Wednesday, July 15, 2009
Cool Cucumber Pasta
This is one of the best side dishes ever for any summer meal...Cool Cucumber Pasta. Oh my. Doesn't just the name even make you feel the heat less? I kid you not, this stuff is so incredibly good you will not be able to stop eating it. Bob says it should be a "controlled substance"! And he's right!
The first time I saw this, I thought "What the heck?" Ugh...who would ever put pasta with cucumbers? And onions! That's just gross. Well I am here to tell you this stuff rocks! It's a brilliant combination that just works.
The marinade's got a sweet/sour thing going on. And then you've got your requisite garlic, which we all know is a must in the Collier house. So that's working for it. Then the onions. The key is to use an onion like Vidalia or any of the other sweet varieties. And this is paramount: slice it thin, thin, thin. I mean really thin...paper thin. The cucumbers, too. And make sure you make it at least 24 hours before serving. The flavors really need time to marry. It just gets better and better.
I can barely even write this post without drooling.
Give this a try. I'm promising you that it'll make you crazy...er...crazier.
Cool Cucumber Pasta
adapted from: "Taste of Home"
8 oz penne pasta
1 Tablespoon vegetable oil
2 medium cucumbers, peeled & thinly sliced (or sometimes I use one unpeeled English cucumber)
1 medium sweet onion, thinly sliced
1-1/2 cups sugar
1 cup water
3/4 cup white vinegar
1 Tablespoon prepared mustard
1 Tablespoon dried parsley flakes (I generally use 3 Tablespoons fresh chopped parsley)
1-1/2 teaspoons garlic salt
1 teaspoon pepper
1. Cook the pasta according to package directions; drain and rinse in cold water. Place in a large bowl; stir in oil, cucumbers and onion.
2. Combine remaining ingredients. Pour over salad and toss.
3. Cover and chill for minimum of 3-4 hours, overnight is even better. Stir occasionally. Serve with a slotted spoon.
4. Try not to eat the entire dish in one sitting...by yourself...while you're alone...thinking no one will know...trust me on this...
Posted by Unknown at 5:17 PM