Category: Pasta Salad Recipes

Forget the oven, this cold noodle salad is your ticket to a refreshing, flavorful meal that’s perfect for those hot summer days. Packed with a spicy peanut sauce that’s to die for, this dish is a game-changer for your picnic or potluck lineup.

Why This Recipe Works

• The spicy peanut sauce is a perfect balance of heat and sweetness, making every bite irresistible.
• Cold noodles are incredibly refreshing, especially when paired with crisp vegetables for that extra crunch.
• This recipe is versatile, allowing for endless variations to suit your taste or what you have in your fridge.
• It’s quick to prepare, making it ideal for last-minute gatherings or a fuss-free dinner.
• The combination of textures and flavors ensures that this dish is anything but boring.

Ingredients

• 8 oz rice noodles – cooked according to package instructions and cooled
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp honey
• 1 tbsp sriracha – adjust to taste
• 1 clove garlic – minced
• 1 tbsp lime juice
• 1/4 cup water – to thin the sauce
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped cilantro
• 2 tbsp chopped peanuts – for garnish

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Pot for boiling noodles
• Colander

Instructions

Prepare the Noodles

Start by cooking the rice noodles according to the package instructions. Once cooked, drain them in a colander and rinse under cold water to stop the cooking process and cool them down. Let them drain thoroughly to avoid a watery salad. Tip: Tossing the noodles with a little sesame oil can prevent them from sticking together.

Make the Spicy Peanut Sauce

In a large mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, honey, sriracha, minced garlic, and lime juice until smooth. Gradually add water until the sauce reaches your desired consistency. The sauce should be creamy but pourable. Tip: Taste the sauce and adjust the seasoning or heat level to your preference.

Combine Noodles and Sauce

Add the cooled noodles to the bowl with the peanut sauce. Using tongs or a large spoon, toss the noodles until they are evenly coated with the sauce. This ensures every strand is flavorful.

Add the Vegetables

Fold in the shredded carrots, sliced cucumber, and chopped cilantro into the noodle mixture. The vegetables add a fresh crunch and color to the dish, making it as visually appealing as it is delicious.

Garnish and Serve

Transfer the salad to a serving dish and sprinkle with chopped peanuts for an extra crunch. Serve immediately, or chill in the refrigerator for an hour to let the flavors meld together even more. Tip: For an extra kick, drizzle a little more sriracha on top before serving.

Tips and Tricks

For those looking to elevate their cold noodle salad, consider these advanced tips. First, toasting the peanuts before chopping them for garnish adds a deeper flavor. Second, if you’re meal prepping, keep the sauce separate until you’re ready to eat to prevent the noodles from absorbing all the sauce and becoming too soft. Third, for a protein boost, add grilled chicken or tofu. The key is to experiment and make the recipe your own.

Recipe Variations

• Swap the rice noodles for soba noodles or whole wheat spaghetti for a different texture.
• Add a protein like shrimp, chicken, or tofu to make it a more substantial meal.
• For a vegetarian version, use tamari instead of soy sauce and ensure all other ingredients are vegan-friendly.
• Incorporate different vegetables like bell peppers or snap peas for added color and crunch.
• Adjust the level of spiciness by varying the amount of sriracha or adding chili flakes.

Frequently Asked Questions

Can I make this recipe ahead of time?

Absolutely! This salad is perfect for making ahead. Just keep the sauce separate until you’re ready to serve to maintain the best texture. The flavors actually improve as they meld together in the fridge.

Is there a substitute for peanut butter?

Yes, if you’re allergic to peanuts or just not a fan, almond butter or sunflower seed butter are great alternatives. The flavor will be slightly different but still delicious.

How long does this salad last in the fridge?

Stored properly in an airtight container, the salad will last up to 3 days. However, the noodles may soften over time, so it’s best enjoyed within the first day or two.

Summary

This cold noodle salad with spicy peanut sauce is a refreshing, flavorful dish that’s perfect for summer. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.

Summer is the perfect time to whip up this refreshing corn pasta salad. Packed with flavors and easy to make, it’s a crowd-pleaser that’ll have everyone asking for seconds.

