Copycat Supreme Pasta Salad

This is my take on a famous "brand name recipe" from years ago.  A coworker's wife would send a giant bowl of it to our office parties and it was always the first thing to disappear from the table.  She always made it with spaghetti, but feel free to use any pasta you like.  This recipe is great for picnics and it keeps well for several days in the fridge so you can easily make it ahead.

Start by making the seasoning mixture by combining romano cheese, sesame seeds, paprika, kosher salt, celery seed, poppy seeds, garlic powder, black pepper, and cayenne pepper.  

Note:  the cheese should be ground.  If your cheese is grated, process it in a mini food processor until it resembles coarse meal.

Have all the other ingredients ready to go - this recipe is a simple dump and mix together kind of thing.  The pasta should be cooked, rinsed with cold water, and drained - the vegetables should be chopped - and the dressing can be bottled, homemade, or mixed from a packed (that's what I did - Good Seasons Zesty Italian made with red wine vinegar).

Sprinkle the seasoning mixture over the pasta (cooked, rinsed with cold water, and drained), then add the vegetables and dressing.  Toss well and serve cold.

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Items used to make this recipe:

(affiliate links)

• chef's knife https://amzn.to/3zApxrh

• cutting board https://amzn.to/3fwk8e2

• mini processor https://amzn.to/3zH0FOt

• italian dressing mix https://amzn.to/3NxhBNl

• McCormick salad supreme seasoning https://amzn.to/3h1ji9n

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Copycat Supreme Pasta Salad

makes 12-16 servings

Printable Recipe

Ingredients

Seasoning Mix:

• 1/4 cup ground romano cheese (or parmesan)

• 1 tablespoon sesame seeds

• 1 tablespoon paprika

• 1 teaspoon kosher salt

• 1 teaspoon celery seed

• 1 teaspoon poppy seeds

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cracked black pepper

• 1/4 teaspoon cayenne pepper

Additional Ingredients:

• 1 pound pasta, cooked, rinsed with cold water, and drained

• 2 cups diced green bell peppers

• 2 cups diced ripe tomatoes

• 1 cup diced cucumbers

• 8 ounces italian salad dressing

Directions

1. In a small mixing bowl, make the seasoning mixture by combining the first 9 ingredients together.

2. In a very large mixing bowl, sprinkle the seasoning mixture over the cooked and cooled pasta; add the remaining ingredients and stir well.

Note

• You may substitute 1/4 cup (4 tablespoons) of McCormick Salad Supreme Seasoning for the seasoning mix above.

Spicy Leeks and Rainbow Chard

I found the most beautiful rainbow chard and baby leeks at the farmer's market and decided to come up with a recipe that featured both.  It's excellent served as a side dish, but it's equally good into an omelet.  

I was so taken by the beauty of my rainbow chard, I forgot to take a number of the prep photos for this recipe, but be sure to wash the produce well and spin it pretty dry in a salad spinner (I think I use mine just about every day!).  This recipe involves a lot of chopping too, but a good sharp chef's knife will make fast work of it.

Start with a bunch of swiss chard, stems and leaves separated.  Cut the tender leaves into ribbons and chop the stems into 1/2-inch lengths - you can see how I separate the stems from the leaves here in my recipe for Swiss Chard with Bacon and Garlic.  

In a large skillet, saute 4 stips of thick bacon, cut into small pieces (called "lardon" in the biz).  When the bacon is done just the way you like it, remove it from the skillet, but leave all the drippings in the pan.

Over medium heat, saute the chopped chard stems with a pinch of kosher salt in the bacon drippings until softened, about 4 minutes.

Add the leek rings with another pinch of kosher salt (be sure to wash well - leeks can have a lot of sandy grit hiding between the leaves).  Saute for another 4 or 5 minutes until the rings have separated and become tender.

Add the chard leaves that have been cut into ribbons.  Stir for about a minute until the leaves wilt.

Return the cooked bacon to the pan.

Add a tablespoon of sriracha....

And 1/4 teaspoon of red wine vinegar.  Stir until mixed well and serve.

Items used to make this recipe:

(affiliate links)

• salad spinner https://amzn.to/2wA40AL

• veggie wash https://amzn.to/2jUg3A1

• sriracha https://amzn.to/3ozOX2I

• chef's knife https://amzn.to/2KeWw8g

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Spicy Leeks and Swiss Chard

makes 4 servings

Printable Recipe

Ingredients

• 4 slices thick cut bacon, cut into lardon (small strips)

• swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately

• 4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings

• kosher salt to taste

• 1/2 teaspoon red wine vinegar

• 1 tablespoon sriracha

Directions

1. In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.

2. Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.

3. Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.

4. Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.

5. Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well. Serve immediately.