Simple Southwest Cooking, p. 46
1
pound rotini pasta
1
tablespoon vegetable oil
3
stalks celery and leaves, chopped
1
small red onion, chopped
4
scallions, chopped
Zest
of 1 orange
2
oranges, peeled and diced
1
4-ounce jar pimentos (optional)
Dressing:
4 cloves
garlic, chopped
2
jalapeno peppers with seeds, diced
2
tablespoons vegetable oil
Juice
of 2-3 limes
¼ cup
Japanese sweetened rice vinegar
2
tablespoons slivered fresh ginger root for garnish
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| Dicing oranges is a sticky business. |
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| Develops the jaw! |
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| I love it when my outfits coordinate with my food. :) |
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| Careful as you sliver the ginger. It can have some rough spots close to the center of the root. |
Cook pasta in your largest pot with 1 tablespoon oil for time
specified on package.
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| In this case, 7 minutes. |
Drain and put pasta in very large bowl. Stir in celery,
onion, scallions, zest, oranges, and pimentos.
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| Our largest bowl was not exceptionally large. Be we were careful stirrers. |
Combine dressing ingredients in a shaker and shake well.
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| Or... combine them in a bowl and stir them. |
Pour over pasta mixture and toss. When ready to serve, spring with the slivered
ginger. Can be made a day ahead with excellent results.
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| Done! And ready to watch LSU beat Washington. |
My Rating: 4/5 "A great accent for a summer meal. I'd recommend eating it with a spoon, because a fork won't catch all the little bits of yum. Eat it fresh, or after refrigeration - it's not at its best at room temperature."
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