Ingredients
1 lb rigatoni, or other shaped
1 pasta
2/3 cup vegetable oil
1/4 cup lemon juice
2 tbsp red wine vinegar
1 tsp salt
1 tsp dried oregano
1/4 tsp coarsely ground black
1 pepper
3 cup broccoli flowerets --
1 steamed 3 min.
1 whole pepperoni, 12 oz.,
1 skinned -- cut into 1/4
1 pieces
6 oz mozzarella cheese -- cut
1 into 1/4 pieces
1 medium green pepper -- cut into
1/4 pieces
1/2 cup red onion -- chopped
1/2 cup carrot (about 1 medium) --
1 chopped
1/3 cup canned sliced black olives
Directions
Cook pasta in plenty of boiling water until al dente, about 10 min.
Drain, rinse in cool water. Whisk oil, lemon juice, vinegar, salt,
oregano and black pepper together, set aside. In a large bowl combine
all remaining ingredients. Add pasta, combine. Add dressing, toss
to blend. Serve chilled or at room temperature.
Recipe By : 365 Ways to Cook Pasta
Servings: 8 servings
Pepperoni~ Mozzarella & Broccoli Pasta Salad Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Pasta; Pasta Salad; Salad
The History of Recipes
It is possible to read the history of written recipes way back into history, in fact as far back into history as the Egyptians, and maybe even further. Having said that, sadly, these early recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a style of dining still practiced today. Aspicius also describes how the Roman chefs used a good variety of aromatic flavors, including a few you will know such as bay, rue and dill. Later, there were some books from the 1300s - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the spicy food that is popular today, but instead descriptions of the types of meals on the tables of the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and spices was responsible for an explosion in manuscripts on cookery, many of which are now in academic collections. By the time we get to the 1900s, cookery publications are greatly in demand due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Pepperoni~ Mozzarella & Broccoli Pasta Salad recipe.