Why This Recipe Works

• The sweetness of the corn pairs perfectly with the tangy dressing, creating a balanced flavor profile.
• It’s versatile; serve it as a side or add protein to make it a main dish.
• The recipe is quick and easy, requiring minimal cooking and prep time.
• It’s a great way to use seasonal produce, making it fresh and flavorful.
• The pasta salad can be made ahead, allowing flavors to meld together beautifully.

Ingredients

• 8 oz pasta (any shape you like)
• 2 cups fresh corn kernels (about 3 ears)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh basil

Equipment Needed

• Large pot
• Colander
• Mixing bowls
• Whisk
• Knife and cutting board

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process. Tip: Salting the water enhances the pasta’s flavor.

Step 2: Prepare the Corn

While the pasta cooks, heat a skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until slightly charred, about 5 minutes. This adds a smoky flavor to the salad. Let the corn cool slightly before adding it to the salad.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. This dressing is the secret to the salad’s tangy and sweet flavor profile.

Step 4: Combine Ingredients

In a large mixing bowl, combine the cooled pasta, charred corn, diced red bell pepper, and chopped basil. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Letting the salad chill for an hour before serving enhances the flavors.

Step 5: Serve and Enjoy

Transfer the salad to a serving dish. You can serve it immediately or refrigerate it for later. This salad is perfect for picnics, potlucks, or a quick weekday meal.

Tips and Tricks

For an extra crunch, add some diced celery or cucumber to the salad. If you’re short on time, you can use frozen corn instead of fresh; just make sure to thaw and drain it well before using. To make the salad healthier, substitute Greek yogurt for half of the mayonnaise. For a spicy kick, add a pinch of cayenne pepper or some diced jalapeños to the dressing. Always taste and adjust the seasoning before serving, as flavors can vary based on the ingredients used.

Recipe Variations

• Add grilled chicken or shrimp for a protein-packed meal.
• Swap the mayonnaise for a vinaigrette for a lighter version.
• Include other vegetables like cherry tomatoes or avocado for added color and nutrition.
• Use whole wheat or gluten-free pasta to cater to dietary needs.
• Add cheese like feta or cheddar for a creamy texture.

Frequently Asked Questions

Can I make this salad ahead of time? Absolutely! This salad actually tastes better after it’s been chilled for a few hours, making it perfect for meal prep or parties.

How long does it last in the fridge? Stored in an airtight container, the salad will keep for up to 3 days. Just give it a good stir before serving.

Can I use canned corn? Yes, but fresh or frozen corn will give you the best flavor and texture. If using canned, make sure to drain and rinse it well.

Summary

This corn pasta salad is a refreshing, easy-to-make dish that’s perfect for summer gatherings. With its sweet and tangy flavors, it’s sure to be a hit.

Now that summer is in full swing, it’s time to talk about the ultimate picnic side dish that combines the comfort of mac and cheese with the freshness of a salad. This macaroni and cheese salad is creamy, cheesy, and packed with flavors that will make it the star of any outdoor gathering.

Why This Recipe Works

• The combination of elbow macaroni and a rich, creamy cheese sauce creates the perfect base for a hearty salad.
• Adding crisp vegetables like bell peppers and onions introduces a refreshing crunch that balances the creaminess.
• The use of both cheddar and Parmesan cheeses ensures a deep, complex flavor profile that’s irresistibly delicious.
• Chilling the salad before serving allows the flavors to meld together beautifully, making every bite better than the last.
• It’s incredibly versatile, allowing for endless variations to suit any taste or dietary preference.

Ingredients

• 2 cups elbow macaroni, uncooked
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Mixing bowls
• Whisk
• Measuring cups and spoons

Instructions

Step 1: Cook the Macaroni

Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain the macaroni in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing the macaroni with cold water prevents it from becoming mushy.

Step 2: Prepare the Cheese Sauce

In a large mixing bowl, whisk together the mayonnaise, sour cream, and Dijon mustard until smooth. Add the shredded cheddar and grated Parmesan cheeses, stirring until well combined. The mixture should be thick and creamy. Tip: For an extra smooth sauce, let the cheeses come to room temperature before mixing.

