1 lb penne, rotini, etc. uncooked
12 oz roasted peppers, strips
12 oz marinated artichoke hearts
1 cup diced muenster, brick, or provolene, cheese, etc
1 cup mushrooms, sliced
1/2 cup chopped red onion
1/3 cup chopped fresh basil
2/3 cup lowfat caesar or italian salad dres, sing
1 freshly ground pepper
1 sliced pepperoncine peppers
Directions
Prepare pasta according to package directions. While pasta is
cooking, combine pepper strips, artichoke hearts, cheese, mushrooms,
onion and basil in a large bowl.
When pasta is done, drain and rinse with cold water. Drain well and
add pasta and dressing to bowl; toss well. Cover; refrigerate at
least 1 hour before serving.
Servings: 8 servings
Antipasto Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Appetizer; Italian; Pasta; Pasta Salad; Salad
The History of Recipes
Historians have proved the existance of recipes back into history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Later on, in The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also informs us how the cooks of Roman times used a wide range of spices, including many that are still in use today such as thyme, rue and parsley. As we move on, we have some books dating from the fourteenth century : one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that appears on menues today, but instead recipes for the types of meals cooked for the upper classes. Later, in the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted a torrent in publications on food, some of which are kept safe in private libraries. By the time we get to the 1900s, recipe books were greatly in demand mostly due to better eduction, people having increased spare time and being a little richer. The arrival of television brought us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Antipasto Pasta Salad recipe.
