Brittany's Pantry
Every once in awhile, I serve something that everyone likes. And I mean everyone.
I am usually a bit surprised by it and this time was no exception. People went wild for this pasta salad. I have served it twice, both times to a different crowd and WOW! What a hit! As my friends and family raved, I kept saying the same thing.
Really?
There isn’t anything terribly special or amazingly different about this pasta salad. It doesn’t have any revolutionary flavor combinations that will blow you away, nor does it include any trendy food items (no Sriracha or Nutella in this one…) And perhaps, that simplicity in itself, is the reason for its popularity. It is one of those sides that I can’t believe I have never made before. So obvious! So simple. Obviously, when I say everyone loves this, I am speaking in very broad generalizations. Of course, if deviled eggs aren’t your bag, or pasta salad in general gives you the heebie jeebies, then go ahead and pass on this one. But for the masses, it is a nice change from potato salad and coleslaw.
If feels good to finally post this here because I have been sitting on this recipe for nearly a month, waiting for Memorial Day weekend to arrive so that you could add it to your menus. It is already on my list; right next to some barbecued ribs , this veggie combo, and these Cherry Hand Pies. Wether you make it or not, I am so glad to have it in my arsenal for pot luck dinners, barbecues, and just lazy evenings by the lake. By itself, leftovers are a great light lunch, but tossed with some leftover grilled chicken it makes for a fantastic, make-ahead (and no cook!) summer dinner. Because the sauce is a bit creamy, this would go very well with whole wheat or gluten-free pasta. So it covers all your bases! This pasta salad + friends and family = happy Americans. 🙂
One Year Ago: Caesar Salad & Chocolate Cupcakes W/Orange Buttercream
Two Years Ago: Hobo Dinners
Three Years Ago: Whole Wheat Cornbread
Deviled Egg Pasta Salad
Adapted from BHG
The beautiful color of this sauce comes from paprika, but the flavor is light and mild. I am not usually a fan of raw celery in my salads, but here it adds a freshness that just may convert me. Don’t leave it out!
1/2 lb (8 oz) cavatappi pasta (pictured), rotini, large macaroni, medium shells, or other medium, bite sized pasta, cooked according to package directions, and cooled (This can be done up to a day ahead.)
2 stalks celery, sliced
2 T fresh chives, minced
10 hard boiled eggs, sliced or cut into large chunks, some reserved for garnish if you wish
3/4 c diced dill pickle
1/2 c mayo
1/4 c apple cider vinegar
3 T dijon mustard
large pinch of salt and pepper
1 tsp sugar
1 tsp paprika
1/2 tsp smoked paprika, optional
Place the first five ingredients in a large bowl. Combine the remaining ingredients and pour over pasta mixture. Gently fold together until combined. If pasta seems dry and all ingredients are incorporated, add a TEENY TINY splash of milk and mix again, just until it comes together. It shouldn’t be gloppy, just creamy. Taste for seasoning and add more salt and/or pepper if needed. Garnish with chopped boiled egg and more chives if you wish. Chill.
What You Should Be Doing In Your Kitchen: Part lll
Brittany wrote this on 17 May 2014
Its here! Part THREE! Tips, tricks, advice, and good ‘ol fashioned wisdom from food bloggers around the web. Click HERE to see Part I and click HERE to view Part II! Can I just say that I am loving the variety of topics from these bloggers?! These are smart women, I tell ya. I hope to continue this series and maybe get round two from all my contributors!
image credit via janruarymomma
The Galley Gourmet–Nicole Kosowski
Hello! My name is Nicole and I am the writer and photographer behind The Galley Gourmet. It is a pleasure to be a part of Brittany’s guest post. When Brittany first contacted me about my favorite kitchen tips, tricks and ideas, I was immediately caught in a whirlwind of thoughts. But when it came down to it, I thought I would share three things that I absolutely cannot be without in my kitchen.
My first partner in culinary crime– SHARP KNIVES. If I had to work with a dull knife, I would just plain quit cooking (ok, not really…). Chopping or peeling with a dull knife is not only difficult, it is dangerous. I keep a steel on hand and brush up my blades before just about each use. But if keeping a honed blade is not a skill of yours, check with your local market or hardware store. They will most likely do it for free. If there is any fee, think of it as a small price to pay for not losing fingers!
Next up– SALT. If there is one thing that can bring out the best in your food, it is salt. I am not talking about the bitter iodized stuff. I’m talking sweet kosher or sea salt. These salts highlight and balance the natural flavors of foods from tomatoes to chocolate. Whether it is sweet or savory, season to taste. And after you have seasoned to taste, leave some on the table. We all have different taste buds.
