Spring Entertaining
Southern Socials
Greek Pasta Salad
Beautiful gatherings deserve nibbles that are not only effortless to pull off but add eye-catching appeal to a table filled with your impeccable style & good taste. Greek Pasta Salad is a fine offering when company is on the way. Garden vegetables & freshly snipped herbs celebrate the season & compliment a humble box of pasta flawlessly. The salad can be made up to one day ahead of time & refrigerated just until ready to serve. Whether your gracious get-together calls for fine china or a more casual approach by serving in Mason jars, you can bet your friends & family will be pleased with this lovely party-perfect salad.
Greek Pasta Salad
makes 8 servings
Your favorite commercial vinaigrette can be substituted for the homemade salad dressing if you’re in a hurry. Stir in a smattering of fresh herbs for an instant flavor boost.
1 {16-oz} box penne pasta
Greek Vinaigrette
1 pint grape tomatoes, cut in half
1 {15-oz} can black olives, drained & cut in half
1/2 large cucumber, sliced & cut into quarters
1/4 small red onion, thinly sliced
1/2 cup chopped fresh parsley or oregano
1 {6-oz} package feta cheese, crumbled
Salt & freshly ground pepper
Cook the pasta according to package instructions. Drain & run under cool water to stop the cooking process. Meanwhile, prepare the Greek Vinaigrette. Pour the dressing over the cooked pasta in a large bowl, tossing to coat. Stir in the tomatoes, the olives, the cucumber, the onion, the herbs & the cheese. Toss the mixture well to combine. Season with salt & pepper. Chill 2 hours or overnight.
Greek Vinaigrette
makes about 1 cup
Although fresh herbs are preferred for an undeniable bold flavor, dried herbs can be substituted. Use a 2:1 ratio of fresh to dry herbs except in the case of rosemary which is a 1:1 ratio as the exchange is equally potent.
1/2 cup fresh lemon juice
3 garlic cloves, pressed
1 Tbsp Dijon mustard
2 tsp sugar
1/2 tsp table salt
1/4 tsp freshly ground pepper
1/4 cup olive or vegetable oil
Optional: 4 tsp chopped fresh oregano
Whisk together the first 6 ingredients in a small bowl. Gradually whisk the oil in a steady stream to emulsify. Add the fresh oregano. Taste & adjust the seasonings.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Juice Fresh Lemons
Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.
The Technique
When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.
The Tune
“Blue Skies” Doris Day
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Be sweet.
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