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The Perfect Summer Pasta Salad
What would summer be without at least one cookout or picnic that includes a vibrant and perfectly enjoyable, cold pasta salad? Each of the ingredients are a blend of textures that complement one another. A hearty and satisfying side dish that pairs well with grilled chicken, beef, or fish.Some Variations to Consider:
Pasta: You can use another medium-size pasta such as fusilli, gemelli, penne, cavatappi or bow tie pasta.
Cheeses: Romano cheese works well for parmesan cheese here.
Processed block mozzarella can be substituted for fresh mozzarella balls, just cut into small cubes.
Meat: Pepperoni could be used for salami
Veggies: Try cucumber in place of half of the bell pepper.
Kalamata olives for black olives
Dressing: Extra virgin olive oil or refined standard olive oil may be used here depending on how much of that flavor you want to shine through (extra virgin olive oil is stronger in flavor).
If in a rush you can use 1 cup of your favorite store-bought Italian dressing. Just cut back a little on the herbs added if it has a strong herby taste.
Pasta: You can use another medium-size pasta such as fusilli, gemelli, penne, cavatappi or bow tie pasta.
Cheeses: Romano cheese works well for parmesan cheese here.
Processed block mozzarella can be substituted for fresh mozzarella balls, just cut into small cubes.
Meat: Pepperoni could be used for salami
Veggies: Try cucumber in place of half of the bell pepper.
Kalamata olives for black olives
Dressing: Extra virgin olive oil or refined standard olive oil may be used here depending on how much of that flavor you want to shine through (extra virgin olive oil is stronger in flavor).
If in a rush you can use 1 cup of your favorite store-bought Italian dressing. Just cut back a little on the herbs added if it has a strong herby taste.
Helpful Tips
Cook pasta al dente as it can become super soggy once it absorbs some dressing. Just right to al dente or even 30 seconds shy.
Cut ingredients small for uniformity and so you can get some of each flavor in every bite.
Allow pasta salad some time to marinade so the veggies and pasta absorb more flavor. Refrigerate at least two hours before serving.
Store in fridge up to 3 days in an airtight container.
Cook pasta al dente as it can become super soggy once it absorbs some dressing. Just right to al dente or even 30 seconds shy.
Cut ingredients small for uniformity and so you can get some of each flavor in every bite.
Allow pasta salad some time to marinade so the veggies and pasta absorb more flavor. Refrigerate at least two hours before serving.
Store in fridge up to 3 days in an airtight container.
Salad Ingredients:
- Pasta (I used a multi-color fusilli)
- Meat-salami or pepperoni
- Pearl size mozzarella ball
- Diced grape tomatoes
- Diced red and yellow peppers or cucumbers
- Olives
- Grated Parmesan cheese
- Fresh parsley and basil
Italian Dressing Ingredients:
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 1 garlic clove minced
- Pinch of red pepper flakes
- Mix dressing in the blender. Taste test to balance ingredients.
- Add all salad ingredients to a large bowl.
- Add enough dressing to coat the pasta and mix well.
- Refrigerate leftover dressing and cover pasta salad to refrigerate also. Right before serving add more dressing if needed and grate more Parmesan cheese over the top.
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ReplyDeleteThanks for your taste testing for this recipe.
ReplyDeleteThis looks awesome! I love pasta salads. Thanks for sharing at the What's for Dinner party. Have a fabulous week!
ReplyDeleteIt's a great salad to bring for gatherings as ingredients can easily be increased
DeleteThis sounds delish! Visiting from the wonderful wednesday link up.
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