Friday, September 08, 2006

Cold Pepper Mustard Pasta Green Salad With Cheesy Toasts

Okay, it has a mouthful of a name, but that's what I get for trying to name it something that will get published immediately.

I need to learn to focus better... maybe save up for a digital SLR so I can have better aperture control too. Oh well.

Cold Pepper Mustard Pasta Green Salad With Cheesy Toasts
Serves 5
Pasta Salad
6 ounces uncooked high-fiber spiral shaped pasta
1 orange bell pepper, diced
4 garlic cloves, minced
2 tablespoons spicy brown mustard
1/4 teaspoon salt

green salad
3 cups mixed greens, washed and dried
3 medium tomatoes, chopped
1/2 yellow bell pepper, chopped
1/2 yellow onion, sliced into thin rings
1/4 cup white balsamic vinegar
1 teaspoon lime juice
1 tablespoon extra virgin olive oil
1/4 teaspoon dried dill weed
1/4 teaspoon fresh ground black pepper

cheesy toasts
4 slices bread, toasted
2 slices cheddar cheese
1/4 teaspoon paprika

1. Cook pasta according to package directions.
2. After pasta is cooked, drain, and mix in orange bell pepper, garlic, brown mustard, and salt. Let cool.
3. Mix together greens, tomatoes, yellow bell pepper, and onion in a large bowl.
4. Whisk together vinegar, lime juice, olive oil, dill weed, and black pepper and add to greens. Toss salad.
5. Top toast with cheddar, sprinkle with paprika, and place under broiler for 1-3 minutes or until cheese is melted.
6. Portion salad onto plates, top with pasta, and serve with a cheesy toast.

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