“on the thrid day of pasta my true love said to me…”
nevermind… 🙂
This is yet another tried and true recipe that has a bit of tartness from dried cherries.
10 oz orecchiette pasta ( or 3 cups)
3/4 c dried tart cherries
1/2 c chopped carrots
1/2 c chopped cucumber
1/4 c chopped green onions
1/4 c red wine vinegar
3 T vegetable oil
2 T freashly squeezed lemon juice
2 T champagne garlic mustard
1 T fresh basil chiffonade cut
1/2 T fresh oregano chopped
3/4 t fresh lemon thyme
Freshly ground black pepper, to taste
1. Cook pasta according to package directions. Drain well. In a large bowl, combine pasta, cherries, carrots, cucumber and green onions; mix gently.
2. In a small bowl, combine vinegar, oil, lemon juice, mustard, basil, oregano, thyme and pepper; mix well. Pour over pasta mixture; mix gently. Refrigerate, covered, at least 2 hours, or overnight. Mix gently before serving.
It’s no secret that I am a cookbook hoarder. I have cookbooks everywhere… my family and friends fear that it borders on unhealthy so I told them I would start cleaning out some of my stash. So starting now, and running through July 31st, 2008 you can have your chance at the all new monthly cookbook giveaway! whooo hooo!
Here’s how it works…
Just email me with your first name and a valid email address (because I’ll need to contact you to send you the book) and I will throw it into a fishbowl. On the first of the month following the end of the drawing period (ie…August 1st, 2008 for entries received now through July 31st, 2008) I will draw a name and the cookbook is yours! This months cookbook will have a bonus book too, just for the fun of it. The bonus book is….
Why I bought this cookbook I have no idea? I am thinking that the title led me to believe that it was more “from scratch” food and not the convenience stuff she usually uses. It is geared toward low carb recipes however, some are actually really interesting. So that is the bonus book for July! How exciting!
Have a wonderful Tuesday and do something delicious!
Colleen
Creatively serving the Greater Binghamton area in the lovely Southern Tier of NY. www.foodwineartdesign.com
Colleen is a private caterer and personal chef, she also hosts the internet’s favorite resource for the home wine maker at www.homemadewine.net. Her blog and websites are viewed by thousands each day who enjoy her simply explained, illustrated and photographed recipes and helpful tips.
Making Wine 
On the third day… Hehe, love that! Very clever.
Not sure about dried cherries and carrot/cucumber – but won’t knock it till I’ve tried it.
I love orecchiette though, especially when I can get my hands on some freshly made (as opposed to dried), the texture is wonderful. I’d have it with basil pesto, blanched broccoli and toasted pine nuts!
ps. Sorry to crash your party here – I love the subject matter! Obviously 🙂
Love the idea of a fresher lighter pasta salad with no mayo…do it myself and this one sounds very very nice…though I would have trouble finding dried cherries in Australia!! (They are around, just not all the time and they cost the debt of a third world country!!)
Also love your butter tutorial, have been making it, but washing it incorrectly according to your post..so thanks!
Christie, the cherries add a tiny bit of tang, they really are interesting in this.
Don’t get me going on pasta…I would die if I couldn’t have orecchiette! I have a perfect recipe for homemade, I’ll dig it out and post it after the 12 days are over. lol!
Tenina, I didn’t think about folks in Oz. Sorry about that! What about “craisins” (the Ocean Spray Cranberry Raisin) or just raisins or maybe figs?
I would gladly go without dried cherries for Tim Tam’s!