Step 3: Combine the Ingredients

Add the cooled macaroni to the cheese sauce, along with the diced red bell pepper and chopped red onion. Gently fold everything together until the macaroni is evenly coated with the sauce and the vegetables are well distributed. Season with salt and pepper to taste.

Step 4: Chill the Salad

Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, or overnight if possible. This chilling time allows the flavors to meld together and the salad to reach the perfect consistency. Tip: Stir the salad once or twice during chilling to ensure even flavor distribution.

Step 5: Serve and Enjoy

Before serving, give the salad a good stir to refresh the creamy texture. Taste and adjust the seasoning if necessary. Serve chilled as a delightful side dish at your next picnic or barbecue.

Tips and Tricks

For those looking to elevate their macaroni and cheese salad, consider these advanced tips. First, toasting the macaroni lightly before boiling can add a nutty depth to the dish. Second, incorporating a splash of apple cider vinegar into the dressing can brighten the flavors. Lastly, for a smokier version, add a bit of smoked paprika or substitute some of the cheddar with smoked Gouda. These small tweaks can transform the salad into something truly special.

Recipe Variations

• For a protein-packed version, add diced cooked chicken or crispy bacon bits.
• Vegetarians can enjoy a richer salad by adding avocado chunks or roasted vegetables.
• Spice lovers might appreciate a dash of hot sauce or cayenne pepper for an extra kick.
• For a healthier twist, substitute Greek yogurt for mayonnaise and use whole wheat pasta.
• Those avoiding dairy can use vegan cheese alternatives and plant-based mayonnaise.

Frequently Asked Questions

Can I make this salad ahead of time? Absolutely! This salad actually tastes better after it’s been chilled for a few hours, making it the perfect make-ahead dish for busy hosts.

How long will the salad keep in the fridge? Stored in an airtight container, the salad will stay fresh for up to 3 days. Just give it a good stir before serving again.

Can I freeze macaroni and cheese salad? Freezing is not recommended as the mayonnaise-based dressing and pasta texture can become unpleasant upon thawing.

Summary

This creamy macaroni and cheese salad is a delightful twist on two classics, perfect for summer picnics and potlucks. With its rich cheese sauce, crisp vegetables, and versatile nature, it’s sure to be a crowd-pleaser.

Zipping straight into the heart of summer with this Tuscan Pasta Salad recipe that’s bursting with flavors. Perfect for picnics, potlucks, or just because you deserve a bowl of happiness. Let’s dive into the magic of combining simple ingredients for a dish that sings with every bite.

Why This Recipe Works

• The combination of fresh vegetables and herbs brings a crisp, refreshing taste that’s perfect for hot summer days.
• Using high-quality olive oil and balsamic vinegar elevates the dish from good to unforgettable.
• The pasta’s al dente texture ensures every forkful is satisfyingly chewy, not mushy.
• It’s versatile; serve it as a main, side, or even a snack.
• Prep ahead and the flavors meld beautifully, making it even better the next day.

Ingredients

• 1 lb penne pasta
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Boil the Pasta to Perfection

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water. This is your only chance to season the pasta itself, so don’t skimp. Add the penne pasta and cook according to the package instructions until al dente, usually about 11 minutes. Tip: Stir the pasta occasionally to prevent sticking.

Prepare the Dressing

While the pasta cooks, whisk together the olive oil and balsamic vinegar in a large mixing bowl. Season with salt and pepper to taste. This simple dressing is the backbone of the salad’s flavor, so make sure it’s well balanced. Tip: For an extra flavor boost, let the dressing sit for a few minutes to meld.

Chop and Add the Vegetables

Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the kalamata olives. Add these to the bowl with the dressing. The vibrant colors and textures of these vegetables not only add nutrition but also make the salad visually appealing. Tip: If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes to mellow their bite.

Combine and Toss

Once the pasta is done, drain it in a colander and rinse under cold water to stop the cooking process and cool it down. Add the pasta to the bowl with the vegetables and dressing. Toss everything together until well combined. The pasta should be evenly coated with the dressing, and the vegetables distributed throughout.

Garnish and Serve

Chop the fresh basil and parsley and sprinkle them over the salad. Give it one final gentle toss to distribute the herbs. Serve immediately, or cover and refrigerate to let the flavors meld even more. Tip: Adding the herbs last preserves their bright color and fresh flavor.

