"Double Mad" Pasta Salad

Pick Yer Noze said:

A good friend and I work together among the Marines, and we've turned
one of the office desk spaces into what has been named "Miss Jeanine's
Kitchen." While living alone, I often enough satisfy a "cook-big"
desire by making a great amount of food to either cook at (via various
portable electric appliances), or to bring into work for feeding the
crew. Each week I put together a large salad of some sort that Debbie
and I have alolng with the fresh, made each day in our "kitchen"
sammies. Last week I was complaining about the too bland pasta salad
I'd brought in, and Debbie mentioned that her husband had often used a
"Wishbone" oil & vinegar dressing that is rather zesty as a pasta
salad dressing. I bought a bottle of Wishbone Robusto Italian to
experiment with, and have come up with certainly the very best tasting
pasta salad I've ever made. The name I've given it is rather personal
to my own tastes, and means I could be double mad if: 1) there isn't
enough left in a week's worth bowl to satisfy my want on the last day,
or 2) while enjoying the salad I get too full to have any more of it
that sitting. I'd like to share, and all ingredient specifics are by
choice, mine in parenths....

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to flavor-
blend.
Yield is about 10 cups

sux...x2

--
Best
Greg

PickyJaz said:

2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)

Does such a tomato even exist? We have wild tomatoes this size
in TX, but they're not very edible.

-sw

Sqwertz said:

PickyJaz said:

2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)

Does such a tomato even exist? We have wild tomatoes this size
in TX, but they're not very edible.

-sw

Yes, Sugar Plum Tomatoes, Product of Mexico. I merely refer to them
as teeny toms because they're so small. They are very sweet and quite
good, currently found at Trader Joe's. My folks used to grow an also
sweet, quite similar crop each year that we would pick to set into a
"grab a handful as you pass by bowl" that we'd snack on all day.
Those weren't as tiny, though still smaller than an inch across, and
grew very well both in this So. Cal. desert and at friends' in Tuscon,
Arizona....Picky

PickyJaz said:

Sqwertz said:

PickyJaz said:

2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)

Does such a tomato even exist? We have wild tomatoes this size
in TX, but they're not very edible.

-sw

Yes, Sugar Plum Tomatoes, Product of Mexico. I merely refer to them
as teeny toms because they're so small. They are very sweet and quite
good, currently found at Trader Joe's. My folks used to grow an also
sweet, quite similar crop each year that we would pick to set into a
"grab a handful as you pass by bowl" that we'd snack on all day.
Those weren't as tiny, though still smaller than an inch across, and
grew very well both in this So. Cal. desert and at friends' in Tuscon,
Arizona....Picky

PickyJaz said:

Sqwertz said:

PickyJaz said:

2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)

Quoted message said:

Does such a tomato even exist? We have wild tomatoes this size
in TX, but they're not very edible.

Quoted message said:

-sw

Yes, Sugar Plum Tomatoes, Product of Mexico. I merely refer to them
as teeny toms because they're so small. They are very sweet and quite
good, currently found at Trader Joe's. My folks used to grow an also
sweet, quite similar crop each year that we would pick to set into a
"grab a handful as you pass by bowl" that we'd snack on all day.
Those weren't as tiny, though still smaller than an inch across, and
grew very well both in this So. Cal. desert and at friends' in Tuscon,
Arizona....Picky

Sqwertz, 'twas this wee tomato that my folks and friends grew in the
desert:
Sweet 100 - Staking variety. The plant is vigorus, and spectacularly
productive, and reliable. Small (30mm diameter) fruit are borne in
long herringbone trusses of around 15 fruit. The fruit are sweet, with
a little acid. One of the very best in this class. Early season.

PickyJaz said:

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to flavor-
blend.
Yield is about 10 cups

That is seriously repulsive.

Quoted message said:

....Picky

--Bryan

Bobo Bonobo® said:

That is seriously repulsive.

Listening to you crying all the time is even less appetizing.
For somebody who claims they have such superior taste, you sure
leave a nasty stench behind and a bad taste in everyone's mouth
everywhere you go.

