Suggestions for a pasta salad dressing?

[seaglass]

I made a pasta salad last night with orzo, spinach, sun-dried tomatoes, chopped vidalia onions and feta cheese. Yum.

But not too thrilled about the dressing which was olive oil, vinegar and dry mustard. It was supposed to be red wine vinegar but I did not have enough so it was 1/2 balsamic, 1/4 red wine and 1/4 white wine. I would have gone all balsamic but I don't like the brownish color on pasta.

Any suggestions on a better dressing? I despise mayonnaise (except for in tuna and chicken salad) and that includes hatred of miracle whip. :-)

[HopeHoops]

1. Olive oil and malt vinegar is an excellent combination.

[seaglass]

2. Oh I do like malt vinegar, I didn't even think of that. Thanks. I had

a similar salad from our butcher and he had lemon and garlic in it but I didn't know what else. I am not what anyone would call a good cook so did not trust myself to just make up ingredients and measurements.

[HopeHoops]

3. I rarely use any sort of recipe anymore (other than for baking).

I just work with what I've got and have a pretty good sense of appropriate quantities for liquids and spices.

[seaglass]

4. I make vinaigrette a lot but last night I was convinced that the

measurements were 3:1 oil to vinegar but the back of the orzo box said the opposite so I went with it. :-)

Cooking makes no sense to me so I always have to follow instructions. :-) You're lucky.

[HopeHoops]

6. Trust me. There were a LOT of fuck-ups along the way!

[Gormy Cuss]

19. Starchy salads (pasta, potato) taste better with more acidic dressing.

It's especially true if you toss them with the dressing while the starch is still hot from cooking. The flavors is absorbed quickly and the higher acid content delivers a cleaner flavor.

The best way however is to toss the just cooked starch with vinegar first, and when it's cooled down to warm assemble the rest of the salad and dress with a typical 3:1 vinaigrette.

[TK421]

28. I put malt vinegar on just about everything, and it is a wondrous thing!

never did consider using it for a dressing ( red wine vinegar or plain white, yes, but haven't tried it with malt vinegar ).

Have you ever put malt vinegar on french fries? Damn..it just wakes them up!

[grasswire]

5. sounds really good

I think I would make it with red onions instead of vidalia though -- just my inclination. And I think I would make the dressing with good olive oil, red wine vinegar, a small bit of finely diced garlic, freshly ground black pepper, a bit of salt, and some snipped fresh herb -- thyme or oregano or something.

My local deli makes an orzo-spinach pasta salad, and they add pine nuts. Nice touch, although a bit pricey.

[seaglass]

7. I would leave out the salt because of the feta but the rest sounds great.

I just happened to have a new vidalia so I used it. :-)

I have fresh oregano - I should have used that.

Yeah the deli/butcher salad was expensive and mine has much more of all the ingredients that's why I decided to make my own. I just want to get the dressing right.

Thanks!

[Taverner]

8. Light Olive Oil and Vinegar

I suggest white vinegar or white wine vinegar

[hifiguy]

9. On a related note, this is an outrageously good side dish

especially in hot weather. It's from the old Frugal Gourmet show/recipe book

2-3 sweet onions, peeled and sliced paper thin (Vidalias, Walla Wallas, Mauis)
1/4 pound feta cheese, crushed
Parsley or green pepper, chopped (optional)
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/2 teaspoon dried oregano
Salt and pepper to taste
Sugar to taste (optional)

Place the onion slices and feta cheese in a bowl, along with the
parsley or green pepper if desired. Mix together the oil, vinegar,
lemon juice, oregano, salt and pepper. Add to onion and cheese, and
allow to marinate for 2 or 3 hours before serving. You may need a
pinch of sugar if the dressing is too tart for your taste.


I don't add parsley or green pepper and have never seen the need for sugar.
I can sit and eat these onions by the bowlful. :9

[seaglass]

11. That sounds yummy. n/t

[grasswire]

24. that sounds delicious

Thanks.

Great dish for those of us on low carb!

[KamaAina]

10. Lose the mustard

and the cheese. :puke:

[surrealAmerican]

12. Olive oil, lemon juice, and oregano.

It'll go nicely with the feta.

[seaglass]

13. You wouldn't happen to know quantities of each would you? I am totally clueless with the lemon

juice.

Thanks!

[surrealAmerican]

14. I never actually measure ...

... but you would typically use about half as much lemon juice as you would vinegar in an oil and vinegar dressing.

[freshwest]

15. You beat me to it. Or maybe some basil instead of oregano sometimes.

[applegrove]

16. I used to work in a cafeteria. We made a pasta salad with a sun dried tomato store bought dressing.

It was yummy salad.

[GoCubsGo]

17. Needs garlic and some basil and/or other herbs

Nothing wrong with your dressing that a little garlic and some herbs couldn't cure. And, maybe a pinch of salt and freshly-ground pepper. If you still have some of last night's salad left over, try sprinkling a little bit of garlic powder into it, along with some chopped basil, if you have it.

Also, check out Philadelphia "Cooking Creme". It comes in 4 or 5 varieties. Their Italian herb and garlic might go well on what you made last night. If you want a creamy dressing, it's the way to go, although a you might also enjoy a good ranch dressing instead.

[seaglass]

23. I do have lots left over. Sadly I added more of the vinaigrette I made the first night

which made it too vinegary so then I corrected with Panera Balsamic Vinaigrette dressing to sweeten it and now it is just a mess. :-( But I will still eat it.

I have lots of fresh herbs in my garden, dill, oregano, basil, flat leaf parsley, tarragon - i just never know how much to use.

Some good ideas with the creamy dressings. Thanks!

[GoCubsGo]

27. Just add a little bit of herbs, then taste.

Keep adding until it meets your approval. You can still do it with your "mess". Also, try draining off some of the dressing. That might help.

[Bake]

18. MIRACLE WHIP!!!!

:hide:

Bake

[seaglass]

22. haha - that would make me throw up. n/t

[LeftyMom]

20. Grapeseed oil vegenaise (The purple lid! ACCEPT NO SUBSTITUTES!) and vegan pesto

white onions, green onions, black olives, shredded carrot, chopped seitan, sea salt and freshly ground black pepper. That is all.

[seaglass]

21. Now that I know my husband and son don't like it I will be adding black olives

next time. Don't know what seitan is, will have to look it up :-) Thanks!

[Maine-ah]

25. we like to use Newman's Tuscan Italian

[IcyPeas]

26. lemon yogurt dressing...

1/2 cup plain low-fat yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon Lemon Zest salt or fine sea salt


Read More http://www.epicurious.com/recipes/food/views/Yogurt-and-Lemon-Dressing-364871#ixzz1SrJkzJrq

[WinkyDink]

29. Except for not using Dijon, your dressing sounds perfect!