Help me dress this pasta salad for dinner tonight!
What would be a good dressing for a cold pasta salad with sliced prosciutto and oven roasted tomatos? I can't go out beforehand, so it would be a pantry dressing.
I've got every kind of vinegar, some oils, mayo, mustard, goat cheese - no herbs, some old-ish romaine hearts.
Husband will not eat sour cream. Yogurt seems too tangy. My gut instinct is an oil and vinegar w/balsamic, but we've been maxing out on balsamic recently.
Hi Sasha, I find your comment on "maxing out" with balsamic interesting because IMO most people do just that. In Italy the "dressing" for pasta salads usually consists of just three ingredients: salt, pepper, and extra virgin olive oil. You would be amazed at how good your pasta salad will be if you use these three ingredients in proper proportion.
I love the idea of just olive oil and s&p -- but if you wanted vinegar, maybe something very light, like a white wine vinegar...the goat cheese sounds yummy, too.
Olive oil, red wine vinegar, honey, salt, black pepper. Add first to feather sliced red onions; add rest of pasta salad; thinly peel or crumble cheese on top.
I would think the balsamic would take away from the prosciutto, no?
I agree w/ the olive oil, salt, pepper and I would crumble the goat cheese. Do you have any dried herbs? I would probably try whisking in some oregano or herbs de provence into the olive oil...