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Super Contributor
Posts: 398
Registered: ‎11-16-2014

Re: Pasta Salad From My Area's Former Top Tea Room

ECGB.......Thanks for the extra tips on the pasta salad! I hope to make it tomorrow!!

Super Contributor
Posts: 475
Registered: ‎03-09-2010

Re: Pasta Salad From My Area's Former Top Tea Room

@ECBG Yum, sounds delicious, thank you for sharing with us!  What are your measurements that you use to increase the dressing by a 1/4, I don't want to screw up my dressing? lol

Esteemed Contributor
Posts: 7,916
Registered: ‎01-08-2011

Re: Pasta Salad From My Area's Former Top Tea Room


Chicagoan wrote:

@ECBG Yum, sounds delicious, thank you for sharing with us!  What are your measurements that you use to increase the dressing by a 1/4, I don't want to screw up my dressing? lol


I'm fortunate in that I can get Hidden Valley Ranch powder in an 8 oz container and not have to buy it in the envelope.  The cost difference is astronomical!  It's # Tbsp. powder to 1 C EACH of mayo and milk.

 

 

The recipe says one small packet of ranch, I'd get two and use 1/4 of the other after you measure it, 1/4 of the mayo, 1/4 of the milk, and 1/4 of the sour cream.  I don't have a packet to measure out to see, sorry.

 

I also put the milk in a custard cup and just put a tad of vinegar in it in place of buttermilk.  As in pancakes and biscuits, works like a charm.

 

I actually double this recipe because I want leftovers!

 

Love this with something grilled, (the dill is great with salmon of course)  fresh green beans, and cantaloupe.

 

 

Esteemed Contributor
Posts: 7,916
Registered: ‎01-08-2011

Re: Pasta Salad From My Area's Former Top Tea Room


digo wrote:

This salad sounds wonderful. Anyway you could post the pesto recipe noted at the bottom of the page? Always love a good pesto recipe. Thanks for sharing this great and different pasta salad. 


@digo, I'm just going to type this one ladies, since the scanner is at DH's office.

 

Chelsea's Classic Pesto

 

An Italian masteripece, use this intense sauce as a sandwich spread,tossed in pasta (I sprinkle with aged Parmesan cheese), or on chicken before roasting.

 

2 Cups

 

Preheat oven to 350 degrees

 

5 cloves garlic, minced

1 C chopped fresh basil leaves

1/2 C high quality olive oil

1/2 C fresh grated Parmesan cheese

1/2 C pine nuts

Salt and pepper to taste

 

1.  Toast the pine nuts in the oven onlu until slightly browned

2. In a blender, combine all ingredients and blend into a thick puree is         formed.

Store in air tight container.  

 

*Sun Dried Tomato Pesto  Add 1/2 C diced rehydrated sun dried tomatoes or 1/2 C oilk packed sun dried tomatoes during STEP 2.

Super Contributor
Posts: 475
Registered: ‎03-09-2010

Re: Pasta Salad From My Area's Former Top Tea Room

Thank you ECBG...  I buy the container of Ranch Dressing mix from Costco, so many uses for it and so much cheaper by the container.  I make buttermilk like you, I never have actual buttermilk in the house.  I will also just double the recipe since pasta just absorbs dressing and need refreshing the next day.  I love pasta salads and like to keep available in the fridge for fast meals for me.

Highlighted
Super Contributor
Posts: 347
Registered: ‎03-09-2010

Re: Pasta Salad From My Area's Former Top Tea Room

Thank you so much for posting the pesto sauces. Copied and pasted and in my recipe folder!!! Thanks again. 

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