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Cuisine Quest: Chilled pasta, American style

Published April 3, 2012 4:40 pm

Cuisine Quest • Readers also crave lasagna, cookie recipes.
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

In the five years I lived in Italy, I never saw pasta served cold, let along as the main ingredient in a salad. That's not the case here at home. Introduced around the 1900s, chilled pasta salads have evolved to include everything but the kitchen sink.

Reader Jessica Sims wrote in to ask for the recipe for macaroni and shrimp pasta salad from Meier's Catering Co. in Salt Lake City or the shrimp pasta salad recipe from Skool Lunch. The owner of Meier's didn't want to part with his recipe, so we did some research and came up with our own.

Requests • April Bickel would like the recipe for RJ Wheatfields cinnamon herb tea.

Sally Beesley is looking for the lasagna recipe from Le Parisien.

Jacob Johnsen is "in desperate need" of the chocolate chip cookies that ZCMI used to sell.

Tina Honsvick wants the recipe for the fluffy breadsticks from Gabor Brothers Main Street Grill in Layton. They are sprinkled with garlic butter and parmesan cheese.

Jeff Richman is looking for the chile verde recipe from the Fiesta Mexicana in Ogden.

Send requests to lneilson@sltrib.com or c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101. —

Shrimp and pasta salad

2 cups small shell pasta

1 1/2 pounds cooked shrimp, cut into pieces

1 cup celery, minced

1/2 red bell pepper, skin removed and finely chopped

1/4 small yellow onion, grated

1/4 cup mayonnaise

1 teaspoon vinegar

1 teaspoon sugar, optional

Salt

Freshly ground white pepper

1/2 teaspoon paprika

Note: Finely sliced fresh fennel is also a refreshing addition to this salad.

Bring a large saucepan of salted water to boil over high heat. Cook the pasta until just until al dente. Drain, rinse under cold water and drain again.

In a large bowl, toss the cooled pasta with the shrimp, celery, red bell pepper and onion.

Add the mayonnaise, vinegar, sugar, if using, salt, pepper and paprika and mix until combined. Refrigerate at least 2 hours before serving.

Makes • 4-6 servings

Source: Adapted from oldbay.com