Evening Edge
What’s For Dinner?
DEL.ICIO.USKenny's Pasta Salad
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In the Kitchen With . . . / Kenny Street, Haralson
Nominated by Mary Holby:
"My family and I just came back from Kenny Street's home in Coweta County. We were helping him prepare his home and acreage for the 50-plus guests he planned to feed on Independence Day. Outside he had two commercial refrigerators transformed into smokers for 200 pounds of Boston butt, chicken and ribs. He also uses the smokers at Thanksgiving to smoke dozens of turkeys and salmon for friends and employees.
"Back inside we did prep work as he deftly prepared a fabulous pasta salad, bruschetta, barbecue sauce, rice and much more. All the time he was preparing the feast for the Fourth, he was making us laugh while giving tips about how he does it all. Kenny is one of the most generous and infectiously funny people we know. Along with his fabulous cooking, Kenny is a gift to all of us who know him."
Hands on time: 30 minutes Total time: 10 minutes Serves: 25
Ingredients:
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1 (1 pound) box elbow macaroni
6 hard boiled eggs, cut into quarters
4 tablespoons capers, drained
2 (7 3/4-ounce) cans pitted whole black olives, drained
2 (12-ounce) cans baby corn, drained
2 (6-ounce) jars marinated artichoke hearts
2 (14 1/2 ounce) jars hearts of palm, drained and cut into 1/2 inch pieces
2 (6-ounce containers) feta cheese, crumbled
2 (8-ounce) cans water chestnuts, drained
1 (15 1/2-ounce) can black beans, rinsed and drained
1 (11-ounce) can whole kernel corn niblets, drained
1 (12-ounce) jar green olives stuffed with pimento, drained
1 (4-ounce) jars pimentos, drained
2 (.7-ounce) packages Good Seasons Italian Dressing mix
2 cups extra virgin olive oil
1 cup balsamic vinegar
Juice of one lemon
Instructions:
Prepare macaroni according to package directions. Set aside to cool.
In a very large bowl, add eggs, capers, black olives, baby corn, artichoke hearts, hearts of palm, feta cheese, water chestnuts, black beans, corn, green olives and pimentos. Set aside.
In a bowl, combine Italian dressing mix, olive oil, vinegar and lemon juice. Stir well to combine. Pour over pasta salad and toss well to combine.
In a very large bowl, add eggs, capers, black olives, baby corn, artichoke hearts, hearts of palm, feta cheese, water chestnuts, black beans, corn, green olives and pimentos. Set aside.
In a bowl, combine Italian dressing mix, olive oil, vinegar and lemon juice. Stir well to combine. Pour over pasta salad and toss well to combine.
Notes:
This makes enough for a crowd, so make sure you have a bowl large enough to accommodate all the ingredients; or if more convenient, mix in two bowls. Don't worry if the size jars don't match up exactly. They can vary from store to store.
Nutrition:
Per serving: 412 calories (percent of calories from fat, 55), 10 grams protein, 38 grams carbohydrates, 4 grams fiber, 26 grams fat, 57 milligrams cholesterol, 556 milligrams sodium.
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