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
Recipes as a concept can be traced far back into distant history, in truth as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old recipes were just basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into starters, entrees and afters, a very modern way of dining. This early Roman chef recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. These new culinary innovations was responsible for an outbreak in cookery books, the majority of which are now in private collections. Over the next few hundred years, the families of Europe competed with each other to lay on the best banquets, and because of this chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes common in their social group. When we get to the 20th century, cookbooks were in high demand, due to higher levels of literacy, increased leisure time and having more money. The arrival of TV gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Antipasto Pasta Salad recipe.
