Pasta à la Kitchen Sink
Presented by: Susan Vigil, Seattle
Cook's Note: I got this recipe from my daughter’s mother in law, Barbara Tempelis, who got it from relatives in the Midwest. It really contains everything but the kitchen sink! Add or remove anything you like. Make several hours ahead and chill to blend flavors. These directions have you make the almonds and prepare the bacon first, but you can do them after you’ve got the salad in the fridge.
Ingredients for Candied Almonds
- 1 tablespoon corn syrup
- 1/2 tablespoon sugar
- 1/2 cup slivered almonds
Ingredients for Ginger Dressing
- 3/4 cups sour cream
- 2 tablespoons grated fresh ginger
- 1 clove garlic, crushed
- 2 tablespoons seasoned rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1/4 tablespoon hot pepper sauce, or to taste
Ingredients for Salad
- 6 strips bacon
- 8 ounces uncooked rotini pasta
- 2 cups cubed, cooked chicken
- 1 rib celery, sliced thin
- 1/2 cup chopped green onions
- 1 11-ounce can mandarin oranges sections, drained
- 2 cups seedless green grapess, halved
- 2 avocados, peeled, pitted and diced
Prepare the almonds: Preheat oven to 325 degrees. In a small bowl, combine the corn syrup and sugar; stir in the almonds and coat well. Cover a baking sheet with foil or parchment and scatter the almonds, breaking up large bunches. Bake 12 to 18 minutes, until they have begun to brown. Cool and peel almonds off paper or parchment, breaking up clumps; set aside.
Fry the bacon crisp; drain on paper towel, crumble and set aside.
Cook the rotini according to package directions. Drain, rinse in cold water, and drain again.
In a large bowl combine the rotini, chicken, celery, green onions, mandarin oranges, grapes and avocados.
Prepare the dressing: Combine the sour cream, ginger, garlic, vinegar, soy sauce, honey, and hot pepper sauce in a blender or food processor.
Toss salad and dressing, and chill several hours to blend flavors.
Just before serving add bacon and almonds. Toss well and serve.