Saturday, April 25, 2009

Anthony's Pasta Salad

Back in my first home, I had a neighbor (Anthony) who made such creative and delicious food! I was always asking for his recipes. When I was throwing a BBQ one night, Anthony came over with this dish and I was sold. It was a nice alternative to the traditional vinaigrette pasta salad, and the flavors are fantastic! To "healthify" this dish, I use whole grain pasta, reduced-fat Miracle Whip and cheese. Make sure to fully drain the pasta and pimentos, as it's already a thin sauce (and adding the extra liquid will thin it out more.) We're heading out to a BBQ tonight and were asked to bring a salad, and I decided to bring this. I hope our friends enjoy it as much as we do.

4-oz jar diced pimentos
1 package small-shaped pasta (penne, rotini, etc.)
18-oz Miracle Whip Light
1/2 small onion, minced finely (I used a food processor)
1/8 cup sugar
1/4 cup rice vinegar (our family uses this)
(2) blocks 8-oz Cheddar cheese, cubed into bite-sized pieces

1. Drain the pimentos fully. Pat any excess liquid with a paper towel.
2. Cook the pasta according to package directions. Once cooked, rinse with cold water. Strain, and place into a large mixing bowl.

3. In a medium bowl, stir together Miracle Whip, onion, sugar, and rice vinegar.
4. Add the Miracle Whip mixture to the pasta.
5. Add the cubed cheese and pimentos. Make sure to mix carefully so as not to break the shape of the pasta.

6. Refrigerate for 30 minutes so flavors can marry. Best served chilled.

Comment: I've used a variety of small-shaped pasta (elbow, rotini, penne, farfalle, orzo), and my favorite one used was the rotini. Because of the swirl shape to them, the sauce could get into the depths of the shape of the pasta, and every bite had a creamy taste to it.


Joelen said...

Looks delicious and reminds me of my aunt's pasta salad!

Blog Template by Delicious Design Studio