Category: Pasta Salad Recipes

Absolutely everyone loves a good pasta salad, especially when it’s packed with the rich flavors of Asiago cheese and the delicate texture of capellini. This recipe is a game-changer for your summer picnics or a quick weeknight dinner.

Why This Recipe Works

• The capellini pasta cooks in just minutes, making this dish a quick fix for any meal.
• Asiago cheese adds a nutty and slightly sweet flavor that elevates the salad beyond the ordinary.
• The combination of fresh vegetables and a light dressing keeps the salad refreshing and not too heavy.

Ingredients

• 8 oz capellini pasta
• 1 cup grated Asiago cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 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 before adding the capellini pasta. Cook for exactly 3 minutes, as capellini is very thin and cooks quickly. Drain immediately and rinse under cold water to stop the cooking process.

Prepare the Dressing

In a mixing bowl, whisk together the olive oil and lemon juice until well combined. Season with salt and pepper to taste. This simple dressing will bring all the flavors together without overpowering the delicate taste of the Asiago cheese.

Combine All Ingredients

In a large bowl, toss the cooled pasta with the dressing, cherry tomatoes, black olives, and grated Asiago cheese. Make sure everything is evenly coated with the dressing for the best flavor in every bite.

Tips and Tricks

For an even more flavorful salad, let it sit in the refrigerator for an hour before serving. This allows the flavors to meld together beautifully. If you’re not a fan of black olives, try substituting them with green olives or even capers for a different taste profile. Always grate the Asiago cheese fresh for the best texture and flavor.

Recipe Variations

• Add grilled chicken or shrimp for a protein-packed version.
• Swap out the Asiago for Parmesan or Pecorino Romano for a different cheese flavor.
• Incorporate fresh basil or arugula for an herby twist.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, this pasta salad can be made up to a day in advance. Just keep it covered in the refrigerator and give it a good stir before serving to redistribute the dressing.

Is there a substitute for capellini pasta?

If you can’t find capellini, angel hair pasta is a great substitute as it has a similar thickness and cooking time.

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice is preferred for its bright flavor, bottled lemon juice can be used in a pinch. Just be sure to adjust the quantity to taste.

Summary

This Capellini Asiago Pasta Salad is a quick, flavorful, and versatile dish perfect for any occasion. With its simple ingredients and easy preparation, it’s sure to become a favorite.

Pasta salad is the ultimate summer dish, and this Costco tortellini pasta salad recipe is no exception. Packed with flavor, easy to make, and perfect for any gathering, it’s a dish that’ll have everyone coming back for seconds. Let’s dive into how you can whip up this deliciousness in no time.

Why This Recipe Works

• The cheese-filled tortellini adds a rich and creamy texture that’s irresistible.
• It’s incredibly versatile, allowing you to throw in whatever veggies or proteins you have on hand.
• The dressing is a simple yet flavorful combination that ties everything together beautifully.
• It’s a make-ahead dish, meaning less stress when hosting.
• Perfect for picnics, potlucks, or a quick weeknight dinner.

Ingredients

• 1 package (20 oz) Costco cheese tortellini
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely diced
• 1/2 cup Italian dressing
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Equipment Needed

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

Instructions

Boil the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, usually about 7-9 minutes, until they’re tender but still firm to the bite. Drain them in a colander and rinse under cold water to stop the cooking process. Tip: Adding a splash of olive oil to the boiling water can prevent the tortellini from sticking together.

Prepare the Vegetables

While the tortellini is cooking, halve the cherry tomatoes, slice the black olives, and finely dice the red onion. This is your chance to get creative—feel free to add or substitute other veggies like cucumbers or bell peppers based on what you have or love.

Mix the Salad

In a large mixing bowl, combine the cooled tortellini, prepared vegetables, and Italian dressing. Toss everything together until well coated. The dressing should evenly cover all the ingredients, ensuring every bite is flavorful. Tip: Letting the salad sit for at least 30 minutes before serving allows the flavors to meld together beautifully.

Add the Finishing Touches

Sprinkle the grated Parmesan cheese over the salad and give it one final gentle toss. Season with salt and pepper to taste. The Parmesan adds a nice salty kick that complements the creamy tortellini and fresh veggies.

Serve and Enjoy

Transfer the pasta salad to a serving dish or keep it in the mixing bowl. It’s ready to serve immediately, but if you can wait, chilling it for an hour will enhance the flavors even more. Tip: For an extra touch of freshness, garnish with some chopped basil or parsley before serving.

