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- When I started the Bag Lady y'all, in 1989,
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I did lots of salads and I would do a pasta salad.
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And, you know, I found pasta salad myself out,
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so I just about quit making them.
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So I'm going to bring back an oldie but goodie in my mind.
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And there's so many different ways
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you can put together a pasta salad.
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This recipe is actually in Cooking with Paula Deen Magazine
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and it's gonna be a very meaty
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and when I say meaty,
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I'm talking about with broccoli and zucchini
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and a lot of good vegetables for us.
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But people used to love that pasta salad, honey.
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So I've got our pasta boiling
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and I'm boiling a bow tie pasta.
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And I'm gonna boil it for about 13 minutes
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and then, the last minute or two,
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I'm gonna add some broccoli florets to it
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and let them cook for about a minute.
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Don't want to get those mushy,
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we still want them nice and kind of crispy.
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And while we're waiting on our pasta to get ready.
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I'm gonna put our sauce together.
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And the sauce is very, very easy.
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We're using a store-bought
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So it calls for two cups of pesto
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and these equal like a cup,
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each one of these little containers equal a cup.
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So, we've got a few things to add to it.
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A lot of people love pesto.
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Oh and this really looks good, good.
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I hope I've got a big enough dish out.
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I don't know if I did or not.
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I thought it would be big enough,
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but I've still got to add my sugar, a little cayenne,
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a little wine, which is gonna thin that out,
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We just are gonna make it, Eddy, with this bowl. (chuckling)
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And I'm gonna add a little salt, a little pepper
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and just give it another quick little stir.
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And then this will hold in the refrigerator
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for up to three days,
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so, we're good on that.
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So I'm gonna go ahead
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and start putting all of our vegetables in our bowl.
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So I've got one zucchini and one yellow squash,
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I've got one bunch of spring onions or green onions,
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whatever your name for me is.
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I've got a red bell pepper.
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I've got a green bell pepper
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and I've got three plum tomatoes
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that have been seeded and diced.
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And then we'll toss our Parmesan cheese in here.
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Oh my goodness, this brings back memories.
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It's been so long and I tell you what,
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Jamie, Jamie actually, ouch.
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Jamie actually took over at the pasta salad making
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and ooh, he could make a good pasta salad
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and he would make it where it was sweet and it was so good.
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Just a tad bit sweet.
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I'm gonna add just a little bit of salt
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Okay, now we're down to about two minutes on our pasta.
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You know, I think the pasta is meant to be cooked al dente,
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but actually like my pasta done,
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I don't like it (indistinct).
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All right, I'm gonna add the broccoli
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and let that cook for like just a minute or so.
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And then I've got a colander up here.
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I'm gonna pour it into the colander
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and then we're gonna rinse it and let it drain again.
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So how simple is that.
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Okay. Ooh, that broccoli smells good!
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So you want to be able to stop the cooking
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So that's why we're gonna rinse it in cold water.
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All right, (chuckling) so we are basically ready.
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Now this recipe calls for a 16 ounce bag of bow tie pasta.
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I don't know that they make such.
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This is a 12 ounce box and it makes a gracious plenty.
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Okay, so all we got left to do now
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is pour our pesto sauce over it
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and I like to let it sit for a little while.
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And I think I shared all the ingredients,
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but I might not have.
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I might not have specified the vinegar that I put in it
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and it was white balsamic vinegar
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and then just olive oil.
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You know, whatever you doing on Labor Day,
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we got Labor Day coming up.
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It's coming up fast and furious on us
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and it's still so very, very hot.
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So this would be a great dish
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if you're going out on the boat
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to take this out with you,
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just put it in individual plastic containers
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and just pop the lid on 'em
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and everybody can eat whenever they're hungry.
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It's just beautiful. (chuckling)
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I never used the pesto
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when I was making my pasta salad, nor did Jamie.
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But if you want the pesto,
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it gives it a wonderful, wonderful basil flavor.
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So I'm gonna put this in the refrigerator
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and let it soak for a little while,
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let all those flavors marry together,
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and then I will correct the seasonings,
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if I feel like it needs more salt and pepper,
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then I'll do it at that time,
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but we're gonna let these flavors go on a date.
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And marinate. (chuckling)
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How about that, I'm a poet and don't know it. (chuckling)
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So if you're trying to plan your Labor Day menu,
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this is one that's good and healthy, easy,
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and it holds up very, very well.
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And it'll taste so good for you out in that hot boat.
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And this is nice and cold. Yum!
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Labor Day, y'all. Be safe.