Tips and Tricks

For those looking to take their Tuscan Pasta Salad to the next level, consider these advanced tips. First, toasting the pasta in a dry pan before boiling can add a nutty depth of flavor. Second, incorporating a mix of fresh and sun-dried tomatoes can introduce a delightful contrast in textures and tastes. Third, for a creamier version, whisk a tablespoon of Dijon mustard into the dressing. Fourth, adding grilled chicken or shrimp can turn this side dish into a hearty main. Lastly, for a gluten-free version, substitute the penne with your favorite gluten-free pasta.

Recipe Variations

• Add grilled vegetables like zucchini and bell peppers for a smoky flavor.
• Incorporate cheese such as feta or mozzarella for a creamy texture.
• Swap the penne for farfalle or rotini for a different pasta experience.
• Include protein like chickpeas or grilled chicken to make it more filling.
• Use lemon juice instead of balsamic vinegar for a tangier dressing.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! In fact, making it a few hours ahead allows the flavors to meld together beautifully. Just hold off on adding the fresh herbs until you’re ready to serve to keep them vibrant.

How long does it last in the fridge?

Stored in an airtight container, this pasta salad will keep for up to 3 days in the refrigerator. The vegetables may soften slightly over time, but the flavors will continue to develop.

Can I use a different type of pasta?

Yes, any short pasta with nooks and crannies to hold the dressing will work well. Just adjust the cooking time according to the package instructions.

Summary

This Tuscan Pasta Salad is a vibrant, flavorful dish that’s perfect for any summer occasion. Easy to make and customizable, it’s sure to be a hit with everyone who tries it.

Unleash your taste buds with this vibrant Asian Pasta Salad that’s bursting with flavors and textures. Perfect for picnics, potlucks, or a refreshing weeknight dinner, this dish is a guaranteed crowd-pleaser.

Why This Recipe Works

• The combination of cold pasta with crisp vegetables and a tangy dressing creates a refreshing and satisfying meal.
• It’s incredibly versatile, allowing you to swap ingredients based on what’s in your fridge.
• The dressing, a mix of soy sauce, sesame oil, and a hint of sweetness, ties all the components together beautifully.
• It’s a make-ahead dish, meaning the flavors meld and intensify over time.
• This recipe is a great way to introduce Asian flavors to those who might be new to them.

Ingredients

• 8 oz pasta (like fusilli or penne), cooked and cooled
• 1 cup shredded carrots
• 1 cup sliced cucumbers
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes (optional)

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Pot for boiling pasta
• Colander

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Tip: Adding a splash of oil to the boiling water can prevent the pasta from sticking together.

Step 2: Prepare the Vegetables

While the pasta cooks, shred the carrots, slice the cucumbers, and chop the green onions and cilantro. Having all your veggies prepped and ready to go makes assembling the salad a breeze.

Step 3: Make the Dressing

In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using. Taste and adjust the seasoning as needed. Tip: For a smoother dressing, you can blend all the ingredients in a blender.

Step 4: Combine Everything

In a large mixing bowl, combine the cooled pasta, prepared vegetables, and dressing. Toss everything together until well coated. Tip: Letting the salad sit for at least 30 minutes before serving allows the flavors to meld together.

Step 5: Serve and Enjoy

Give the salad a final toss and serve chilled. This dish is perfect on its own or as a side to grilled meats or fish.

Tips and Tricks

For an extra crunch, add some toasted sesame seeds or chopped peanuts right before serving. If you’re not a fan of cilantro, parsley or basil makes a great substitute. To make this dish vegan, simply swap the honey for maple syrup or agave nectar. For a protein boost, toss in some cooked shrimp, chicken, or tofu. Always taste your dressing before adding it to the salad; you might want to adjust the sweetness or acidity to your liking.

Recipe Variations

• Swap the pasta for soba noodles for an authentic Asian twist.
• Add some heat with a drizzle of sriracha or more red pepper flakes.
• Include some avocado for creaminess and healthy fats.
• Try adding some mango or pineapple for a sweet and tangy flavor.
• Use different vegetables like bell peppers or snap peas for added crunch and color.