Lighten up, you pretentious ass. We're sick of hearing it.

Bobo Bonobo® said:

PickyJaz said:

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to
flavor- blend.
Yield is about 10 cups

That is seriously repulsive.

Why? It sounds ok to me!

Sqwertz <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PickyJaz said:

2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)

Does such a tomato even exist? We have wild tomatoes this size
in TX, but they're not very edible.

-sw

In these parts they're called grape tomatoes....very nice in lunch salads
because first off they don't drip tomato juice all over the salad making
it taste fresher as well as less limp and also because of their sweet
taste. Thry cook up nice in stews too.

Caution they are very juicy and a firmly close mouth is required as to
not play firehose while eating them or you'll be squirting tomato juice
all over the place.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bobo Bonobo® said:

PickyJaz said:

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to
flavor- blend.
Yield is about 10 cups

That is seriously repulsive.

Why? It sounds ok to me!

Sounds ok to me too. I would probably make my own dressing. Those bottled
dressings leave a weird aftertaste. e.

elaine said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bobo Bonobo® said:

On Sep 22, 11:05 pm, PickyJaz <[email hidden]> wrote:
>
>
> Double Mad Picky Pasta Salad
>
> 1 box pasta, cooked to barely done, water cooled and drained (the
> small blue box I can't remember the name of, the little, 3/8" cut
> tubular sort).
> Add to the cooled pasta:
> 1 heaping cup of frozen, barely cooked petite green peas
> 6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
> 2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
> 2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
> 1/2 cup thin sliced scallions (or fine-chopped red onion)
> 1 small can of sliced black olives
> 1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2
> cup?) 2 heaping Tbsp. toasted sesame seeds
> half-cover the mix with fresh ground black pepper (no salt needed
> at all)
> 1/2 bottle of Wishbone Robusto Italian salad dressing
>
> Stir all together, cover and refrigerate for at least 1-hour to
> flavor- blend.
> Yield is about 10 cups

That is seriously repulsive.

Why? It sounds ok to me!

Sounds ok to me too. I would probably make my own dressing. Those
bottled dressings leave a weird aftertaste. e.

yep🙂

elaine said:

Sounds ok to me too. I would probably make my own dressing. Those
bottled dressings leave a weird aftertaste. e.

Especially Wishbone, IMO. It's got a funny, "flat" aftertaste. I don't
know how to describe it. I never buy Wishbone and I never get Kraft. If
I'm buying instead of making, I've found other brands that are just as
inexpensive, but taste much better.

My 2 cents.

kili

PickyJaz said:

A good friend and I work together among the Marines, and we've turned
one of the office desk spaces into what has been named "Miss Jeanine's
Kitchen." While living alone, I often enough satisfy a "cook-big"
desire by making a great amount of food to either cook at (via various
portable electric appliances), or to bring into work for feeding the
crew. Each week I put together a large salad of some sort that Debbie
and I have alolng with the fresh, made each day in our "kitchen"
sammies. Last week I was complaining about the too bland pasta salad
I'd brought in, and Debbie mentioned that her husband had often used a
"Wishbone" oil & vinegar dressing that is rather zesty as a pasta
salad dressing. I bought a bottle of Wishbone Robusto Italian to
experiment with, and have come up with certainly the very best tasting
pasta salad I've ever made. The name I've given it is rather personal
to my own tastes, and means I could be double mad if: 1) there isn't
enough left in a week's worth bowl to satisfy my want on the last day,
or 2) while enjoying the salad I get too full to have any more of it
that sitting. I'd like to share, and all ingredient specifics are by
choice, mine in parenths....

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to flavor-
blend.
Yield is about 10 cups

I don't know... it's missing something, I think it needs some bitter
green leafy things (escarole?), and I don't much care for feta (just
me), I'd prefer lots of grated romano or parmesan instead, I'd add a
couple cans beans, fistful chopped parsley, and I'd pass on those
sesame seeds , they don't go with WOP dressing... actually I'd not use
Wishbone, I'd whip up my own with fresh lemon juice, an excuse to use
some robusty estate oliff earl, and I'd definitely add a couple cans
solid white tuna and/or a couple cans mashed anchovy filets instead of
that cheapo deli ham..... I'd add both the green and red onyons (why
does it hafta be a choice?). Top each serving with a sliced hard egg.

