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RECIPE: pasta and wrap recipe needed

18 years ago

I am having guest for lunch this weekend and i am looking for a cold pasta recipe and wrap recipes with coldcuts.Any ideas.Thanks

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Comments (5)

roselin32
18 years ago
We like this pasta salad:
Cold Noodle Salad
12 oz linguine
2c snow peas, cut in thirds
1 carrot, julienned
1/2c chopped green onion
Dressing:
1 tsp sugar
1 tsp salt
3T Rice vinegar
2 1/2 T sesame oil
2 1 /2 T soy sauce
1/4 tsp red pepper flakes`
Cook pasta and add carrots and snowpeas during the last 3 minutes. Drain well. Combine all dressing ingredients stirring til sugar and salt dissolve. Mix all together and serve at room temperature.
Hope you will try it and enjoy it.
RL`
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ginger_st_thomas
18 years ago
TOMATO, BASIL & COUSCOUS SALAD
2 1/4 cups chicken broth
10 oz box couscous
1 cup chopped green onions
1 1/2 cups seeded & diced plum tomatoes
1/3 cup thinly sliced fresh basil
1/3 cup olive oil
1/4 cup balsamic vinegar
1/4 tsp dried crushed red pepper
Salt & pepper to taste
Cherry tomatoes, halved for garnish

Bring broth to a boil in a medium saucepan, add couscous & remove from heat. Cover & let stand 5 minutes. Transfer to a large bowl & fluff with a fork. Let cool. Add green onions & next 5 ingredients to couscous, stirring well. Season w/salt & pepper & garnish.~~

HERBED ORZO SALAD (serves 8)
6 oz sugar snap peas, cut into 3/4" pieces
2 2/3 cups uncooked orzo pasta
1 1/4 cup seeded cubed tomato
3/4 cup peeled, seeded & cubed cucumber
1/2 cup chopped green onion
1/4 cup fresh parsley
1/4 chopped fresh mint
2 tsp fine lemon zest
Salt & pepper to taste
Lemon Garlic Dressing

Bring a large heavy pan of salted water to boil. Add peas & boil 1 minutes. Remove peas with a wire strainer & rinse with cold water. Add orzo to pan & boil 8 minutes or until al dente. Drain & let cool. Combine peas, orzo, tomato & next 7 ingredients in a large bowl. Combine orzo mixture & 1/2 of the Lemon Garlic Dressing, tossing to coat. Cover & chill salad & remaining 1/2 of dressing up to 6 hours. Remove salad & dressing from refrigerator, bring to room temperature. Toss orzo salad & enoughh remaining dressing to coat. Serve orzo in a lettuce lined serving bowl.~~

Lemon Garlic Dressing
2 tsp grated lemon zest
1/4 cup fresh lemon juice
1 tsp minced garlic
3/4 cup olive oil
Salt & pepper to taste