Frequently Asked Questions

Can I make this salad ahead of time? Absolutely! In fact, it tastes better the next day as the flavors have more time to meld. Just keep it refrigerated in an airtight container.

How long does this salad last in the fridge? It will keep well for up to 3 days. Just give it a good stir before serving to redistribute the dressing.

Can I use a different type of pasta? Yes, any short pasta will work, but I recommend something with nooks and crannies to hold the dressing, like rotini or farfalle.

Summary

This Asian Pasta Salad is a delightful mix of flavors and textures, perfect for any occasion. Easy to make and customizable, it’s sure to become a staple in your recipe collection.

Kickstart your meal prep with this crunchy cabbage salad that’s not only a breeze to make but also packs a punch of flavors. Perfect for those who love a quick, nutritious, and delicious meal that doesn’t compromise on taste or texture.

Why This Recipe Works

• The combination of crunchy cabbage and crispy ramen noodles offers a delightful texture contrast.
• It’s a versatile recipe that allows for endless variations to suit your taste buds.
• Quick to prepare, making it perfect for busy weeknights or last-minute gatherings.
• The dressing is a simple yet flavorful mix that ties all the ingredients together beautifully.
• It’s a great way to sneak in some veggies without feeling like you’re eating a salad.

Ingredients

• 1 small head of cabbage, thinly sliced (about 4 cups)
• 2 packages of ramen noodles, crushed (discard the seasoning packets)
• 1/2 cup sliced almonds
• 1/4 cup sunflower seeds
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Instructions

Step 1: Prepare the Cabbage

Start by thinly slicing the cabbage into shreds. The thinner the shreds, the better they’ll absorb the dressing and the more enjoyable the texture will be. Place the shredded cabbage in a large mixing bowl. Tip: For an extra crunch, you can chill the cabbage in the fridge for about 30 minutes before assembling the salad.

Step 2: Toast the Almonds and Sunflower Seeds

In a dry skillet over medium heat, toast the sliced almonds and sunflower seeds until they’re golden brown and fragrant, about 3-5 minutes. Keep an eye on them to prevent burning. Once toasted, let them cool slightly before adding to the cabbage. Tip: Toasting nuts and seeds enhances their flavor and adds an extra layer of crunch to your salad.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined. The honey helps to balance the acidity of the vinegar, creating a perfectly balanced dressing. Tip: If you prefer a sweeter dressing, you can adjust the amount of honey to your liking.

Step 4: Combine All Ingredients

Add the crushed ramen noodles and the toasted almonds and sunflower seeds to the bowl with the cabbage. Pour the dressing over the top and toss everything together until well coated. The salad is best served immediately, but you can also let it sit for a few minutes to allow the flavors to meld.

Step 5: Serve and Enjoy

Divide the salad among serving plates and enjoy the crunchy, flavorful goodness. This salad pairs wonderfully with grilled chicken or fish for a more substantial meal.

Tips and Tricks

For those looking to elevate their cabbage salad game, consider these advanced tips. First, try adding a sprinkle of sesame seeds or a dash of sesame oil for an Asian-inspired twist. Second, if you’re not a fan of almonds, pecans or walnuts make great substitutes. Third, for a creamier dressing, mix in a tablespoon of mayonnaise or Greek yogurt. Lastly, if you’re preparing this salad ahead of time, keep the dressing separate until just before serving to maintain the crunchiness of the noodles and cabbage.

Recipe Variations

• Add diced chicken or shrimp for a protein-packed meal.
• Incorporate other veggies like shredded carrots or bell peppers for added color and nutrition.
• Swap the apple cider vinegar for rice vinegar and add a teaspoon of soy sauce for an Asian flair.
• Use different nuts like cashews or peanuts for a change in texture and flavor.
• For a sweeter version, add dried cranberries or raisins.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the components ahead of time, but for the best texture, combine the dressing with the salad just before serving. The cabbage and noodles can become soggy if left to sit in the dressing for too long.

Can I use a different type of vinegar?

Absolutely! While apple cider vinegar adds a nice tanginess, feel free to experiment with balsamic, red wine, or even lemon juice for a different flavor profile.

