Jul. 31st, 2013

nverland: (Monthly-July)
[personal profile] nverland
And another month gone. How do they fly by so fast? Thank you all for following along and for the comments. New theme tomorrow

 photo 101_zps49d93253.jpg -  photo 102_zps41f5097e.jpg

Stacked Pasta Salad
Serves: 8

What You’ll Need:

1 pound tri-colored pasta twists
1 (16-ounce) container sour cream
1 cup mayonnaise
1/2 cup milk
4 scallions (green onions), thinly sliced
1 tablespoon dried tarragon
2 teaspoon salt
1 1/2 teaspoon black pepper
1 bunch (2 to 3 stalks) broccoli, cut into small florets and blanched (see Note)
1 large head cauliflower, cut into small florets and blanched (see Note)
1 large red bell pepper, diced

What To Do:

Cook pasta according to package directions; drain, rinse, and drain again. Let cool.

In a large bowl, combine sour cream, mayonnaise, milk, scallions, tarragon, salt, and black pepper; mix well. Reserve 1 cup sour cream mixture and add pasta to remaining sour cream mixture; toss until well coated.

In a trifle dish or large glass serving bowl, layer half the pasta mixture, half the broccoli, half the cauliflower, and half the bell pepper. Repeat layers once more and drizzle with reserved sour cream mixture. Cover and chill for at least 2 hours before serving. Toss just before serving.


To blanch the broccoli and cauliflower florets, add each to boiling water for 1 minute then remove to a bowl of ice water to immediately stop them from cooking any further; drain.


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