We recently catered a graduation party in Sterling Heights and the guests raved about our pasta salad. It's a wonderful summertime dish that is perfect for a nice dinner just by itself. Michigan's vegetable crop is just about in full bloom, so let your imagination run wild. The secret is in the dressing. You'll need:
1 lb. fettucine noodles, cooked
8 cups fresh veggies (your choice)
2 cups fresh grated parmesan cheese
1 cup salad oil
1 1/2 cups balsamic vinegar
1 tsp ground white pepper
1 TB oregano
1 TB basil
1 TB chopped fresh garlic
Gently toss the pasta, cheese and veggies, then whisk together the remaining ingredients and pour over your salad and toss. Let this set at least 2 hours in a refrigerator. Retoss just prior to serving.
When you choose your vegetables, make sure you have a variety of color to make it pleasing to the eye. I would recommend tomatoes, onions, red, green and yellow peppers, cucumbers, broccoli, cauliflower, oilves, celery, etc. Europeans who've resided in our hotel are constantly amazed at the array of wonderful foods at our Michigan roadside produce stands. Take advantage of them! And as always, a creative cook is a good cook.