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Cuisine Quest: Chilled pasta, American style

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(Lesli J. Neilson | The Salt Lake Tribune) Shrimp, shell pasta, celery, onion and red bell peppers come together with a small amount of mayonnaise to make a refreshing salad.

By lesli j. neilson

The Salt Lake Tribune

First published Apr 03 2012 10:41AM
Updated Aug 5, 2012 11:31PM

In the five years I lived in Italy, I never saw pasta served cold, let along as the main ingredient in a salad. That’s not the case here at home. Introduced around the 1900s, chilled pasta salads have evolved to include everything but the kitchen sink.

Reader Jessica Sims wrote in to ask for the recipe for macaroni and shrimp pasta salad from Meier’s Catering Co. in Salt Lake City or the shrimp pasta salad recipe from Skool Lunch. The owner of Meier’s didn’t want to part with his recipe, so we did some research and came up with our own.

Requests • April Bickel would like the recipe for RJ Wheatfields cinnamon herb tea.

Sally Beesley is looking for the lasagna recipe from Le Parisien.

Jacob Johnsen is "in desperate need" of the chocolate chip cookies that ZCMI used to sell.

Tina Honsvick wants the recipe for the fluffy breadsticks from Gabor Brothers Main Street Grill in Layton. They are sprinkled with garlic butter and parmesan cheese.

Jeff Richman is looking for the chile verde recipe from the Fiesta Mexicana in Ogden.

Send requests to lneilson@sltrib.com or c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101.

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