Krabach Style Pasta Salad

Ingredients:

large salad bowl and mixing spoon
2 ea., 3 qt sauce pans
1 or 2 strainers
1 cucumber
1 green pepper
1 red pepper (sweet not hot)
3 plum tomatoes (firmer than regular tomatoes)
1 med onion
2 apples (mac are best)
24 oz bag of frozen geen peas
Fusilli type pasta (cooks faster)
1 can Chick Peas (drained)
1 can small black olives
olive oil
Balsamic vinegar
Oregano
Basil
sweet relish
Dijon mustard
ground black pepper

This takes about 1/2 hr to 3/4 hr to prepare. But the amount of salad will last several days. That means that you have more time to do more important things than cook. Like watch TV, kayak or bike. Or even do web pages.

Rinse all fresh ingredients. Put water in 3 qt sauce pan to start boiling to cook pasta. Open can of Chick Peas and rinse and drain in strainer. Open can of olives and drain. Put frozen peas in another 3 qt sauce pan. Cut up the vegetables and mix in salad bowl. Cut olives in half and add. Add spices, olive oil, sweet relish, mustard, and Balsamic vinegar. When pasta is just cooked (al dente) pour through strainer and let hot water thaw the peas. Add a little olive oil to the drained pasta. Stir the peas and when thawed, drain in strainer. With all ingredients thoroughly mixed, add the peas and mix again. Do not mix the pasta and the salad in the salad bowl. Put layer of pasta on your plate and add salad on top.

Salad has best flavor second day, and tends to get pickled if left for 4 or 5th day.

You can add ingredients, remove things, add different spices, etc. to your taste preferences. That is how this mix came to be.

More details are in the photos below.

Krabach's Pasta Salad
salad_01.JPG salad_02.JPG salad_03.JPG salad_04.JPG salad_05.JPG salad_06.JPG salad_07.JPG salad_08.JPG salad_09.JPG salad_10.JPG salad_11.JPG salad_12.JPG salad_13.JPG salad_14.JPG salad_15.JPG salad_16.JPG salad_17.JPG salad_18.JPG salad_19.JPG salad_20.JPG
This page was generated by XnView