September 22, 2011

A Pasta Salad for All Seasons!

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It’s late September and Labor Day has come and long gone, so all things summerish should go too, right?

Well, except for maybe your white pants, since the jury is still out as to whether that is socially acceptable, I’d air on the side of caution.

K. But, back to enjoying summer year’ round …

Pasta salad. Past Labor Day. I know, it almost seems to be a faux-pas, but I promise you that this is one pasta salad recipe that is season-less. Hmm. Or should I say timeless, since season-less would mean something totally different when referring to food.

Yes, this pasta salad is Timeless (note the capitalization for em-PHA-sis) .

There are several elements to this dish that are just too fabUlous to be confined to one season (again, note the em-PHA-sis, just don’t place it upon the wrong syl-LA-ble).

The importance of the ingredients are as follows:
1. ShopRite Imported Pasta. It’s the real deal people! In YOUR local ShopRite straight from Italy (pronounced It-ly to all those Only You fans out there). It’s top of the line, top of the shelf, amAzing.

1. Arugula. I adore it. It’s delicious. It’s pretty. There are no other edible leafy things that compare. It just has a certain je ne sais quoi. Know what I mean? Moving on …
1. Crab. Putting crab in your pasta salad makes you fancy. And we all want to be fancy. But, using canned crab helps save you money, while you maintain your fanciness. Double win.

1. Olive oil. Throw that mayonnaise in the trash. It’s time to look at pasta salad in a different way. A healthier way. So do yourself a favor, leave the mayo where it is. See? Don’t you feel better already?!
1. An array of tomatoes and bell peppers. Because I said so.
1. Cheese. Need I say more?
Yes, I realize that I ranked them all as number 1, but they all have an equal part in making this pasta salad Timeless.

Timeless Pasta Salad
Yields: 4 to 6 servings

1 lb ShopRite Imported Specialty Pasta (pick any shape your heart desires!)
1/2 cup to 3/4 cup Extra-Virgin Olive Oil
1 large tomato, diced
1 red bell pepper, diced
2 cups arugula, rinsed
3 asparagus stalks, ends removed, steamed
1/4 cup Feta cheese, crumbled
1 can of lump crab meat, drained
1 tsp parsley
1 tsp thyme
Salt and pepper to taste

1. Boil the pasta to the package’s directions. Drain water.
2. Toss the pasta with the olive oil. Use enough oil until the pasta is well coated, but not soggy.
3. Toss in remaining ingredients. Serve immediately and enjoy!

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received the ShopRite Imported Specialty Pasta from ShopRite for free.