Is there a way to make this recipe gluten-free?

Yes, simply use gluten-free ramen noodles and ensure all other ingredients, like the soy sauce in variations, are gluten-free. There are many gluten-free ramen options available in stores today.

Summary

This crunchy cabbage salad with ramen noodles is a quick, versatile, and delicious dish that’s perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a favorite in your recipe collection.

Craving something light, refreshing, and bursting with flavor? This fresh basil pasta salad is your go-to summer dish, combining the aromatic punch of basil with the satisfying chew of pasta.

Why This Recipe Works

• The combination of fresh basil and cherry tomatoes brings a vibrant, garden-fresh flavor that’s hard to resist.
• Using fusilli pasta ensures every bite is packed with the dressing and ingredients, thanks to its spiral shape.
• A simple, homemade dressing elevates the dish without overpowering the fresh ingredients.

Ingredients

• 8 oz fusilli pasta
• 1 cup fresh basil leaves, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup olive oil
• 2 tbsp balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Mixing bowl
• Whisk

Instructions

Boil the Pasta to Perfection

Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt to the water. Cook the fusilli pasta according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse under cold water to stop the cooking process.

Prepare the Dressing

In a mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined. This dressing is the secret to the salad’s irresistible flavor, so take your time to emulsify it properly.

Combine All Ingredients

In a large mixing bowl, toss the cooled pasta with the chopped basil and halved cherry tomatoes. Drizzle the dressing over the salad and toss gently to ensure every piece is coated. The key here is to be gentle to keep the tomatoes intact.

Tips and Tricks

For an extra flavor boost, let the salad sit in the fridge for an hour before serving. This allows the flavors to meld together beautifully. If you’re short on time, using pre-cooked pasta can be a time-saver, but make sure it’s cooled before mixing. Always taste and adjust the seasoning before serving; sometimes a little extra salt or pepper can make all the difference.

Recipe Variations

• Add grilled chicken or shrimp for a protein-packed version.
• Swap cherry tomatoes for sun-dried tomatoes for a deeper flavor.
• Incorporate mozzarella balls or feta cheese for a creamy texture.

Frequently Asked Questions

Can I use dried basil instead of fresh?

While dried basil is more convenient, fresh basil is recommended for this recipe to achieve that bright, aromatic flavor that dried basil can’t replicate. If you must use dried, reduce the quantity by half since dried herbs are more concentrated.

How long can I store this pasta salad?

This pasta salad can be stored in an airtight container in the refrigerator for up to 3 days. However, the basil may start to wilt after the first day, so it’s best enjoyed fresh.

Can I make this recipe gluten-free?

Absolutely! Just substitute the fusilli pasta with your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, making this an easy swap.

Summary

This fresh basil pasta salad is a simple, flavorful dish perfect for summer gatherings or a quick weekday meal. With its vibrant colors and refreshing taste, it’s sure to be a hit.

Very few dishes scream summer picnic like a Southern Macaroni Salad. This recipe is a creamy, tangy, and slightly sweet masterpiece that will have your guests begging for seconds. Perfect for potlucks, BBQs, or just because you deserve it.

Why This Recipe Works

• The combination of creamy mayonnaise and tangy mustard creates a dressing that’s rich yet balanced.
• Adding sweet relish and a touch of sugar brings a delightful sweetness that contrasts beautifully with the savory elements.
• The crunch from the celery and onions adds texture, making every bite interesting.
• It’s make-ahead friendly, allowing the flavors to meld together beautifully in the fridge.
• Simple ingredients come together to create a dish that’s greater than the sum of its parts.

Ingredients

• 2 cups elbow macaroni, uncooked
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon sugar
• 1/4 cup sweet pickle relish
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped red onion
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Whisk
• Measuring cups and spoons

Instructions

Step 1: Cook the Macaroni

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain in a colander and rinse under cold water to stop the cooking process. Tip: Salting the water well ensures your pasta is flavorful from the inside out.

Step 2: Prepare the Dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, and sugar until smooth. This combination will give your salad that signature Southern tang with a hint of sweetness. Tip: For an extra smooth dressing, let the sugar dissolve in the vinegar before adding the other ingredients.

