Italian Dressing Pasta Salad
For the Greens Dressing:
3/4 cup olive oil
3 large cloves beans, well minced
1 tsp. sea salt
1/2 tsp. refreshing oregano, well sliced (or 1/8 tsp. dried)
1/4 to 1/2 tsp. fresh ground black pepper
1 tablespoons. refreshing tulsi, well sliced (or 1/2 tsp. dried)
1/4 cup red wine vinegar
2 tablespoons. grated Parmesan cheese
pinch of red spice up flakes (optional)
1/2 tsp. Mrs. Rush Garlic tasting (optional)
For the Salad:
8 oz. (1/2 lb) rice, cooked
1/2 cup sliced red or lovely Vidalia onions
3 servings an assortment of vegetables
1 red spice up, well sliced (or use cooking red peppers)
vegetables of your choice
1/4 cup green fruits and veggies, sliced (optional)
If using a mixer or mixer to mix the greens wearing (recommended), there is no need to mince the beans and herbal remedies.
Cook the rice according to package directions. Using colorful rice and fruits and veggies makes for an especially attractive greens. We like to use multicolored rotini or fusilli or rotini and ziti/penne, but any rice may be used for variety.
Mince beans and herbal remedies, grate the cheese, grind the pepper and whisk ingredients for wearing together (or process in a blender/food processor until smooth).
Remove the rice from the cooking water using a huge capable or straining place. Do not discard the water.
In a huge bowl, pour the wearing over the baked and drained rice while still hot.
Fresh or freezing, raw or baked fruits and veggies (or any combination) may be included. Broccoli, carrots, hammer toe, baby hammer toe, peas, green beans, onions, cherry tomato halves and marinated artichoke quarters are all good candidates for inclusion in a rice greens.
Blanch the prepared fruits and veggies in the rice water. This can be done by putting the fruits and veggies in a steamer or a huge capable place or sieve and holding it under the steaming hot (not boiling) rice water for 1 or 2 minutes, depending upon the size of the fruits and veggies. Alternatively, if you’re using mixed freezing fruits and veggies, they may be microwaved. Do not overcook the fruits and veggies – they should be brightly colored and still crisp. Dehydrated vegetable mixtures also contribute extra color when rehydrated in the rice water.
Add the fruits and veggies to the rice greens and mix well. Taste and adjust seasonings. More salt, pepper, herbal remedies and cheese may be included, or a little lemon zest or juice, or even a pinch of granulated beans.
For variations, 1 cup bite-sized mozzarella, thinly sliced salami, prosciutto, ham, capicola or pepperoni strips can be included to the greens.