Pasta Salad Recipe

Pasta Salad Recipe

As the sun-kissed days of summer roll in, there’s nothing quite as satisfying and refreshing as a delightful pasta salad. With its vibrant medley of colors, flavors, and textures, pasta salad has become a staple dish for picnics, backyard barbecues, and gatherings under the open sky.

We’re diving into the art of creating a truly scrumptious and effortless summer pasta salad. We’ll guide you through the process of selecting the freshest ingredients, mastering the art of making the ideal dressing, and arranging the components in a way that elevates each bite. From the satisfying twirl of al dente pasta to the burst of juicy tomatoes, crisp cucumbers, and other garden-fresh delights, every forkful is a celebration of summer on a plate.

Ingredients:

For the Salad:

  • 12 oz (340g) of your favorite pasta (such as rotini, fusilli, or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (a mix of colors), chopped
  • 1/2 cup red onion, finely sliced
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, torn

For the Dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup (optional, for sweetness)
  • Salt and freshly ground black pepper to taste

Optional Toppings:

  • Roasted pine nuts or chopped nuts of your choice
  • Sun-dried tomatoes, chopped

Instructions:

Boiling the Pasta:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to the package instructions until al dente.
  3. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This helps maintain its texture and prevents sticking.

Preparing the Dressing: 4. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, and honey or maple syrup (if using).

  1. Season the dressing with salt and freshly ground black pepper to taste. Set the dressing aside to allow the flavors to meld.

Chopping and Prepping Vegetables: 6. While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, chop the bell peppers, finely slice the red onion, and pit and slice the black olives.

  1. Toss the chopped vegetables together in a large mixing bowl.

Adding Protein and Extras: 8. If you’re adding protein, such as grilled chicken, shrimp, or beans, now is the time to include them. Add them to the bowl with the vegetables.

Combining Everything: 9. Gently add the cooled pasta to the bowl of vegetables and protein. This ensures even distribution of ingredients.

  1. Sprinkle the crumbled feta cheese and torn fresh basil leaves over the pasta and vegetables.

Incorporating the Dressing: 11. Give the dressing a final whisk to ensure it’s well combined, then drizzle it over the pasta salad.

  1. Use tongs or a large spoon to gently toss the pasta salad, coating all the ingredients with the flavorful dressing.

Final Touches: 13. If using optional toppings like roasted pine nuts, sun-dried tomatoes, or bacon bits, sprinkle them over the salad for added texture and taste.

Chilling and Serving: 14. Once the pasta salad is well mixed, cover the bowl with plastic wrap or a lid and refrigerate it for at least 1 hour before serving. This allows the flavors to meld and intensify

Variations:

  1. Greek-Inspired Pasta Salad:
    • Swap the vinaigrette dressing for a Greek-style dressing made with olive oil, red wine vinegar, oregano, and lemon juice.
    • Add Kalamata olives, crumbled feta cheese, red onion, and diced cucumber.
    • Include chopped fresh parsley and a sprinkle of dried oregano for that authentic Greek taste.
  2. Creamy Pesto Pasta Salad:
    • Toss the cooked pasta in a creamy pesto sauce made with basil, pine nuts, Parmesan cheese, garlic, and olive oil.
    • Add cherry tomatoes, mozzarella balls (bocconcini), and fresh spinach leaves.
    • Garnish with extra Parmesan and toasted pine nuts for added richness.
  3. Mediterranean Pearl Couscous Salad:
    • Swap traditional pasta for pearl couscous (Israeli couscous) for a unique twist.
    • Combine with chopped cucumber, roasted red peppers, artichoke hearts, and diced red onion.
    • Drizzle with a lemon-herb vinaigrette and crumble feta cheese over the top.
  4. Caprese Pasta Salad:
    • Embrace the flavors of a Caprese salad by using mini mozzarella balls, cherry tomatoes, and fresh basil leaves.
    • Toss with cooked pasta and drizzle with a balsamic glaze or reduced balsamic vinegar.
    • Season with salt, pepper, and a touch of extra-virgin olive oil.
  5. Tropical Fruit Pasta Salad:
    • Create a sweet and savory pasta salad with the addition of tropical fruits like mango, pineapple, and diced papaya.
    • Mix in cooked and chilled shrimp for a delightful combination.
    • Dress with a coconut-lime dressing and garnish with toasted coconut flakes.
  6. Roasted Vegetable Pasta Salad:
    • Roast an assortment of your favorite vegetables, such as zucchini, eggplant, and red onion, until caramelized.
    • Toss with cooked pasta and add crumbled goat cheese and toasted walnuts.
    • Drizzle with a balsamic reduction or lemon-tahini dressing.
  7. Italian Antipasto Pasta Salad:
    • Create an antipasto-inspired pasta salad by combining marinated artichoke hearts, sun-dried tomatoes, pepperoncini, and sliced salami.
    • Add cooked tortellini or rotini pasta and toss with an Italian herb vinaigrette.
    • Garnish with fresh parsley and grated Parmesan cheese.



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