I’ve made many pasta salads before (see here and here), but I realized that I didn’t have a really good classic pasta salad with a vinaigrette dressing on the site. Note: if you do decide to make this in advance, toss on some whole basil leaves before serving to make your salad instantly prettier. I took extra care to make sure that all of this week’s recipes are not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your salad when you could be spending time outside with your friends. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. Store in fridge up to 3 days in an airtight container.Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I’ll be making all summer long.Also for a cold and refreshing salad during hot summer months, allow 1 – 2 hours for refrigerating before serving.Allow pasta salad some time to marinade so the veggies and pasta absorb more flavor.Cut ingredients small for uniformity and so you can get some of each flavor in every bite.Just right to al dente or even 30 seconds shy. Don’t cook pasta past al dente or the pasta will become super soggy once it absorbs some dressing.Just cut back a little on the herbs added if it has a strong herby taste. If in a rush you can use 1 cup of your favorite store-bought Italian dressing.I just prefer the freshness of the lemon. 3 Tbsp red wine vinegar can be used in place of the lemon juice.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).It’s much less because it’s stronger and has a different taste. Use 1 1/2 tsp dried basil if you don’t have fresh.Kalamata olives for black olives (use half the amount they are quite pungent).Veggies: Try cucumber in place of half of the bell pepper.Meat: Pepperoni could be used for salami (you don’t need to use quite as much).Processed block mozzarella can be substituted for fresh, just cut into small cubes.Cheeses: Romano cheese works well for parmesan cheese here.Pasta: You can use another medium size pasta such as fusilli, gemelli, penne, cavatappi or bow tie pasta.Here are a some great ideas for substitutions to use what you have on hand: Chill: It can be served right away or for a colder, more refreshing pasta salad, chill for 1 – 2 hours. Add more if needed: Thin with more pasta water as desired and season with more salt as needed.Toss with dressing and pasta water: Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water.Add pasta, veggies, and cheeses to bowl: Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.Make Italian dressing: For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.Prepare pasta salad ingredients: While pasta is cooking and cooling chop ingredients.Cool pasta: Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.Reserve 1/2 cup pasta water then drain pasta. Boil pasta: Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Or just make the full recipe anyway and serve the leftovers the following day for lunch. The recipe will halve nicely for a family dinner. Just one thing to note – it does make a very large salad, or enough for a small crowd. This makes a very hearty and satisfying side dish that pairs well with grilled chicken, beef or fish. There’s a nice trio of crisp, soft, and chewy. It has a harmonious blend of textures as well. Each of the ingredients blend exceptionally well together, each one complimenting the other. This will quickly become a new favorite because there is so much goodness and an abundance of fresh flavor. What would summer be without at least one cookout or picnic that includes a vibrant and perfectly enjoyable, cold pasta salad? Loaded and refreshing Italian Pasta Salad! Made with tender pasta, smoked salami, fresh veggies and herbs, two types of cheese, and a tangy homemade Italian dressing.
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