Tips and Tricks

For those looking to elevate their Costco tortellini pasta salad, consider these advanced tips. First, toasting the tortellini in a pan after boiling can add a delightful crunch. Second, homemade Italian dressing can take the flavor to the next level compared to store-bought. Third, adding a protein like grilled chicken or shrimp can turn this side dish into a hearty main course. Lastly, experimenting with different cheeses, such as feta or mozzarella, can introduce new flavors and textures to the salad.

Recipe Variations

• Mediterranean Twist: Add feta cheese, cucumbers, and a lemon-olive oil dressing for a fresh take.
• Protein-Packed: Mix in grilled chicken, shrimp, or chickpeas for added protein.
• Veggie Delight: Load up on more vegetables like bell peppers, artichokes, and spinach for a healthier version.
• Spicy Kick: Incorporate some diced jalapeños or a dash of red pepper flakes for those who like it hot.
• Cheese Lover’s Dream: Add extra cheeses like mozzarella pearls or crumbled blue cheese for a richer taste.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad is perfect for making ahead. In fact, letting it sit for a few hours or overnight in the fridge allows the flavors to meld together even more. Just hold off on adding the Parmesan cheese until you’re ready to serve to keep it from getting soggy.

How long does this pasta salad last in the fridge?

Stored in an airtight container, this pasta salad will stay fresh in the fridge for up to 3 days. The vegetables may soften a bit over time, but the flavors will continue to develop, making it just as delicious.

Can I use a different type of pasta?

While tortellini is the star of this recipe, you can certainly substitute it with other pasta shapes like penne or farfalle. Keep in mind that the cooking time may vary depending on the pasta you choose, so adjust accordingly.

Summary

This Costco tortellini pasta salad is a versatile, flavorful, and easy-to-make dish that’s perfect for any occasion. With simple ingredients and minimal prep time, it’s a guaranteed hit that will leave your guests asking for the recipe.

Just when you thought macaroni salad couldn’t get any better, we threw eggs into the mix. This macaroni and egg salad recipe is the perfect blend of creamy, tangy, and downright delicious. Whether you’re prepping for a picnic or just craving some comfort food, this dish is sure to hit the spot.

Why This Recipe Works

• The combination of creamy mayonnaise and tangy mustard creates a dressing that’s rich in flavor but not overpowering.
• Adding hard-boiled eggs introduces a protein-packed element that makes the salad more filling and nutritious.
• The crunch from the celery and onions adds a refreshing contrast to the soft macaroni and eggs.
• It’s a versatile recipe that can be customized with your favorite add-ins or spices.
• Perfect for making ahead, as the flavors meld together beautifully overnight.

Ingredients

• 2 cups elbow macaroni, uncooked
• 4 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons mustard
• 1/2 cup celery, finely chopped
• 1/4 cup onion, finely chopped
• Salt and pepper to taste

Equipment Needed

• Large pot
• Mixing bowl
• Whisk
• Knife
• Cutting board

Instructions

Step 1: Cook the Macaroni

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

Step 2: Boil the Eggs

Place the eggs in a saucepan and cover with water. Bring to a boil, then cover and remove from heat. Let stand for 12 minutes. Transfer to an ice bath to cool before peeling and chopping. Tip: The ice bath makes peeling the eggs much easier.

Step 3: Prepare the Dressing

In a large mixing bowl, whisk together the mayonnaise and mustard until smooth. Season with salt and pepper to taste. This creamy dressing is the heart of the salad, so don’t skimp on the flavor!

Step 4: Combine Ingredients

Add the cooled macaroni, chopped eggs, celery, and onion to the bowl with the dressing. Gently toss until everything is evenly coated. Tip: For the best flavor, let the salad chill in the fridge for at least an hour before serving.

Step 5: Serve and Enjoy

Give the salad a final stir before serving. Adjust seasoning if necessary. This dish is perfect on its own or as a side to your favorite summer BBQ items.

Tips and Tricks

For an extra creamy texture, consider adding a tablespoon of sour cream or Greek yogurt to the dressing. If you’re not a fan of raw onion, try soaking the chopped onions in cold water for 10 minutes to mellow their bite. For a bit of color and extra nutrition, throw in some diced red bell pepper or peas. Always taste and adjust the seasoning after the salad has chilled, as flavors can dull in the fridge.

Recipe Variations

• Add diced pickles or relish for a tangy twist.
• Incorporate cooked, crumbled bacon for a smoky flavor.
• Swap out the mustard for curry powder for an exotic touch.
• Use Greek yogurt in place of mayonnaise for a lighter version.
• Add a dash of hot sauce or cayenne pepper for some heat.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad actually tastes better after it’s had time to chill and the flavors have melded together. Just be sure to give it a good stir before serving.

How long will it last in the fridge?

Stored in an airtight container, the salad will keep for up to 3 days. After that, the texture of the macaroni may start to change.

