Easy Peasy Pasta Salad

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!