Bob's Pasta Salad

We made Howie's pasta salad today with Barilla Campanelle, and substituted Romano for Parmesean because Bev can't handle cow. Anyhow, we both agree it is the best pasta salad ever, and can't wait to try in our guests tonight.

We made Howie's pasta salad today with Barilla Campanelle, and substituted Romano for Parmesean because Bev can't handle cow. Anyhow, we both agree it is the best pasta salad ever, and can't wait to try in our guests tonight.

Carl, could you please either Howie's recipe for the pasta salad, or post a link to it on the FLDG? I somehow have neglected to copy it and now I need it. thanks.

Carl - are you sure it was me? I don't recall ever posting a pasta salad recipe. I searched the forum and archives (and even the files on my computer) and I can't find any pasta salad recipes.

Carl - are you sure it was me? I don't recall ever posting a pasta salad recipe. I searched the forum and archives (and even the files on my computer) and I can't find any pasta salad recipes.

Howie, if you didn't post it, then I didn't screw up by not copying it. Wherever it came from, I hope Carl will post it here for us.

Would have sworn it was Howie, but at any rate here it is:

RCP: PASTA SALAD:

1 lb Short pasta of choice
1/2 C EVOO
1/4 C Fresh lemon juice
3/4 C Julienned fresh basil leaves
3 C Chopped Roma tomatoes
3/4 C Freshly grated Romano or Parmesean
2 tsp Salt
1 tsp Pepper

Boil pasta, drain, rinse with hot water, drain again, and toss with olive oil. Add all else and toss together.

With all due respect to Howie, I'm not sure anyone could claim to copyright that..

With all due respect to Howie, I'm not sure anyone could claim to copyright that..

It's impossible to copyright a recipe.

Looks good and I may make it, but not my recipe. I don't recall ever using "Julienned fresh basil leaves" in anything. Maybe you should call it "Carl's Pasta Salad" unless someone else claims it.

[Robin Garr]

With all due respect to Howie, I'm not sure anyone could claim to copyright that..

Throw in a few bocconcini of mozzarella and it's basically a cool caprese pasta.

My bad. It was originally posted by Bob Sisak on another forum. Let's just call it Bob's Pasta Salad. Sigh!

Well, I'm sure happy this issue is settled. I looked all over for the recipe and came up with nothing....figured I'd lost my search skills!

Well, I'm sure happy this issue is settled. I looked all over for the recipe and came up with nothing....figured I'd lost my search skills!

Karen, how on earth could a hunter/gatherer ever lose her search skills?

That's a much evolved recipe from a pasta salad a friend made over 20 years ago. I generally use rotini, just because I like the shape and it also captures the grated cheese well. After I drain the cooked pasta, I add the EVOO and lemon juice, then let it cool before adding all the rest of the ingredients. Sometimes I also add green onions in 1 inch slices, sliced garlic, shredded chicken, or all three. It's just a simple pasta salad that lends itself well to all sorts of variations. Also, 2 tsp salt in Carl's version is a bit too much for my taste. I add a heavy pinch of large flake salt at the end of mixing so there's a bit of crunch left.

Well, I'm sure happy this issue is settled. I looked all over for the recipe and came up with nothing....figured I'd lost my search skills!

Karen, how on earth could a hunter/gatherer ever lose her search skills?

Cute! I need to save my "hunt" energy...much like picking your battles.