Carolyn’s was much prettier than this stock photo, and mine will look better on Ruthie’s platter!
At last, Carolyn sent her pasta recipe. I’m sure I’ve seen similar recipes in all my cookbooks, but never actually followed the instructions. This time I’m following hers to a tee. But first, I must run out and buy a Vidalia Onion Chopper.
The nice thing about this recipe is that you can make it in advance, and I think it tastes better the next day. It may be served cold or warm by heating in the microwave.
I’ve named this “Carolyn’s pasta perfection.”
She wrote: “Cook about half a box of any kind of mini pasta and let it cool (She used the corkscrews.) I use a Vidalia Onion chopper (as seen on TV) – the small blade and chop a red, green and yellow bell pepper, one small onion, small cucumber and two boiled eggs.” This is key because the tiny vegetables are infused throughout the dish rather than big and chunky (and identifiable).
“Pour about a third of a small bottle of zesty Italian Dressing over this and mix well. Put it in the refrigerator overnight.
The next day, cut in thirds cherry tomatoes add about half a small bag of any kind of cheese and enough mayonnaise to make it moist. Mix well and but back in the refrigerator until you are ready to serve it.
In the hot summer my family likes cubed ham mixed in and I serve it with a good glass of wine and french bread. (Of course they have no clue what’s in it or they wouldn’t touch anything with bell pepper. Have a Very Merry Christmas. Love you, Carolyn”
Thank you C! I’m thinking of adding some shrimp for my Christmas brunch. I must say her “half a box” went a long way…we all took some home and I ate mine for two days. This must be kind of like the loaves and fishes. To play it safe, I’ll cook the whole box.