The other night I had a hankering for a bit of carbs, a bit of veggies, but I really didn't want the heaviness of making pasta. The cure? Pasta salad of course. Something about a light vinaigrette and veggies tossed among-st the noodles that makes it feel 'lighter' for me. Is it really lighter? Probably not, but the right portion and with the ability to customize your own mix-in's, I'll let you be the judge.
Step 1:
- Cook Pasta according to package instructions.
- Rinse with cold water when straining. (Helps is cool quicker!)
- Set Aside
Any kind of pasta will work, my favorites are Penne, Fusilli, Cavateppi and Farfalle. The tri-color Rotini makes a for added color! Anything spiral or with grooves is great for pasta salad as it will turns every little nook and cranny into a flavor filled bite! Filled Tortellini make for a heavier but very tasty dish as well.
Step 2:
- Add in ANYTHING you want. Literally. Sometimes I buy exactly what I feel like eating, other times I clean out my fridge and make a 'leftovers' pasta salad.
For this recipe I added:
-Green Onion (chopped)
-Cherry Tomatoes (halved)
-Black Olives (halved)
Mix-in Ideas:
-Olives
-Tomatoes (all varieties)
-Bell Pepper
-Cheese cubes (soft jack or mozzarella are extra tasty!)
-Feta or Blue cheese crumbles
-Shredded or Shaved Parmesan
-Onion (Red onion makes for a crisp addition)
-Chunks of Meat (Ham & Salami pair well with the cheese!)
-Prosciutto
-Lettuce - really give it the 'salad' feel
-Broccoli or Cauliflower florets - raw is best
-Bacon
-Asparagus (cooked & cooled)
-Kale
-Avocado - best if used as a topper since it can get mushy
-Shrimp, Tuna, or Crab ,eat
-Spinach
-Shredded Chicken, Beef, or Pork
-Green Chile's - makes for a great 'fiesta style' salad
-Peperoncini
-Jalapeno - for a kick!
-Garbanzo beans
-Pinto Beans
-Kidney Beans
-Canned Artichoke Hearts
-Mushroom
-Bean Sprouts
-Zucchini or Carrots - shredded or julienne cuts are best for salads
-Peas - use defrosted frozen peas, not canned!
-Sunflower Seeds
-Sun-dried Tomatoes
-Fresh herbs: Rosemary, Basil, Tarragon, Mint, Cilantro, Parsley
Dressing:
- 1 Tbsp Lemon Juice
- 1 Tsp Dijon Mustard
- 1 Garlic clove minced - store bought minced garlic works too!
- 1/2 Cup Extra Virgin Olive Oil
- Italian Seasoning - to taste
- 1 Tbsp White Wine Vinegar
- Salt & Pepper - to taste
- Onion or Garlic Powder - to taste
Feel free to add in additional seasonings to customize your taste!
Sometimes I add paprika or extra lemon also.
Mix it all up with a whisk in a Mason jar or glass container - avoid using plastic if possible.
If you double or triple the recipe you can keep the dressing on hand in the fridge, make for a tasty topping for other salads or a quite drizzle on a sandwich.
Step 3:
- Mix the pasta, mix-in's, and dressing together, toss to coat as much as possible.
- Refrigerate for extra cooling - usually 20-30 minutes is long enough (depending on how cold your fridge is)
- When cold enough for your liking - Serve!
