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Henry County’s Cooking with Summer Pasta Salads


By Jimmie Batchelor
Henry County Senior Services

  Pasta has been given a bad rap by all those fad diets floating around. I have always, and probably will always, maintain that too much of a good thing more than likely is not a “good” thing! Moderation is always the key, just watch your portions. Unless specifically omitted by direction of a doctor for lifethreatening reasons, I pretty much eliminate nothing from my diet! Pasta is fun, convenient and so versatile. Check out all the shapes and sizes you can choose from, experiment with, letting your imagination run wild!

Pasta salads make a nice side dish on these hot summer days.                                                             Special photo

  One tip before digging into the below recipes; pasta salads are best served soon after preparing. If you must refrigerate (which you certainly would with leftovers), set the salad out and let it come to room temperature before serving. A too cold salad tends to make the taste too bland.

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Spaghetti Salad

12 oz. cooked spaghetti noodles
Green onion (or other) chopped
1 can French green beans, drained
1/4 - 1/2 cups sliced black olives
2 small tomatoes or one medium, chopped small
1/2 cup parmesan cheese
1/4 cup white vinegar
2/3 cup olive oil
2 Tbsp. water – 1 pkg. Italian dressing mix
Shredded zucchini

Cook zucchini and onion in oil until tender. Add drained beans and other ingredients except oil, water and dressing. Beat together and mix thoroughly with ingredients. Refrigerate.

For more of this week’s recipes in the printed edition,
get your copy here!



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