Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Saturday, March 31, 2012

creamy pasta salad with celery

summer is just around the corner and it will be time for preparing menus for the barbecue.  here is one of my all time classic pasta salads.  it has a very light mayonnaise based dressing which has a brightness due to the lemon juice. i have used elbows, pasta shells, and for this photo, small tubular pasta.

i have made this recipe only a few times, but come back to it since the lemon juice gives such a fresh flavor to the pasta.  i found this recipe in Martha's everyday food magazine. i first made it in 2009.  i decorate the top with wedges of hard boiled eggs, but these are optional.  Martha served her salad alongside a marinated tomato salad.

to make the salad, cook 2 cups of pasta in a large pot of boiling water for about 7-8 minutes.  the noodles should be al dente.  drain and rinse the pasta in cold water. set aside.

whisk together 1/2 cup canola light mayonnaise and approximately 1/3 cup of lemon juice in a measuring cup.  set aside.

next, chop 6 celery stalks plus one cup of celery leaves.  also chop 1/2 cup of red onion in very small pieces.

mix the pasta, celery, celery leaves, and red onion together.  gradually add the dressing to taste.  salt and pepper as desired.  chill and serve.

No comments:

Post a Comment