Xanga entry 400): Bow Tie and Bean Salad
Jul. 1st, 2003 06:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
artemisdart400) For my four hundredth post, I thought I would return to my roots and post a recipe.
I just copied this from my daily recipe e-zine (World Wide Recipes.com), but I modified it just a touch, as always...
Bow Tie and Bean Salad
1 lb. bow tie pasta
12 oz. grape tomatoes (or use a couple of Roma tomatoes, whatever is cheap at the moment)
1 14-oz. can black beans
1 14-oz. can chick peas (I couldn't find these, so I substitued canned "trout" beans)
3 scallions (green onions), chopped
1 5-oz. can sliced black olives
Fresh parsley, chopped
Italian dressing (either bottled or make your own), to taste
Cubed softish cheese, like mozzarella or even some of that cubed feta cheese that comes packed in oil in a jar
Parmesan for grating over the top
Pepper for grinding over the top
Diced pepperoni (optional)
Start the water boiling to cook the bow tie pasta in. Meanwhile, drain and rinse the black beans, chickpeas (or substitute), and black olives. Put them in a large bowl.
Chop the tomato(es) and the scallions, add to the bowl. Snip some fresh parsley in there too. Add the cubed cheese, optional pepperoni dice, and a few good gratings of Parmesan cheese. You can add some Italian dressing now as well, but don't go overboard because you will add more later.
When the water is ready, cook the bow tie pasta until done. When it's done, you will need to drain and rinse it with cold water to make sure it's stopped cooking. So make sure it's as done as you want it to be, since it won't cook any more later.
After you drain and rinse the pasta, add some more Italian dressing to it and toss it around so that it doesn't stick. Add it to the bowl, gently toss until combined. Grate some more Parmesan over the top, grind some pepper over the top too. Taste and adjust seasonings (the best part!). Serve!
I just copied this from my daily recipe e-zine (World Wide Recipes.com), but I modified it just a touch, as always...
Bow Tie and Bean Salad
1 lb. bow tie pasta
12 oz. grape tomatoes (or use a couple of Roma tomatoes, whatever is cheap at the moment)
1 14-oz. can black beans
1 14-oz. can chick peas (I couldn't find these, so I substitued canned "trout" beans)
3 scallions (green onions), chopped
1 5-oz. can sliced black olives
Fresh parsley, chopped
Italian dressing (either bottled or make your own), to taste
Cubed softish cheese, like mozzarella or even some of that cubed feta cheese that comes packed in oil in a jar
Parmesan for grating over the top
Pepper for grinding over the top
Diced pepperoni (optional)
Start the water boiling to cook the bow tie pasta in. Meanwhile, drain and rinse the black beans, chickpeas (or substitute), and black olives. Put them in a large bowl.
Chop the tomato(es) and the scallions, add to the bowl. Snip some fresh parsley in there too. Add the cubed cheese, optional pepperoni dice, and a few good gratings of Parmesan cheese. You can add some Italian dressing now as well, but don't go overboard because you will add more later.
When the water is ready, cook the bow tie pasta until done. When it's done, you will need to drain and rinse it with cold water to make sure it's stopped cooking. So make sure it's as done as you want it to be, since it won't cook any more later.
After you drain and rinse the pasta, add some more Italian dressing to it and toss it around so that it doesn't stick. Add it to the bowl, gently toss until combined. Grate some more Parmesan over the top, grind some pepper over the top too. Taste and adjust seasonings (the best part!). Serve!