Step 3: Combine Ingredients

Add the cooled macaroni, sweet pickle relish, chopped celery, and red onion to the bowl with the dressing. Gently fold everything together until the macaroni is evenly coated. Season with salt and pepper to taste. Tip: Letting the salad chill for at least an hour before serving allows the flavors to meld together beautifully.

Tips and Tricks

For those looking to elevate their Southern Macaroni Salad, consider these advanced tips. First, toasting the macaroni in a dry pan before boiling can add a nutty depth to the dish. Second, substituting half the mayonnaise with Greek yogurt can lighten the salad without sacrificing creaminess. Lastly, adding a pinch of smoked paprika can introduce a subtle smokiness that complements the sweetness and tang perfectly.

Recipe Variations

• Add diced hard-boiled eggs for a protein boost and extra richness.
• Mix in some diced bell peppers for additional crunch and color.
• Swap the sweet pickle relish for dill pickle relish for a tangier twist.
• Include a handful of shredded cheddar cheese for a cheesy version.
• For a spicy kick, add a dash of hot sauce or some diced jalapeños.

Frequently Asked Questions

Can I make this salad ahead of time? Absolutely! In fact, it tastes better after chilling for a few hours as the flavors have time to meld together. Just give it a good stir before serving.

How long will it last in the fridge? Stored in an airtight container, your Southern Macaroni Salad will stay fresh and delicious for up to 3 days.

Can I use a different type of pasta? While elbow macaroni is traditional, feel free to experiment with other small pasta shapes like shells or rotini for a fun twist.

Summary

This Southern Macaroni Salad is a creamy, tangy, and slightly sweet dish that’s perfect for any occasion. With simple ingredients and easy steps, it’s a foolproof recipe that’s sure to impress.

Get ready to spiralize your way into a healthier, crunchier version of pasta salad that’s perfect for those hot summer days or when you’re just craving something light and refreshing. This cucumber noodle salad is not only easy to make but also packed with flavors that will make your taste buds dance.

Why This Recipe Works

• It’s a fantastic low-carb alternative to traditional pasta salads, making it ideal for those watching their carb intake.
• The combination of crisp cucumber noodles with a tangy dressing creates a refreshing dish that’s perfect for summer.
• It’s incredibly versatile; you can add any of your favorite veggies or proteins to make it your own.
• Preparation is a breeze, especially if you have a spiralizer, turning what could be a mundane salad into something fun and exciting.
• It’s a great way to stay hydrated, thanks to the high water content in cucumbers.

Ingredients

• 2 large cucumbers, spiralized
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Equipment Needed

• Spiralizer
• Mixing bowl
• Whisk
• Measuring cups and spoons

Instructions

Step 1: Prepare Your Cucumber Noodles

Start by washing your cucumbers thoroughly. Using a spiralizer, turn your cucumbers into noodles. If you don’t have a spiralizer, a vegetable peeler can work to create thin ribbons. Place your cucumber noodles in a large mixing bowl. Tip: To prevent your salad from becoming watery, let the cucumber noodles sit for a few minutes after spiralizing, then pat them dry with a paper towel.

Step 2: Add the Veggies and Cheese

Add the halved cherry tomatoes and thinly sliced red onion to the bowl with the cucumber noodles. Sprinkle the crumbled feta cheese over the top. The combination of these ingredients not only adds a burst of color but also a variety of textures and flavors that complement the cucumber noodles perfectly.

Step 3: Whisk Together the Dressing

In a small bowl, whisk together the olive oil, lemon juice, honey, and a pinch of salt and pepper until well combined. This simple dressing brings a tangy and slightly sweet flavor that ties all the ingredients together beautifully. Tip: For an extra flavor boost, let the dressing sit for a few minutes before adding it to the salad to allow the flavors to meld.

Step 4: Combine and Toss

Pour the dressing over the cucumber noodles and veggies. Gently toss everything together until the salad is evenly coated with the dressing. Be careful not to overmix, as the cucumber noodles can become mushy if handled too roughly.

