Crazy Monday Recipe ~ Lil Tiger's Pasta Salad

Oh my! How's your Tuesday? 

I'm a little late on posting our Crazy Monday Recipe, but here it is! This is a versatile pasta salad, so feel free to change it up if you don't have all the ingredients on hand. After all, how can you go wrong/mess up pasta salad?

And if you do mess up, eat the evidence. Go ahead, I won't tell.

So kick off your shoes and stay awhile (you know I've missed ya lately!) And while we're visiting, I'm excited to tell you about a few interviews we have coming up in the next few days and coming weeks...authors Erin Rainwater, Julie Carobini (she's cuter than the smile on a ladybug!), and my good friend who is also one of my favorite authors, Vickie McDonough. Also, coming soon is THE Ms. Lena Nelson Dooley (we love this lady--yes we do!), Maggie Brendan--you already love her books.

And we'll also visit with our cyber pastor (yes, he is a real guy, LOL) Pastor Pete Wilson (we love his blog Without Wax)--we'll chat with him about his new book PLAN B. I'm reading, and soooo needing, this book--I think you'll find it very insightful as well.

We'll also chat with musician Nate Fowler who'll join us in the next couple of weeks. 

Sounds like a lot, but there's more! If you're not subscribed to The Homestead Heart via the Feedburner, sign up now (located at the top of the sidebar on this page, just under the pic of the pool). Don't forget to verify your subscription when Feedburner sends you the email to do so--it's important to completing the subscription process.

Back to our main topic for today - FOOD!
We're calling this Lil Tiger's Pasta Salad, because that little guy is just crazy about it.

Lil Tiger's Pasta Salad

Shopping List and Directions

Cooked ingredients:

- Olive oil, 1/3 cup
- Garlic, 1 head ~ 8 cloves thinly sliced
- Large Black Olives, 2 cans ~ sliced or cut into halves
- Marinated Artichoke hearts, 2 jars (small) ~ half or 1/3 cut each (even though they're cut already, still cut down--like the picture to the right, that baby cut lengthwise would be just the right size)
- Hearts of Palm, 1 can ~ sliced a little thick
- Pasta, cooked al dente

Add-later ingredients (close to time of serving and when pasta is not hot or warm):

- Parmesan, sprinkle kind
- Hard Salami--optional, diced small (or cut in thick slices then cut again into fourths)
- Gruyere cheese (if you don't use salami or gruyere, I recommend a good amount of Parmesan cheese--who doesn't love cheese?)
- Parseley, freshly chopped

Add at-last-minute ingredients:

- Toasted pine nuts, a lot (I only use Costco's pine nuts, nothing compares and they keep in the freezer for a loooong time)


1)  Heat all olive oil on low in a large, deep frying pan, nonstick if possible.

2)  Add sliced garlic and slow cook for about 10 minutes, watch to make sure it doesn't burn. Once garlic is cooked to soft, go proceed to # 3).

3)  Add all the cooking ingredients (cooking ingred ONLY), including marinade from at least one jar of artichoke hearts (but not the hearts of palm juice)

4) Saute on low for about 10-15 minutes (you want ingredients to be hot).

5) While sauteing ingredients, cook pasta to al dente, and drain. Run cold water over the noodles, set aside to let drain more.

6) Depending on if you want your pasta salad hot or cold:

    a) Hot/warm - don't run cold water over pasta, but put in a large serving bowl, add hot ingredients from frying pan. Toss, then add fresh chopped parsley, salami and approx. 1/4 cup Parmesan cheese and toss again. Sprinkle with chunks of white cheese (but if you add it too soon, it may melt) Add pine nuts only to the top, because they tumble down to the bottom when you toss them in, they'll work their way down as folks serve themselves. Or you can have them on the side, already toasted and folks can add their own.

    b) Cold - Cool pasta, cool ingredients in the pan, then toss together in a large bowl.  Add chopped parsley, Parmesan cheese, salami, and white cheese and then toss again. Toasted pine nuts on the side (or a few sprinkled on for looks).

Enjoy at a picnic, potluck, or 
tucked away in the coat closet 
as you shamefully eat your 3rd serving 
out of sight of family and friends!

What? Works for me!


Julia M. Reffner said...

This sounds good and looks pretty. Thanks for posting.

Tina Dee Books said...

Hi Julia,

Thanks for stopping by!

It's really good. The last potluck I brought it to I'd made a ton and the hostess wanted to keep the leftovers for dinner that night, LOL.

If you make it and change any ingredients, share with us what you did differently, especially if you love the change.

Have a great day, sweetie!

Ginny said...

Mangia! This looks sooo good! ;)

A J Hawke said...

Hi Tina,

I'm not a great pasta cook, but I enjoy eating it. I think even I could manage this recipe from your wonderful directions and pictures. Thanks for the post.

A J Hawke

katdish said...

Holy cow! That's a lot of garlic! It looks wonderful!

Pete will be in my town this Sunday. Gonna go stalk him and get him to sign my book!

Tina Dee Books said...

I make enough of this for us all to have some, come'n over!

katdish! Oh, what fun to see Pete! I can't wait to sit in that church one day, next to all those sweet folks. Been fun meeting them over the internet. And I really would love to sip tea or coffee with you and Billy one day...