It’s a Middle Eastern red pepper and walnut “spread”. Goskids call it dip…and use chips/veggies to scoop/shovel up LOTS of it.
I use NYT recipe…
and no, I don’t bother roasting it…just grab a pepper from freezer. GF bread crumbs.
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I saved it as Conmama’s Pepperoni Pasta Salad and can’t wait to try it. It’s similar to a beloved pasta salad my husband’s aunt used to make, but has a few differences that I’m sure are delicious. I love pasta salad!
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@conmama, how is the pasta salad served? With what do you typically serve with it?
I’m bringing lunches, trying to figure out if I can do an assortment of salads.
You’re likely going to have more lake house visitors than you desire! I’m sure it’s delicious! Trying it this week!
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Curious what @conmama serves with it. Since it already has a grain/carb and a couple protein sources I think I’d want a big platter of watermelon sticks. Extra but some crusty bread would be good too!
I usually serve it with some sort of sandwich, burger, brats. My favorite Spicy Chicken sandwiches. Sprinkle liberally Cajun seasoning of chicken breasts (sliced lengthwise so not so think), grill them and then put pepper Jack cheese slices on them until melted. Serve on hoagie bun.
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I am the family deviled egg maker. My other party go-to is sweet and sour meatballs. Sauce = equal amounts of grape jelly and Heinz chili sauce, put in small crockpot with Trader Joe’s party-size meatballs to heat. Always a huge hit! A team mom was kind enough to share this secret with me when she brought it to a team dinner, and I have used it MANY times in the years since!
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I used to make crock pot meatballs that way. It was a hilarious secret that my daughter hated the taste of everything grape (not allergic), but loved those meatballs.
I have used a similar sauce (Heinz chili sauce and currant jelly) with lil’ smokies in a crockpot.
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When sending a meal to a family dealing with illness etc, I like doing Egg Casserole (a breakfast, lunch or dinner food). I leave out the green chilies and add a jar of green salsa… also chips to mix/match for snacks.
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Bacon wrapped dates. When people know I’m bringing it they meet me in the parking lot to “help me carry it in.”
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Chicken, cream cheese, curry, chutney dip. My mother said she used to make it with crabmeat. Good luck fighting me to get your fair share of it.
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I want both of these please!
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Those bacon-wrapped mejool dates are the bomb! I like them stuffed with a mixture of cream cheese and goat cheese or cream cheese and Gorgonzola cheese. A favorite local restaurant where we used to live served the latter combo of cheeses, and they were listed as, “Cheap Dates,” on their menu. They were much cheaper to make at home, however!
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Avocado and tomato salsa-chop
Shallots, Roma tomatoes, avocados, jalapeño, and cilantro. Add juice of two limes, olive oil, salt and pepper. Mix gently so not to mash the avocado. Sprinkle with some queso fresco. Enjoy with chips or in a taco or over grilled chicken or fish.
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It’s official @conmama! Lake house pasta salad was a huge hit in our house tonight! I had to use Colby-Jack cheese because my store didn’t have just Colby. The dressing was excellent and DH and DD said it made the whole dish go ka-POW 
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I’m so glad!! Actually I use those cheese cubes, too. I just couldn’t remember what other mix was in there. Did you chill the pasta overnight?
I am an early bird so I made it at 5:30 this morning and I tossed the bowl in the freezer until 7 to give it a head start cooling. It stayed in the fridge for the rest of the day. I don’t have anything to compare it to but it really was delicious!
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That pasta salad does look amazing. Sadly us lactose intolerant types will probably have to most be satisfied with admiring and perhaps sampling.
You mean because of the cheese?
Yup—sad so many things have cheese and dairy. The fake cheese just doesn’t work right.