And lastly– EGGS. Yes, I said eggs. When all else fails or you have meal menu brain fry, pull out a carton of eggs. A meal of eggs is quick, easy, economical, protein packed, and darn right tasty. You can whip up the usual breakfast suspects like scrambled eggs, omelets, or sunny side up. But don’t forget about poached or soft boiled eggs on a salad or on a tartine with roasted vegetables– yum!. That golden and creamy center makes for a fine dressing and/or sauce. Breakfast, lunch, or dinner– eggs are a winner!
Happy cooking!
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A Spoonful Of Photography–Sabrina Witzlau
1. Get that muffin top – on purpose! Ever dreamed of having that perfect high domed muffin, just like the ones from your bakery of choice? There’s actually no magic needed, just a thick muffin batter (I’ve found out that the ones with yogurt or applesauce in place of other liquids work best) that is filled into muffin pans about 2/3 up and last and least a hot oven. It should be at around 220 C when you put the muffins in. Leave them to bake like this for 7 minutes, then lower the temperature to about 170-180 C and continue baking until they’re done!
2. Applesauce as a substitute for fat.
The sauce that is created by pureeing cooked apples works out magic as a substitute for butter or oil in most cake recipes (ratio 1:1).
3. Toast your flour! Toasting flour (in a pan or in the oven) really brings out the wholesome flavours included, giving the baked good a much deeper and complex flavour.
4. Work with contrasts! One thing that is always important to me when creating recipes and dishes is the use of contrast: it makes everything interesting! Yes, the salt will make those supersweet chocolate cookies much better and a plain soft cake with some nice, crunchy crumbs on top will sure be a hit in your family. Salty and sweet, smooth and crisp or hot and sweet – try it out and be impressed!
Thank you so much for reading and be sure to click on the links of ALL the contributors to this series and check out the food blogs of these amazing women!
Green Green Salad W/Grilled Chicken & Creamy Honey Lemon Dressing
Brittany wrote this on 14 May 2014 asparagus, chicken, cucumbers, dijon mustard, gluten-free, lemon, lettuce, spinach, yogurt
“Brace yourself,” I ordered my husband, as I dipped a piece of fresh spinach into the large measuring cup I was carrying. “This may be the best salad dressing in the history of the word.”
And I dipped and he munched and he loved it and I grinned.
I was right: It IS the best dressing in the history of the world. But there is much more to this dinner/lunch/spring supper on the deck, that makes it special.
I am very much a texture person when it comes to food. One of the reasons I love this Yogurt Salad so much is because it is creamy and crunchy, sweet and tangy, chewy and cold, all rolled into one. It just works together. This Green Green Salad is kind of like that, in that the different flavors make your tastebuds dance the hula. I love to eat asparagus but I am always brainstorming ways to do something new with it that still pays homage to its incredible flavor. I don’t want to cover up the freshness of these ingredients, just highlight them with a little brightness.
Why do I call it the Green Green Salad, you ask? I would think that was obvious….
Green=Spring. ‘Nuff said.
Also, Mother’s Day is coming up shortly. This would be stellar with an ice cold beverage on the patio for the Mother you are looking to spoil in your life. Or you could tweet, Pin, copy or share this post where your husband would see it. Caption the link with ‘Doesn’t this look wonderful, honey? Mmm. What a GREAT lunch this would be this weekend…’
One Year Ago: Power Parfaits and Quinoa Granola & Honey Lemon Grilled Chicken
Two Years Ago: Chocolate Cheesecake Bars & Lemon Quick Bread
Three Years Ago: Strawberry Ice Cream, Sweet Veggie Pasta Salad & Black and White Angel Food Cake
Green Green Salad W/Creamy Honey Lemon Dressing
This salad is great with or without the grilled chicken. Shrimp or salmon is fantastic with it as well if you want to change up the protein. This recipe makes 4 large salads.
Salad:
Fresh spring greens, or lettuce of your choice
half of an English cucumber, or 1 medium cucumber (peeled and/or scored) and diced
1 1/2 lb of asparagus, trimmed
2 T fresh chives
Honey Lemon Grilled Chicken
Dressing:
1/3 c olive or grape seed oil
2 T raw honey
2 T plain yogurt, Greek or regular is fine
zest of a full lemon
juice of HALF the lemon
pinch of salt and pepper
Whisk all the dressing ingredients together and set aside. Cut the asparagus into bite sized pieces and drop them into a large saucepan of simmering water to blanch. Let cook no more than a minute or two, just to take the snap out of them a bit. Drain and dump the asparagus into a bowl of ice water to stop the cooking process. When cool, drain well. Layer the salad ingredients on individual plates according to appetite and top lightly with dressing. Enjoy!
Love a Good Recipe?
Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
