Pico pasta salad

CUISINE & CULTURE | ANGELINA@ANGELINALARUE.COM

Experiencing a nice dinner at a restaurant, then going home and trying to duplicate the recipe can be challenging but rewarding, especially if you nail it. And being able to make it anytime you want is convenient.

I have frequented a local burger joint for years that has the best pasta salad, served over chopped lettuce with pico de gallo and topped with grilled chicken. I order mine veggie-style, with sauteed mushrooms replacing the chicken. And it can be ordered with crumbled feta cheese as well. The base of the salad dressing is made with salsa, which, along with the pico, gives the dish a spicy bite.

I enjoy this anytime I meet friends at the restaurant for lunch, but also benefit from the concept of this recipe at home.

This is a hearty salad that serves well for lunch or dinner. The portions are large for two entrees, or will make four side-salad servings. You may prefer chicken in place of, or in addition to, the mushrooms. And feta is always optional.

Creating this salad at home is not only convenient, but also economical.

Enjoy food made fresh!

Pico Pasta Salad

6 ounces dry fusilli pasta 8 ounces fresh button mushrooms ½ teaspoon season salt ½ cup prepared salsa 1 tablespoon olive oil 2 tablespoons freshly squeezed lime juice, divided 1 Roma tomato, finely diced 1 jalapeno, stemmed, seeded, and finely diced ¼ onion, peeled and finely diced ½ teaspoon salt, divided 1 heart of Romaine lettuce, trimmed and chopped Prepare pasta per package instructions. Drain, and set aside.

Wipe mushrooms clean with a damp cloth. Trim woody ends off the mushroom stems. Slice each mushroom into 4 slices. Heat a non-stick skillet over medium heat. Add the mushrooms to the hot skillet. Season with season salt and stir to combine. Cook over medium heat for 8 to 10 minutes, until mushrooms turn golden brown.

In a small bowl, whisk together salsa, oil, 1 tablespoon lime juice, and 1/4 teaspoon salt.

To make pico de gallo, place diced tomato, jalapeno, and onion in a small bowl. Toss to combine.

Add 1/3 of the dressing to the cooked pasta, with the remaining 1/4 teaspoon salt, and toss to combine.

Place a portion of the chopped lettuce into an individual salad bowl. Add a portion of pasta, pico de gallo, and mushrooms. Drizzle on a couple tablespoons of dressing and serve. Makes 2 to 4 servings.

Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.