Pasta Salad with Cilantro Lime Vinaigrette

Want a deliciously different pasta salad?  The cilantro lime vinaigrette in this salad is a refreshing change from Italian pasta salads.  This recipe is an adaptation from a local restaurant that you will want to add to your menu!  You can make this salad a main dish if you would like by adding cooked shrimp or chicken.  This is one of our favorite salads at our house!

 

Pasta Salad with Cilantro Lime Vinaigrette

      Salad:

      8 oz farfalle or bow tie pasta                      1 c julienned carrots

      1 Tbsp olive oil                                         1 c  julienned red bell pepper

      2 Tbsp minced fresh parsley                      1 c julienned green bell pepper

      2 Tbsp minced fresh cilantro                      1 basket cherry tomatoes, halved

      2 Tbsp minced scallions                            1 lb salad cooked shrimp or chicken (opt)

            

      Cilantro Lime Vinaigrette:

       3 cloves garlic, minced                               ¼ c white wine vinegar

       ¼ c minced cilantro                                    1 tsp salt

       2 Tbsp Dijon mustard                                 ½ tsp pepper

       juice & zest of 1 lime                                  2/3 c canola oil            

Cook the pasta al dente using package directions.  Rinse under cold water and drain well.  Toss with olive oil in large bowl.  Add rest of salad ingredients and mix gently.  

Combine all vinaigrette ingredients except oil in blender.  Add oil in a fine stream, blending until well mixed.    Add vinaigrette to pasta and toss gently.  Chill until serving time.  Serves 6-8.

Lemony Lemon Bars

Ok, I have taken a long hiatus.  Life got crazy and then I just didn't know if the time it takes to post was worth it and if it was helpful to anyone.  I do like to share with you the beautiful quilts I find and the yummy recipes I like, so let me know if you find it worthwhile.  Last night I was mentioning to one of my sons how long it has been since I have posted and he replied, "That's pathetic."  Haha.  I don't want to be pathetic, so here I am again!

I thought I would share my Lemon Bar recipe.  Be warned, this is a LEMON bar!  No wimpy "Is this lemon?" taste here.  I love lemon and I just couldn't find a recipe that had a really good lemon flavor with a delicate crust, so I started experimenting a few months ago.  I tried all sorts of recipes but couldn't find one that was just perfect.  Then I started to combine them to get a good lemon flavor in the filling with a crust that just melts in your mouth.  It took a while, but this is what I came up with - and I really like it.

I use a large food processor which makes it fast to mix the ingredients.  If you don't have one, you could use a stand or hand mixer or even a fork to mix the crust into small pieces.  I use parchment paper to line the pan.  I find it very easy to take out of the pan and cut them.  You don't have to line the pan, but it really is a slick method.  So all you lemon lovers - Enjoy!

Lemony Lemon Bars         

Crust:                                                 Filling:

1-1/2 c flour                                       zest of 2 large lemons

2/3 c powdered sugar                         2-1/2 c sugar

3 Tbsp cornstarch                              1 c butter ( 2 sticks)

½ tsp salt                                           8 eggs

¾ c butter (1-1/2 sticks)                      4 Tbsp + 1 tsp cornstarch

                                                         ½ tsp salt

                                                         ¾ c juice of lemons (3-4 lemons)  
                                                             

Pre-heat oven to 350° F.  For the crust, blend flour, powdered sugar, cornstarch & salt in a food processor.  Add butter cut into slices & pulse till the mixture is fine.  Butter the bottom of a 9” x 13” pan.  Line pan with parchment paper with the paper coming up over the sides like a sling.  Place another piece going the opposite direction with the paper coming just above the sides.  Press the paper into the corners.  This will help to remove the bars from the pan.   Pour the crust into the pan and press evenly across the bottom & 1/2" up the sides.  Bake at 350° for 20-25 minutes or until lightly browned.

In the meantime, prepare the filling in the food processor.  Add zest, sugar and butter to the work bowl.  Pulse until well combined.  Add eggs, cornstarch & salt.  Pulse until combined.  Add juice of the lemons.  Pulse until combined.  Pour onto hot crust & reduce oven to 325° F.  Bake for 40-45 minutes or until filling is set when lightly jiggled & top is starting to get light brown.  Let pan cool completely on rack or in the fridge. 

Using the parchment paper, gently lift the bars from the pan to a cutting board.  Cut into squares and use a fine sieve to sprinkle top with powdered sugar.  Add a raspberry or half a strawberry on the top as garnish if desired.