For all you readers who can’t get enough of Kitchen Guy Jim Gray’s recipes, here’s a few more ways to stay in touch with the chef (and raid his kitchen for great meal ideas).
You can subscribe to the Kitchen Guy Video Newsletter, where Jim sends out recipes and instructional videos via email. Subscriptions are free by writing to [email protected]. This month, Jim’s newsletter has two easy-to-make pasta salads – one Italian-style and one Greek-style. Both are perfect for a simple meal or side dish in the heat of summer.
Here’s what you need:
Pasta Salad with Fresh Basil, Tomato & Parmesan
12 ounces pasta, cooked (spirals or radiatore)
1/2 cup olive oil
2 Tbsp. lemon juice
1.5 cups fresh basil, firmly packed
3 cups Italian tomatoes, cored and chopped
3/4 cup Parmesan cheese
salt and pepper to taste
Greek Style Pasta Salad
12 ounces pasta, cooked (macaroni or spirals)
1/2 cup olive oil
2 Tbsp. lemon juice
2 garlic cloves, minced
3 medium tomatoes, cored and coarsely chopped
1 small cucumber, peeled, halved, seeded and sliced
1 small red onion, finely diced
1/4 cup flat-leaf parsley, shopped
6 ounces Feta cheese
8 anchovy filets (divided use)
12 Kalamata olives (divided use)
Here’s how to make it:
Pasta Salad with Fresh Basil, Tomato and Parmesan
Cook pasta in 4 quarts boiling salted water until al dente. Drain and cool, then toss with olive oil and lemon juice. Stir the pasta occasionally. Add chopped basil, tomatoes, cheese and salt and pepper. Mix thoroughly but gently. Garnish with fresh whole basil leaves and freshly shaved Parmesan.
Greek Style Pasta Salad
Cook pasta in 4 quarts boiling salted water until al dente. Drain and cool, then toss with olive oil and lemon juice. Stir the pasta occasionally.
Add minced garlic, chopped tomatoes, sliced cucumbers, diced onion, parsley, Feta cheese and 4 anchovy filets chopped fine. Mix gently but well. Serve pasta salad slightly chilled in bowls. Garnish with an anchovy filet and several Kalamata olives.
For this video and more, go to Jim’s food blog.