Linkev's pasta salad

I decided to make a different pasta salad that you can have warm too. So I came up with this. I love it warm, but my husband likes it cold. If you try it you decide how you like it.

2 medium onions sliced thin

1 yellow squash 

1 zucchini 

1 pint grape tomatoes

1 lb Barilla tricolor pasta 

1 jar alfredo sauce

2 tablespoons garlic powder

1 tablespoon paprika

1 tablespoon adobo

salt and black pepper to taste

virgin olive oil

Grated Parmesan cheese to garnish

Cook pasta according to directions. Drain and rinse with cold water place in a bowl add the alfredo sauce and stir well.

Cut onions into thin slices, rinse the zucchini and yellow squash and cut into small wedges, rinse grape tomatoes and cut in halves.

In a large skillet on medium to high heat oil enough to coat bottom, saute' onions until they begin to be translucent, 

add the zucchini and the yellow squash, cook for about 5 to 8 minutes. 

Add the grape tomatoes

Add all the spices  salt and black pepper to taste, stir well and cook stirring occasionally until vegetables are tender.

When done add the vegetables in the pasta mix well, 

top with grated cheese, you can serve it warm or refrigerate before serving.

You can also substitute the alfredo sauce to Italian dressing, add about 1/4 to 1/2 cup it depends of how strong the dressing is.

 This dish of pasta salad was made with the Italian salad dressing.


Enjoy!!

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

Caesar salad dressing

6 anchovies, minced
3 egg yolks disregard the whites
3 clove garlic, minced
6 tablespoons grated Parmesan
3 tablespoon red-wine vinegar
3 tablespoon lime juice
3 teaspoon Dijon mustard
3/4 teaspoon worcestershire sauce
6 dashes tabasco
1 teaspoon salt; more to taste
1/2 teaspoon black pepper; more to taste
1/4 cup extra-virgin olive oil



In a food processor, blender, or food chopper mix together the anchovies, egg yolk, garlic, parmesan cheese, vinegar, lime juice, dijon mustard, worcestershire sauce, tabasco, salt, and pepper. With the machine still running, slowly add the olive oil. Taste for salt and pepper.

If you don't have a machine smash the anchioves into a paste with the back of a spoon, then you can wisk it with your hands, while wisking all the ingredients slowly add the olive oil.


Makes about 1 cup

Will last in the refrigerator 3 to 4 days.