Friday, August 22, 2014
Spicy Angel Hair Pasta Salad
I hope you'll forgive the lacks of posts of late. I've been dealing with stinky Skunk-Dog and climbing temps and stifling humidity. I think I should be back on track and am looking forward to getting back in the kitchen. I can only hope this heat breaks soon but I really can't complain. It's been a relatively easy summer here in SE Tennessee and, well, it is mid-August. I'm so ready for some soups and chili. I'm beginning to see the light at the end of the tunnel.
But back to this super-easy pasta salad I picked up at Fresh Market the other day. Every once in a while as I'm passing the deli case in the market and am so hungry I could eat my own shoe, I'll pick up a small container of some salad to help me get home. This is a knock-off of what they created, nice because you can customize it to your own tastes. For example, I added more tomatoes, cheese, and basil than they used in theirs. I also used chopped, marinated garlic cloves (I've been looking for a good MGC for years...the ones I've tried weren't crunchy. But I found some really crisp ones in the olive bar at EarthFare and they were perfect for this salad.....but I would simply use minced fresh garlic in lieu if I hadn't been lucky enough to find these).
So, this is my interpretation of a nice pasta salad to have around as a snack. All amounts are absolutely variable....tweak it to your own preference.
SPICY ANGEL HAIR PASTA SALAD (2-4 servings)
4 oz angel hair pasta, cooked according to package directions
1 small jalapeno, seeded and diced small
2 small to medium Roma tomatoes
2 oz (3 Tbsp) small diced Asiago cheese
1 tsp minced fresh garlic, or 4-6 chopped marinated garlic cloves
6 large basil leaves (3 Tbsp)
1-2 green onions, chopped
2 tsp EVOO, or more to taste
seasoned salt, to taste
Cut with a knife or scissors the cooked pasta (for easier eating). Add the next 6 ingredients (jalapeno through onions). Fold ingredients together. Add olive oil and salt to taste. Chill.