July 31, 2018
Salads, Pasta, Fruit,
North American, Southwest, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Entertaining, Potluck, Blender, Hand Mix/Whisk, Refrigerator, No Eggs, Oil, Kosher Dairy, Pasta Salad, All Occasions more
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"THE RECIPE HISTORY - I found a recipe at the avocadosfrommexicodotcom website that I saw as a great start for a better recipe & I knew I would need to adapt it for ingredients available here & our taste preferences. 1 of my issues was w/the vinaigrette part of the recipe, so I searched for & found another I esp liked at allrecipesdotcom. Then I combined both "pieces" w/my own needs & preferences. This hybrid recipe is the result & you may take the liberty of making it your own as I will do as shown w/the ingredients. I also added the walnuts (or pine nuts) for extra texture. No cook time is shown as the pasta is pre-cooked, but I have allowed generous time to prep the ingredients & vinaigrette. ENJOY!"
In a lrg bowl, add the elbow macaroni, olives, tomato, cheese of choice, avocado & nuts of choice. Set aside.
Blend lime juice, honey, sugar, mustard, garlic powder, salt, black pepper & cumin in a blender. Stream olive oil & canola oil into the juice mixture while blending to emulsify the oil into the juice.
Pour the vinaigrette over the salad ingredients, mix gently but well & serve.
NOTES FROM ME: We all have our ways to do things. I will use my hand-held stick-blender w/a wide-mouth jar to prepare the vinaigrette, add it to the salad ingredients in increments so the salad does not become "over-dressed" & then allow a chill time in the fridge for the flavors to develop. If you feel the need to add protein, then shrimp would be excellent. (Avocado, olives & tomato are all fruits, btw)
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