Sheldon

"hahabogus" <[email hidden]> wrote

Quoted message said:

In these parts they're called grape tomatoes....very nice in lunch salads
because first off they don't drip tomato juice all over the salad making
it taste fresher as well as less limp and also because of their sweet
taste. Thry cook up nice in stews too.

Caution they are very juicy and a firmly close mouth is required as to
not play firehose while eating them or you'll be squirting tomato juice
all over the place.

(laugh!) That's one advantage they have over cherry tomatoes.
I have managed to pop a cherry tomato into my mouth thinking
it was manageable and then not be able to bite it with my mouth
closed. Embarrassing, one of those lessons learned early in life.

Love the intense flavor in those little grape tomatoes. I have
to start buying them.

nancy

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

PickyJaz said:

A good friend and I work together among the Marines, and we've turned
one of the office desk spaces into what has been named "Miss Jeanine's
Kitchen." While living alone, I often enough satisfy a "cook-big"
desire by making a great amount of food to either cook at (via various
portable electric appliances), or to bring into work for feeding the
crew. Each week I put together a large salad of some sort that Debbie
and I have alolng with the fresh, made each day in our "kitchen"
sammies. Last week I was complaining about the too bland pasta salad
I'd brought in, and Debbie mentioned that her husband had often used a
"Wishbone" oil & vinegar dressing that is rather zesty as a pasta
salad dressing. I bought a bottle of Wishbone Robusto Italian to
experiment with, and have come up with certainly the very best tasting
pasta salad I've ever made. The name I've given it is rather personal
to my own tastes, and means I could be double mad if: 1) there isn't
enough left in a week's worth bowl to satisfy my want on the last day,
or 2) while enjoying the salad I get too full to have any more of it
that sitting. I'd like to share, and all ingredient specifics are by
choice, mine in parenths....

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to flavor-
blend.
Yield is about 10 cups

I don't know... it's missing something, I think it needs some bitter
green leafy things (escarole?), and I don't much care for feta (just
me), I'd prefer lots of grated romano or parmesan instead, I'd add a
couple cans beans, fistful chopped parsley, and I'd pass on those
sesame seeds , they don't go with WOP dressing... actually I'd not use
Wishbone, I'd whip up my own with fresh lemon juice, an excuse to use
some robusty estate oliff earl, and I'd definitely add a couple cans
solid white tuna and/or a couple cans mashed anchovy filets instead of
that cheapo deli ham..... I'd add both the green and red onyons (why
does it hafta be a choice?). Top each serving with a sliced hard egg.

Sheldon

I like your choice of adding the beans (kidney beans?), but I don't know
about pairing them with tuna. I like a tuna pasta salad as described above,
but never thought about the beans. I'll give it a try. This is one place
that I wouldn't mix fish and cheese. Janet

Johnanon said:

Bobo Bonobo® said:

That is seriously repulsive.

Listening to you crying all the time is even less appetizing.
For somebody who claims they have such superior taste, you sure
leave a nasty stench behind and a bad taste in everyone's mouth
everywhere you go.

Lighten up, you pretentious ass. We're sick of hearing it.

You inspire me. Insult me again. Please?

