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Menu Plan for Summer II: Week 12, Day 3

Cobb Pasta Salad

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

        I've decided that any lettuce salad can be converted to a pasta salad.  Since the season for lettuce is rather short, this theory works well for the rest of the summer.  No barbecue grill needed for this meal.

Cobb Pasta Salad

Total time: 25 minutes
   This is not a traditional pasta salad. With lots of vegetables and big chunks of ham, cheese and egg, no one will mistake this for a small side dish.  I didn't thoroughly cool the beans.  As I wanted them to retain a bit of warmth I just rinsed lightly.

 Ingredients:

• 8oz (240gr) ham or smoked turkey, thick slice  get it at the deli counter
• 6oz (180gr) green beans   I used flat, Italian or runner beans
• 2oz (60gr) cheese   Cheddar, Colby
• 2 eggs, hard-boiled
• 1 avocado
• 1/2 orange bell pepper
• 1/2 cup (3oz, 90gr) cherry tomatoes
• 10 - 12 basil leaves
• 1 1/4 cups (4.2oz, 125gr) pasta, bite-size, fusilli, elbow
• White Balsamic Vinaigrette:
• 1 tbs Dijon-style mustard
• 2 tbs white Balsamic vinegar
• 3 tbs salad olive oil

 Instructions:

• Cook pasta according to package directions.  When done, drain.
• Boil eggs.
• Top and tail beans... cut off the ends.  Cut into 1 1/2 inch lengths (4cm).
• Bring a medium saucepan half full of water to a boil over high heat.  
• Add beans and blanch for 4 minutes. 
• Remove, drain, rinse with cold water and set aside. 
• Slice pepper, about 1/4" thick (.5cm) then cut slices in half. 
• Slice ham or turkey and cheese into large, bite-size chunks. 
• Cut cherry tomatoes in half. 
• Cut avocado into large chunks.
• When eggs are done, cool, peel and cut into chunks. 
• Tear large basil leaves in half. 
• Make vinaigrette:
• Whisk vinegar,and mustard. 
• Slowly whisk in oil and whisk until it emulsifies.
• To assemble:  Put drained pasta in a large bowl and add vinaigrette.  Toss well to combine. 
• Add ham, peppers, tomato and beans, toss well. 
• Add cheese, egg, basil and avocado.  Stir gently, just to combine. 
• Serve.

Cooking Schedule: 25 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, small bowl, whisk, medium saucepan, strainer, pot for pasta, colander, small saucepan with lid Put pot of water on high heat for pasta Cook eggs Heat water for beans Top, tail and cut beans Slice ham Cut cheese Slice pepper

Cut tomato Mind the eggs Blanch beans Start to cook pasta Make vinaigrette Drain beans, rinse Mind the eggs Cut avocado Cool, peel, chop eggs Tear basil if needed Drain pasta, put into serving bowl Assemble salad and serve

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By Katie Zeller

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