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Updated Aug 28th, 2008
 Cooking
with Kristine Clark
Firecracker Pasta Salad
 After reading the title of the
recipe column you may have asked
yourself, “Why didn’t she write
about this one for July 4th?” I don’t
know. However, I have since been
reminded that there are a number of
occasions that call for fireworks
throughout the year.
This summer, the Olympics
have been thrilling to see. The talent,
discipline and drive of the athletes
is so inspiring. Skyrocket-worthy
for sure.
As summer winds down, the
Labor Day weekend will be the last
hurrah. Many families are preparing
to get back to their crazy schoolyear
routines, when nearly every
minute is scheduled for young and
older alike.
September is definitely a time
for pyrotechnical celebrations as far
as Scott’s concerned. That perpetual
smile on his face is because football
season is back. We watched one of
the early preseason games and after
the first exciting play, Scott slapped
his knee and exclaimed, “Football, ya gotta love it!” At least sparklers
are called for.
I could go on, but you get my
drift. My friends at Buitoni know
that when great-tasting food is on
the table, it’s always a reason to celebrate.
Firecracker Pasta Salad is an
explosion of fresh flavors and bright
colors that is irresistible. The different
textures are a party in your
mouth. Buitoni cheesy tortellini is
an ideal contrast to the crunchy
fresh vegetables.
Firecracker Pasta Salad is delectable.
Scott and I gave it two thumbs
up. Served with a fruity Pinot
Grigio it is a delicious meal and so
attractive, perfect for dining al fresco
or on a TV tray in front of the
game. Whatever.
So put away the firecrackers and make Firecracker Pasta Salad soon.
Don’t wait for a special occasion.
This dish is reason enough and it
won’t scare your pets.
Firecracker Pasta Salad
Ingredients:
¼
cup extra virgin olive oil
4 large cloves garlic finely chopped
¼
cup red wine vinegar
2 medium tomatoes chopped
2 cups broccoli florets
1 large green bell pepper chopped
½ cup pitted and halved ripe olives
½ cup (1.5 ounces) Buitoni Refrigerated Freshly Shredded Parmesan
cheese
¼
cup (.75 ounce) Buitoni Refrigerated Freshly Shredded Romano
cheese
 Directions:
HEAT oil in small saucepan over medium-high heat. Add garlic; cook,
stirring frequently, for 1 minute. Pour into large bowl; cool. Whisk in
vinegar.
ADD prepared pasta, tomatoes, broccoli, bell pepper, olives,
Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or
serve immediately.
Serving Size: 8
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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