pasta recipe

657 – Incredible Pasta Salad

Incredible Pasta Salad
Serves 8 -12

1 (16 oz.) box tri color Rotini pasta, cooked/drain/chilled
2/3 cup cucumbers, bite size pieces
2/3 cup carrots, bite size pieces
1 small onion, bite size pieces
1 (2.25 oz.) can black olives, sliced/drained
1 (8 oz.) package Edamane, cooked/shelled (soybeans)
1 (15 oz.) can Garbanzo beans, rinsed/drained
4 hard-cooked egg whites, chopped
2 avocados, bite size pieces
1 container cherry grape tomatoes, whole/rinsed/drained
1 cup balsamic dressing
1/2 champagne vinaigrette
Garlic salt, to taste
Pepper, to taste
Alfalfa sprouts
Grated Parmesan cheese

In a large bowl, combine pasta, cucumbers, carrots, onion, olives, Edamane, Garbanzo beans, egg whites, avocados, and tomatoes. Toss well. Combine balsamic and champagne vinaigrette, mix well. Pour dressing over pasta mixture and toss. Sprinkle with garlic salt and pepper, mix well. Garnish with Alfalfa sprouts and Grated Parmesan Cheese, serve chilled.

(For testing purposes only we used Wishbone Balsamic Breeze Vinaigrette Spritzer dressing.)

Incredible Omelet Rolls

2 eggs
2 tablespoons water
Vegetable spray
2 crab flavored seafood sticks, (or) fresh crab meat
4 slices bacon, cooked/drained
1 small avocado/sliced in strips
1 cup Sushi (American Koshihikari) rice, prepared per instructions
2 tablespoons seasoned rice wine vinegar, if needed
2 sheets Sushi seaweed (noir)

Combine eggs and water, beat well. In a skillet, spray with vegetable spray. (Using vegetable spray will make the omelet less moist.) Using a spatula, move the egg around the sides of the skillet to allow the eggs to cook. Once omelet is done on one side, flip and cook the other side. Slide omelet onto a plate and cut into 4 slices, set aside. Cut crab sticks in half, bacon slices in half, prepare avocado, and set aside. Prepare rice per instructions and proceed to make rolls. Cut one sheet of seaweed in half, (horizontal) place half sheet in palm of your hand, (shinny side down) spread ¼ cup rice over seaweed half, leaving about ½ inch at the end (this will help to seal the roll.) Place slice of omelet, crab, bacon (will be using 2 halves, which equals 1 piece,) and avocado on the end with the rice. Start at that end and roll tightly until completely rolled. Using a sharp paring knife, cut roll into 6 pieces and serve as a single serving or onto a platter. Serve with Sushi Wasabi and soy sauce.

Holly Gillis

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