| Vermicelli Pasta Salad | photo of finished dish not available |
| This recipe was researched for the NCCES 2009 retreat lunch which I had catered by Formano's Deli. The event took place during the break between spring and summer semesters at Yates Mill Park. The menu included several cold salands that John Formano had regulary. But I felt I needed to add one more pasta salad to make the selection complete. I found these two recipes on Cooks.com web site and gave them to John, along with the ingredients that were not standard in his kitchen. He did a great job on the prep, but I noted that the leftovers tasted better in the days following the event. I think the marination effect really kicks in a day or more after the preparation, but the variation version says to add ingredients to hot pasta, not cold. This would probably induce more flavor from the Cavanders seasoning. Add crumbled Fetta cheese to boost the Greek factor. | |
|
Primary recipe: 16 oz. vermicelli or thin pasta Cook pasta to package instructions. Drain and cool. In a large mixing bowl mix remaining ingredients until well blended. Add pasta and toss in dressing until coated. Refrigerate and chill well. Toss pasta again before serving. Variation: 12
oz. vermicelli spaghetti, break
& cook Mix all together while vermicelli is hot. Then add 6 tablespoons Miracle Whip salad dressing. Serve chilled. |
|
| Nutrition: Using only healthy oils and mayo would improve the nutrition content by adding Omega 3 fatty acids. Whole wheat pasta would be better than traditional noodles. |
Notes: Best to make this the day before you plan to serve it. Flavors will merge with additional time. If the serving size for pasta is four ounces, then this recipe serves 4, but as a side dish item, it will probably serve 6. |