Wisconsin Energy Cooperative News

Pasta Salad With Ramp Dressing

Ramps are similar-looking to a green onion, only the leaves are more broad, they are shorter, and often have some purple coloring on the stem. Often found in April, May, and June, they are more potent in flavor than leeks or scallions, and have a definite garlic flavor. Used in salads, pesto, rice, pasta, and potato dishes.

CourseMain Dish, Salads

Servings

6

Servings

6

Ingredients

Salad

1lb cooked pasta
3cups cooked salmon or chickencut into bite-sized pieces

Dressing

1Tbsp oregano
2tsp thyme
1/3cup fresh parsley
10 rampscleaned with roots removed, cut into 1-inch pieces (including white and green parts)
1Tbsp red wine vinegar
1/2cup olive oil
Salt and pepperto taste

Instructions

Salad

Prepare pasta and salmon or chicken in advance, and cool to room temperature or refrigerate until needed; combine.

Dressing

Place all dressing ingredients into a food processor and pulse until desired consistency for a salad dressing. If too thick, add extra olive oil.
Add dressing to prepared pasta salad.
Refrigerate several hours; serve cold.

Recipe Notes

Recipe courtesy of Karen Vick, Onalaska, WI.