"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Parisian Pasta Salad Recipe

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This recipe for Parisian Pasta Salad, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Keller
Added: Saturday, January 24, 2009


1 lb pasta spirals or twists
1 1/2 lbs rare roast beef, sliced into strips (deli roast beef works great)
3/4 lbs fresh green beans, sliced & blanched
1/2 red onion, sliced
1 bunch watercress, stems removed
2 ripe tomatoes, quartered

2 .T finely chopped and rinsed capers
4 tsps Dijon mustard
1/3 cup white wine vinegar
salt & freshly ground pepper
1 cup vegetable oil

Prepare vinaigrette, set aside. Cook pasta in pot of salted water until tender but firm. Drain and rinse with cold water. Place pasta and roast beef in a bowl, add 2/3 of dressing and toss. Refrigerate for at least 2 hours and up to 1 day. Cook green beans until just tender, rinse in cold water and add to pasta. Add onion, watercress and tomatoes and toss with remaining dressing.




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