a dis3nctly savory taste, which is rounded out by the tangy dressing and various fresh and pickled vegetables spiked throughout the mix. A combina3on of different vinegars, oils, and cheese result in a slightly sharp but en3cing smell. This pasta salad, originated by my Aunt Paula, made an appearance at every family gathering during the summers of my childhood, and it remains a staple dish to this day (on trips home I can depend on finding the same large tan tupperware container filled with pasta salad in my mother's refrigerator.) It's one of those dishes, like chicken parmesan, grapefruit-‐sized meatballs, and pasta drowning in red sauce, that has no place on an authen3c Italian table. It is, instead, a celebra3on of the humble abundance my family found at the supermarket, the kind we could have never imagined enjoying only one or two genera3ons ago. My aunt's pasta salad is a decidedly, undeniably Italian-‐American inven3on, just like my family. And so whenever I make it for myself now in New York, a century aLer my great-‐grandfathers (great cooks in their own right, I'm told) landed here, I find myself following them back home, if only for a few brief bites. Boil pasta for approx. 9 min. in a large pot of well-‐salted water un3l al dente. Shock boiled pasta in ice bath or with cold water. Steam broccoli for approx. 4-‐5 min., then shock in ice bath or with cold water. Wait un3l pasta and broccoli reach room temperature, then combine with other vegetables and feta cheese in a large mixing bowl. In a separate container, mix together dressing packets, vinegar, and olive oil (per instruc3on on packets). Pour dressing slowly over bowl, carefully and thoroughly mixing with other ingredients. Add salt and pepper to taste. Cover bowl 3ghtly with plas3c wrap and refrigerate for at least 8 hours before serving. Best enjoyed chilled. Pasta salad 24 oz short tri-color pasta 1 package crumbled feta cheese 1 can small black olives, rinsed and sliced 1 jar pickled yellow pepper rings, rinsed 4-5 fresh baby bella mushrooms, rinsed and roughly chopped 1 jar roasted red peppers, roughly chopped 1 package frozen broccoli florets, steamed 2 packets Good Seasons italian dressing Extra virgin olive oil Red wine vinegar Salt and pepper
tchoi8
rasmusluckow
tammielis
chriscoyier
holman
lara
mojombo
eileencodes
hannesfritz
tmm1
bkeepers
pedronauck
paulrobertlloyd
