese and nut one. But the very commercial ones probably have more salt which makes them stand up to the cold pasta more.

Anonymous wrote:

Anonymous wrote:I often make this for get togethers -- I usually use cheese tortellini, but rotini should work fine. (Scale appropriately for however much you want to bring)

Finely dice a few roma tomatoes and toss with some balsamic and salt. Boil the pasta, and in the last minute or so, toss some frozen peas into the water. When the pasta is done, drain everything and toss with a tub of pesto. When it's not super hot, toss the tomatoes in.

Pretty easy, and works as an alternate vegetarian entree (especially when you use tortellini)

This sounds quite good--thanks! Any particular brand of pesto that you use?

Anonymous wrote:I often make this for get togethers -- I usually use cheese tortellini, but rotini should work fine. (Scale appropriately for however much you want to bring)

Finely dice a few roma tomatoes and toss with some balsamic and salt. Boil the pasta, and in the last minute or so, toss some frozen peas into the water. When the pasta is done, drain everything and toss with a tub of pesto. When it's not super hot, toss the tomatoes in.

Pretty easy, and works as an alternate vegetarian entree (especially when you use tortellini)

Anonymous wrote:Pasta salads are a little vulgar. How about something with couscous or bulgar wheat?

Anonymous wrote:Pasta salads are a little vulgar. How about something with couscous or bulgar wheat?