Pasta and Green Salad with Ginger Cream Dressing Recipe

From Dorothy McNett's Recipe Book.

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Pasta and Green Salad with Ginger Cream Dressing

From Dorothy McNett's recipes at A great way to use up that already cooked pasta!

1 - 2 cups or more of already cooked and cooled pasta of choice
1 - 2 tablespoons extra virgin olive oil
1 - 2 tablespoons snipped fresh herbs, such as parsley, cilantro, basil, rosemary.....
1/2 - 3/4 cup good quality mayonnaise or yogurt
4 tablespoons extra virgin olive oil
2 tablespoons white or red wine wine vinegar
1-2 teaspoons honey or sugar, as desired
salt and pepper
2 - 3 teaspoons minced crystalline candied ginger, or freshly grated ginger root
2 - 4 cups salad greens, as desired (try a mix of iceberg and butter lettuce for contrast)

Cook your choice of any sizes and shaped pasta! Drizzle with just a bit of olive oil and the snipped fresh herbs set aside to cool. In a bowl, whisk the mayonnaise or yogurt, oil, vinegar, honey, salt and pepper and ginger. Taste to make sure it is just right, adding more seasonings as desired. Tear lettuce leaves into a beautiful bowl, toss with the pasta and then the dressing and serve. Spice nuts, dried fruits, cheeses, etc can also be added.

Recipe created 2010-09-14.

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