Pasta Salad a la (Dion) Jones

Bonjour,

Well, the weather is acting up again. It is snowing, and I am sitting in front of my computer trying to think of what to say to you. My mind is wondering to Hawaii where I lived for 10 years. In Honolulu, exactly. Those were the good old days. 365 days of sunshine, soft breezes and beautiful beaches. I worked for United Air Lines then and I had a great friend, George Mendreshora. He was French Canadian,  a classically trained chef and the Executive Chef for United Airlines. One day my husband and I were flying back from the "mainland", as we called the Continental US, to Honolulu in first class, and when we opened the menu I saw a recipe he named after me. That was an incredible surprise! It was called " Pasta Salad à la (Dion) Jones". So here it is. I hope you will enjoy it as much as I still do.

Pasta Salad à la (Dion) Jones

1 pound corkscrew pasta
3/4 cup Julienne of beef salami (hard salami)
3/4 cup Julienne of Swiss cheese
1/3 cup red peppers, cooked and diced
3/4 cup green peas, cooked
Salt and pepper to taste
1 cup Italian  dressing
1/4 cup green scallions, sliced fine 

1) Cook the corkscrew pasta in boiling water with a touch of salt. Then chill with cold water and drain well, (it will stop the cooking). DO NOT OVERCOOK THE PASTA.

2) In a mixing bowl, mix all the ingredients. Adjust to taste with salt and pepper.

3) use your favorite Italian dressing to coat.

Note: You can use any pasta of your choice and adjust the amount of salami and cheese to your liking. 

Serves: 4

À bientôt! See you next week!

© CaféDion 2010