When it comes to pasta count the memories not the calories right? How many times have you enjoyed a nice pasta dinner with a loved one? How about a special picnic with some delicious Pasta Salad? Pasta is so versatile, the possibilities are endless. Check out 5 Pasta Salad recipes from a good classic to a little kicked up version with grilled veggies. Enjoy!
Pam’s Classic Pasta Salad
Serve 4-6
1 lb bowtie pasta
can black olives, drained
1 pkg grape tomatoes, halved
1 pkg pepperoni diced
1 pkg sharp white cheese, cubed
2 Tbsp capers
1 Tbsp garlic salt
2 cups Italian Dressing
1. Cook pasta per directions and then run under cold water.
2. Mix half of dressing in everything when making it. Mix other half right before serving.
Angie’s note; named after my Mom Pam, she loved to make Tuna Salad & Potato Salad but every so often she would make this pasta salad which I loved. I think I may have added the capers, not sure she knew about those. Her magic ingredient was always black olives.
Peppery Pasta Salad
Serves 4-6
1 lb rotini colored pasta
1 cup grape tomatoes, halved
1 cup frozen sweet peas
1 red pepper, seeded & diced
1 yellow pepper, seeded & diced
1 orange pepper, seeded & diced
1 cup crumbled feta cheese
1 cup extra virgin olive oil
3 lemons, zested and juiced
1/4 cup oregano
2 Tbsp salt
1/4 cup pepper
- Cook pasta per directions and then run under cold water.
- Whisk together pepper, salt, oregano, lemon juice, lemon zest and extra virgin olive oil.
- Gently mix everything together. Keep refrigerated until one hour before your meal and then serve close to room temperature.
Grilled Veggie Pasta Salad
4-6
1 lb elbow pasta
1 jicama peeled, diced
1/2 seedless cucumber bite size pieces
1 quart cherry tomatoes, halved
3 ears of corn, shucked
1 Tbsp capers
1 Tbsp garlic salt
2 Tbsp chipotle seasoning, divided
1/4 cup olive oil, divided
1/4 cup lemon dressing
1 lemon zest, juiced
- Cook pasta per directions and then run under cold water.
- Mix 2 Tbsp oil with 1 Tbsp chipotle. Baste on corn.
- Start grill by giving husband a beer 🙂
- Grill corn on high for 3-5 min charring some of corn.
- After corn cools hold in large bowl and cut off kernels.
- Sprinkle pasta with garlic salt and chipotle.
- Whisk lemon dressing, juice, zest and remaining oil together.
- Mix cucumbers, tomatoes , jicama, capers and corn in with pasta.
- Mix in dressing and refrigerate for 4-24 hours.
Rainbow Pasta Salad
Serves 4-6
1 lb rotini colored pasta
1/2 cup grape tomatoes, halved
1 cup frozen sweet peas
1 yellow pepper, seeded & diced
1 orange pepper, seeded & diced
1/2 cup extra sharp cheddar cheese, diced
1 cup Italian dressing
2 Tbsp salt
2 Tbsp Italian Seasoning
1 jicama, peeled and diced
- Cook pasta per directions and then run under cold water.
- Mix gently and garnish with extra Italian Seasoning.
Greeky Pasta Salad
Serves 4-6
1 lb penne pasta
1 cup grape tomatoes, halved
1 seedless cucumber, diced
1 can of artichokes, diced
1 cup of feta cheese
1 cup of a light greek dressing or a basil lemon dressing
1/4 cup banana peppers diced
- Cook pasta per directions and then run under cold water.
- Mix gently and enjoy with pita bread.
Pasta salad tips
- Undercook pasta by about 2 min.
- Cook pasta 1-2 days before needed, keep in fridge with some dressing mixed in.
- Make your pasta salad one day before needed to help the flavors to blend.
- Always reserve some of your dressing to mix in right before enjoying.
- Leftovers are great!
Pass the pasta salad please 🙂
-Angie