"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Wednesday, April 24, 2013

Fall in Love with Pasta Salad

Let's face it, we've all tasted some UN-appetizing pasta salad in our time, maybe even been the culprit in making it! Perhaps some of us are disenchanted by too many lack luster, ugly, mushy pasta salads. (I definitely used to fit in this category)

That ends now.

Chef Lou makes various delectable pasta salads sure to change your mind and make you hungry for more. One of these new breeds of pasta salad is our Asian Pasta Salad.

Asian Pasta Salad

The salad has bowtie pasta, craisins, mandarin oranges, honey roasted peanuts, sesame seeds, chicken bits and spinach.

We've served this as a side for a corporate lunch, at a banquet, and just recently as an appetizer!

We add fresh spinach last to keep it fresh and crunchy. We also blanch our pasta as soon as it finishes cooking to keep it from getting mushy and broken up.

When serving it as an appetizer we change a couple of things:
  • We change the bowtie pasta to ditalini pasta
  • Add some bright green edamame and use less spinach
  • For plating we add crunchy rice sticks and black sesame seeds.
  • Serve it on an Asian spoon

Each spoon is individually arranged with rice sticks and a diagonally-cut scallion

Then for the buffet we either serve it on a tray or on our cupcake stand. It sure is one great tasting appetizer!

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