Combine first 3 ingredients in a medium bowl, gradually whisk in oil. Season w/salt & pepper.~~
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More good stuff. Thank you everyone. Blizlady, Not sure what the origins of this salad is but my beloved Mom made it for as far back as I can remember; I think my my Grandmother made it too. This is a very basic recipe that highlights the freshness of the ingredients. You may be disappointed to learn that it doesn't call for mayo, but I urge you to give it a try. The flavors are fresh and bright. It is not Christmas Eve without it and everyone looks forward to it. The measurements are only a guess, it really is done to taste. Mom's Shrimp Salad 3-4 lbs jumbo boiled shrimp*, cut into 4 pieces crosswise. 4-5 stalks celery, sliced about 1/4" thick (on a slight bias). Cut the wider part of the stalk into two pieces lengthwise before slicing. 2-3 garlic cloves, minced (I used a garlic press) Juice of 1 - 1 1/2 lemons Good quality extra virgin olive oil Kosher salt Toss shrimp, celery, garlic together. Add lemon juice and drizzle a few tablespoons olive oil. Lightly salt,toss. Serve chilled or room temp. *I buy the 4lb bags of shrimo at Costco, the ones that are by the fresh fish and sometimes sold at the kiosk. They are already deveined and cleaned; one only has to defrost (I defrost them in cool water) and remove the shells. To a pot of water I add lemon slices, pepper corns, bayleaf, and any other herb or spice I feel like including (coriander is good too). Once at a boil, I add some salt. Add shrimp and wait until pot returns to a boil. Check for doneness every so often. Once done, drain in colander and rinse with cold water. To trim shrimp, remove the 'beard' (its the overcooked flap of overcooked shrimp where the head was), and pull off the strips that looked ragged along each side of the slit. The cats are treated to these scraps. Sue
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I've had really good luck with the instructions at the link below. I've never made it with Semolina, but I've tried regular flour, bread flour, and 3 parts flour to 1 part resistant starch, and it's worked each time. I have some other advice: 1. Make a half batch the first time. I've never been able to stack sheets of pasta without having them stick, and it takes up a lot of space to lay them all out by themselves. 2. Don't cut it (leave it as a whole big sheet of pasta) until you've got the water boiling or almost boiling. It sticks even more once it's cut. 3. As you cut it, catch it in your hand so you can keep the strands separated as much as possible, and just lay them out flat on a table or cutting board or whatever. The second you finish cutting the last sheet, get them into the water. 4. It takes about seven seconds to cook. Seriously, though, it's sooo quick. 5. When you move on to filled pasta, don't roll it to the thinnest-- use the second or third thinnest setting 6. If you're not 100% sure the dough is sticking together enough, putting it through the thickest setting a bunch of times, folding it over on itself in between, helps it stick together better. If it shreds or tears, smoosh it back together and put it through again. Once you can get it to come out in a continuous sheet, you're good to go 7. If you make filled pasta and use protein fillings like meat, simmer the pasta rather than boiling it. Boiling makes protein foods rubbery and awful. 8. You don't really have to refrigerate the dough-- you can use it right away if you're in a hurry. 9. For noodles, you only have to knead it until it sticks together. For filled pasta, kneading it properly will develop the gluten more and help keep it from breaking, so it's probably a good idea. Use good eggs. I like to search craigslist for eggs and get them from a chicken farmer. Orange yolks= good pasta. Happy cooking :-) Here is a link that might be useful: Pasta instructions
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Kim, making fresh pasta doesn't need exact measurements. In fact, they can throw you off. It's kind of like bread in that the amounts of flour to egg will vary with moisture in flour and size of eggs and weather, etc. I make this kind of basic pasta dough too. It's the kind my Nonna taught us. Well, more like what we saw her making. Forget the well of flour, unless you really want to play with that method. To start your experiment I'd use 3 eggs. Beat them in a bowl and start adding flour until you get a nice stiff dough. Not too stiff, you want to be able to knead it a little bit and work it afterward. If you were using the well you'd just beat your eggs into the middle and pull in as much flour as needed to make the stiff dough. Turn the dough out on the table and knead a few times until smooth. Cover with plastic wrap or the bowl and let rest for about ten or twenty minutes then roll out. That's it. I don't usually let it rest at all, but then I have a pasta machine to make it easy to roll out. For torellini we use 1 egg yolk to one cup of ricotta and about a tablespoon of romano for the filling. If you were using larger quanitites you could use the whole eggs. One whole egg per pound of ricotta. This is also what we use for ravioli and for lasagna for that matter. You can get much more complicated and add other things, but this is the basic. Hope this helps. Have fun.
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ginger_st_thomas
18 years ago
I found several really good-sounding wrap recipes at the site below. Some would work with cold cuts & there also might be some using them but I didn't look at all. At least it will give you some ideas.

Here is a link that might be useful: Wraps
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anettemartinrn
18 years ago
one of my favorites:

rainbow rotini
drained rotel tomatoes
catalina dressing

add as desired:

meat-bacon bits, chopped ham, shredded chicken
cheese-shredded or cubed
vegs-whole kernel corn, snow peas, green peas, black olives

you get the idea, its very user friendly.
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woodie
18 years ago
The wraps are from Wizardnm and she posted these a while ago and they're very good!

Cream cheese filling for wraps
8 oz pkg. cream cheese
2 green onions (white part and about 1 inch of the green part)
2 tbsp. dry ranch dressing mix
2 to 3 tbsp white wine (optional)
Combine all in a food processor and process until smooth. Spread a couple tbsp of mixture on each tortilla.
Fill using leaf lettuce, sliced deli meat of choice.
A great cocktail pinwheel can also be made using the above mixture and the following.
Olive and Green Chili Blend
Â¾ C chopped green olives
Â¾ C chopped black olives
1 can (4.5 oz) chopped green chili's
Combine the olives and green chili's.
Spread a tortilla with the cream cheese mixture then spread with olive mixture.
Roll up tightly and wrap in plastic wrap. Refrigerate 2 hrs or longer.
Unwrap and slice into pinwheels about 1 inch thick.
During the holidays I like to combine cream cheese with a bit of cranberry relish, spread on a tortilla and place deli thin sliced smoked turkey on it. Roll up and refrigerate as above. Yummy!
Nancy

Here is a family favorite pasta salad.

ORZO WITH ROASTED VEGETABLES

1 small eggplant, peeled, 3/4" dice
1 red pepper, 1" dice
1 yellow pepper, 1" dice
1 red onion, peeled, 1" dice
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 teaspoon ground black pepper

1/2 lb Orzo, cooked

1/3 cup fresh lemon juice
1 teaspoon salt
1-1/2 teaspoon ground black pepper

3 scallions, minced
1/4 cup toasted Pignoli nuts
3/4 lb Feta cheese, 1/2" dice
15 basil leaves, chiffonade

Mix first 7 ingredients together and place in one layer in large roasting pan.
Roast @ 425 degrees for 40 minutes, turning once.

Mix warm orzo with warm cooked vegetables and all of their juices.
Add lemon juice, salt and pepper and toss together and let cool to room temperature.

Add scallions, nuts, Feta and basil and serve.

Serves 6
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