If there is one thing in life that is super versatile and easy to throw together, it’s a good pasta salad! What I find to be so cool is that you can find so much variety when it comes to this salad! There really is no standard pasta salad recipe. And it is super easy to make!
One of my requirements for a salad is that it needs to be safe to eat while in the hot sun. We all know that everyone gets antsy with a mayo-salad, and it always gets thrown away at the end of the picnic or day at the beach. But if you do a vinegar-based salad, it can last so much longer!
I find that the veggies in this pasta salad really utilize the best that summer has to offer! These veggies are at their peak during this time of year which guarantees this salad to be especially delicious when enjoyed now!
Now, when considering what kind of pasta to choose for your salad, I would think about what all is going in it. Will it have a thick dressing? Will it have cheese? Will there be a ton of veggies in it? Preferably, you want a pasta that has all kinds of ridges and crevices for the dressing and mix-ins to kinda get caught in. This ensures a flavorful bite every time.
Pasta cookery stays the same when making a pasta salad. You don’t want to under cook it and have crunchy pasta, but you also don’t want to overcook it and have a soggy salad. 9 minutes would be the longest I cook dry pasta to make a salad. You also want to make sure that you cool down your pasta completely. This helps to keep the integrity of the rest of the yummies in the salad. Dress your salad heavy as the vinaigrette will soak up some in the noodles.
This recipe is super simple and easy to make and it does, I believe, a fantastic job of screaming summer when you take a bite! Make this salad for part of your lunch or dinner for tomorrow. If the kiddos aren’t in school yet, this would be perfect for a last hoorah BBQ before schools starts! This would pair perfectly with:
Some grilled chicken and Moroccan BBQ,
this Lemon and Herb Potato Salad and
Send this summer off with a bang, shall we?
What are your favorite ways of making pasta salad?
- 3 ears corn roasted and cut off the cob
- 1 each bell pepper small dice
- 1 bunch scallions thinly sliced
- 5 each small radiches thinly sliced
- 2 tablespoons capers rough chopped
- 1/3 cup olives rough chopped
- 2 tablespoons parsley rough chopped
- 1/2 ounce basil chiffonade
- To Taste salt and pepper
- 1/3 cup salt, pepper, red wine vinegar, fresh thyme
- 1/3 cup EVOO
- 1 pound pasta uncooked
Put on a medium saucepot, filled with water, to boil and add salt. When water boils, cook pasta, about 7-9 minutes or until tender. Drain and lay on a sheetpan lined with parchment paper and cool in refrigerator, about 30 minutes.
Combine all of the veggies in a bowl with the chopped parsley.
Once pasta is cooled, mix in with the veggies. Season with salt and pepper and add the basil (make sure to cut it right before adding in pasta, otherwise it will brown).
Dress the salad with vinegar and olive oil, mix to coat evenly.
Refrigerate until ready to serve.