--Bryan

Janet B. said:

"Sheldon" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

PickyJaz said:

A good friend and I work together among the Marines, and we've turned
one of the office desk spaces into what has been named "Miss Jeanine's
Kitchen."   While living alone, I often enough satisfy a "cook-big"
desire by making a great amount of food to either cook at (via various
portable electric appliances), or to bring into work for feeding the
crew.  Each week I put together a large salad of some sort that Debbie
and I have alolng with the fresh, made each day in our "kitchen"
sammies.  Last week I was complaining about the too bland pasta salad
I'd brought in, and Debbie mentioned that her husband had often used a
"Wishbone" oil & vinegar dressing that is rather zesty as a pasta
salad dressing.  I bought a bottle of Wishbone Robusto Italian to
experiment with, and have come up with certainly the very best tasting
pasta salad I've ever made.  The name I've given it is rather personal
to my own tastes, and means I could be double mad if:  1) there isn't
enough left in a week's worth bowl to satisfy my want on the last day,
or 2) while enjoying the salad I get too full to have any more of it
that sitting.  I'd like to share, and all ingredient specifics are by
choice, mine in parenths....

Quoted message said:

Quoted message said:

Double Mad Picky Pasta Salad

Quoted message said:

Quoted message said:

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Quoted message said:

Quoted message said:

Stir all together, cover and refrigerate for at least 1-hour to flavor-
blend.
Yield is about 10 cups

Quoted message said:

I don't know... it's missing something, I think it needs some bitter
green leafy things (escarole?), and I don't much care for feta (just
me), I'd prefer lots of grated romano or parmesan instead, I'd add a
couple cans beans, fistful chopped parsley, and I'd pass on those
sesame seeds , they don't go with WOP dressing... actually I'd not use
Wishbone, I'd whip up my own with fresh lemon juice, an excuse to use
some robusty estate oliff earl, and I'd definitely add a couple cans
solid white tuna and/or a couple cans mashed anchovy filets instead of
that cheapo deli ham..... I'd add both the green and red onyons (why
does it hafta be a choice?).  Top each serving with a sliced hard egg.

Quoted message said:

Sheldon

I like your choice of adding the beans (kidney beans?), but I don't know
about pairing them with tuna.

I like a tuna pasta salad as described above,

Quoted message said:

but never thought about the beans.   I'll give it a try.

Beans go well with tuna, red kidney, white kidney, and garbanzo are my
favorites salad beans

This is one place

Quoted message said:

that I wouldn't mix fish and cheese.

Canned tuna is not considered in the same catagory as fresh fish...
tuna (melt/caserole) goes just as well with cheese as lox
(creamcheese) and anchovy (mozz pizza).

hahabogus said:

Sqwertz <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

PickyJaz said:

2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)

Does such a tomato even exist? We have wild tomatoes this size
in TX, but they're not very edible.

In these parts they're called grape tomatoes....very nice in lunch salads
because first off they don't drip tomato juice all over the salad making
it taste fresher as well as less limp and also because of their sweet
taste. Thry cook up nice in stews too.

Are they really only a 1/2"? The grape tomatoes I see are closer
to twice that size.

-sw

On Sun, 23 Sep 2007 00:07:07 -0700, Bobo Bonobo® <[email hidden]>

Quoted message said:

PickyJaz said:

Double Mad Picky Pasta Salad

1 box pasta, cooked to barely done, water cooled and drained (the
small blue box I can't remember the name of, the little, 3/8" cut
tubular sort).
Add to the cooled pasta:
1 heaping cup of frozen, barely cooked petite green peas
6 thin cut slices of sandwich ham, cut to 3/4" bits (Black Forest)
2 large celery ribe, stripped 3/8" and chopped into 1/4" bits
2 heaping cups whole teeny-toms (the very small, 1/2-5/8" tomatoes)
1/2 cup thin sliced scallions (or fine-chopped red onion)
1 small can of sliced black olives
1/4-1/3 bar of pre-packaged Feta cheese, well crumbled (1/3-1/2 cup?)
2 heaping Tbsp. toasted sesame seeds
half-cover the mix with fresh ground black pepper (no salt needed at
all)
1/2 bottle of Wishbone Robusto Italian salad dressing

Stir all together, cover and refrigerate for at least 1-hour to flavor-
blend.
Yield is about 10 cups

That is seriously repulsive.

Quoted message said:

....Picky

--Bryan

it's not to my taste, but i wouldn't call it repulsive. i saw no
hydrogenated fats in there. or is bottled salad dressing a silent
killer as well?

your pal,
blake