The other day, I was eating egg noodles, and I had this revelation that a cool salad could be very nice with addition of pasta. I was sort of thinking about the different courses that you get at an Italian restaurant--iceberg lettuce salad, an entree (like eggplant parmigiana) and a side of pasta.
What if all those elements are combined? Typing this now, I know it sounds like some sort of stoner fantasy. But I mean instead, what if you tipped all those proportions into a more healthy proportion?
For the first incarnation, I made a salad of watercress, arugula, parley and oregano leaves topped with tomatoes and oregano flowers. Having dressed it with lime and grapeseed oil, I topped it with warm tortellini, using High on the Hog's egg noodle recipe, stuffed with Greek feta and Greek mizithra cheese. Finally, this got a deserving kiss of parmesan, and voila pasta salad.