Step 5: Serve and Enjoy

Transfer the salad to a serving dish and enjoy immediately for the best texture and flavor. If you need to prepare it ahead of time, keep the dressing separate and toss it with the salad just before serving to keep the cucumbers crisp. Tip: For an added crunch, sprinkle some toasted almonds or sunflower seeds on top before serving.

Tips and Tricks

To elevate your cucumber noodle salad, consider these advanced tips. First, if you’re serving this salad at a party, consider using a variety of colored cucumbers, like English and Persian, for a more visually appealing dish. Second, for a protein-packed version, add grilled chicken or shrimp. Third, if you’re not a fan of feta, try substituting it with goat cheese or avocado for a different flavor profile. Lastly, for a spicy kick, add a pinch of red pepper flakes to the dressing.

Recipe Variations

• Asian-Inspired: Swap the dressing with a mix of soy sauce, sesame oil, and rice vinegar. Add some sliced bell peppers and sprinkle with sesame seeds.
• Mediterranean Twist: Add kalamata olives, diced cucumbers, and a sprinkle of oregano to the original recipe for a Mediterranean flair.
• Spicy Thai: Mix in some peanut butter, lime juice, and sriracha into the dressing for a spicy Thai version. Top with chopped peanuts and cilantro.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the components ahead of time, but it’s best to dress the salad just before serving to maintain the crispness of the cucumber noodles. Store the dressed salad in the refrigerator if not serving immediately, but note that the cucumbers may release some water over time.

Can I use a different type of cheese?

Absolutely! While feta cheese adds a nice tangy flavor, feel free to experiment with other cheeses like goat cheese, blue cheese, or even mozzarella pearls for a different taste and texture.

Is there a substitute for honey in the dressing?

If you’re looking for a vegan alternative or just don’t have honey on hand, maple syrup or agave nectar are great substitutes that will still give the dressing a slight sweetness.

Summary

This cucumber noodle salad is a refreshing, low-carb alternative to traditional pasta salads, perfect for summer gatherings or a light lunch. With its simple ingredients and easy preparation, it’s a versatile dish that can be customized to suit any taste preference.

Zesty, fresh, and utterly delicious, this Pasta House Co Salad recipe is your ticket to a refreshing meal that’s as easy to make as it is to love. Perfect for those warm summer days or when you’re craving something light yet satisfying.

Why This Recipe Works

• The combination of crisp lettuce, tender pasta, and a homemade dressing creates a perfect balance of textures and flavors.
• It’s versatile enough to serve as a main dish or a side, making it a great addition to any meal.
• The recipe uses simple, fresh ingredients that are easily accessible, ensuring you can whip it up anytime.

Ingredients

• 8 oz pasta, cooked and cooled
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Pot for boiling pasta

Instructions

Step 1: Prepare the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasoning as needed. Tip: Let the dressing sit for 10 minutes before using to allow the flavors to meld.

Step 2: Combine the Salad Ingredients

In a large mixing bowl, toss together the cooked pasta, romaine lettuce, cherry tomatoes, red onion, and cucumber. Tip: For the best texture, make sure the pasta is completely cooled before adding it to the salad.

Step 3: Dress the Salad

Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Tip: Add the dressing just before serving to keep the lettuce crisp.

Tips and Tricks

For an extra crunch, consider adding some toasted nuts or seeds to the salad. If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve to prevent the lettuce from wilting. Experiment with different types of pasta or greens to find your perfect combination.

Recipe Variations

• Add grilled chicken or shrimp for a protein boost.
• Swap the red wine vinegar for balsamic for a sweeter dressing.
• Include some avocado slices for a creamy texture.
• Try adding some crumbled feta or grated Parmesan for a cheesy twist.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time, but it’s best to add the dressing just before serving to keep the salad fresh and crisp.

What type of pasta works best for this salad?

Short pasta shapes like fusilli or penne work great because they hold the dressing well and are easy to eat with the other salad ingredients.

Can I use a different type of vinegar?

Absolutely! While red wine vinegar gives a nice tang, feel free to experiment with apple cider vinegar or lemon juice for a different flavor profile.

Summary

This Pasta House Co Salad recipe is a delightful mix of fresh veggies, pasta, and a homemade dressing that’s sure to please. It’s versatile, easy to make, and perfect for any occasion.