Can I use a different type of pasta?

Yes, feel free to use any small pasta shape you like. Just keep in mind that cooking times may vary.

Summary

This macaroni and egg salad is a creamy, dreamy dish that’s perfect for any occasion. Easy to make and even easier to love, it’s sure to become a staple in your recipe collection.

Dive into the world of fusion cuisine with this Ramen Pasta Salad recipe that combines the best of both worlds. Perfect for picnics, potlucks, or a quick weeknight dinner, this dish is sure to impress with its unique flavors and textures.

Why This Recipe Works

• The combination of ramen noodles and pasta offers a delightful texture contrast that’s both chewy and tender.
• It’s a versatile recipe that allows for endless customization with your favorite veggies and proteins.
• The dressing is a simple yet flavorful mix that brings all the ingredients together harmoniously.
• Quick and easy to prepare, making it perfect for busy days.
• It’s a great way to use up leftover ingredients in your fridge.

Ingredients

• 2 packs of ramen noodles (seasoning packets discarded)
• 2 cups of fusilli pasta
• 1 cup of shredded carrots
• 1 cup of thinly sliced cucumbers
• 1/2 cup of chopped green onions
• 1/4 cup of soy sauce
• 2 tbsp of sesame oil
• 1 tbsp of honey
• 1 tsp of grated ginger
• 1 clove of garlic, minced

Equipment Needed

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

Instructions

Step 1: Cook the Pasta and Ramen

Bring a large pot of water to a boil and add the fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. In the last 2 minutes of cooking, add the ramen noodles to the pot. Drain everything in a colander and rinse under cold water to stop the cooking process. Tip: Rinsing the pasta and noodles helps prevent them from sticking together.

Step 2: Prepare the Vegetables

While the pasta and ramen are cooking, prepare your vegetables. Shred the carrots, slice the cucumbers thinly, and chop the green onions. Having your veggies ready to go makes the assembly process much smoother. Tip: For extra crunch, you can add other vegetables like bell peppers or snap peas.

Step 3: Make the Dressing

In a small mixing bowl, whisk together the soy sauce, sesame oil, honey, grated ginger, and minced garlic until well combined. This dressing is the secret to the salad’s addictive flavor. Tip: Adjust the honey and soy sauce to taste if you prefer a sweeter or saltier dressing.

Step 4: Combine Everything

In a large mixing bowl, combine the cooled pasta and ramen with the prepared vegetables. Pour the dressing over the top and toss everything together until well coated. The salad is best served chilled, so let it sit in the fridge for at least 30 minutes before serving.

Step 5: Serve and Enjoy

Once chilled, give the salad a final toss and serve. This dish is perfect on its own or as a side to grilled meats. The flavors meld together beautifully over time, making it even more delicious the next day.

Tips and Tricks

For those looking to elevate their Ramen Pasta Salad, consider these advanced tips. First, toasting the ramen noodles before boiling can add a deeper flavor. Simply break them into pieces and toast in a dry skillet over medium heat until golden. Second, adding a protein like grilled chicken, shrimp, or tofu can turn this salad into a hearty main dish. Third, for an extra burst of flavor, sprinkle some toasted sesame seeds or crushed peanuts on top before serving. Lastly, if you’re making this salad ahead of time, keep the dressing separate until just before serving to maintain the best texture.

Recipe Variations

• For a spicy kick, add a teaspoon of sriracha or chili flakes to the dressing.
• Swap out the vegetables based on what’s in season or your personal preferences. Broccoli, snow peas, or red cabbage would all be great additions.
• Use different types of pasta or noodles. Soba noodles or whole wheat pasta would work well in this recipe.
• For a creamier dressing, mix in a tablespoon of peanut butter or tahini.
• Add fresh herbs like cilantro or mint for a refreshing twist.

Frequently Asked Questions

Can I make this recipe gluten-free?

Absolutely! Simply use gluten-free pasta and ramen noodles, and ensure that your soy sauce is gluten-free as well. There are plenty of gluten-free alternatives available that work just as well in this recipe.

How long does this salad keep in the fridge?

This salad can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even more delicious over time. Just give it a good stir before serving again.

Can I add meat to this salad?

Yes, adding meat is a great way to make this salad more filling. Grilled chicken, shrimp, or even thinly sliced steak would be excellent additions. Just cook the meat separately and add it to the salad when you combine everything.

Summary

This Ramen Pasta Salad is a fun and flavorful fusion dish that’s perfect for any occasion. With its easy preparation and customizable ingredients, it’s sure to become a favorite in your recipe collection.

Diving into the world of pasta salads can be a game-changer for your summer picnics and potlucks. This pasta salad recipe with Italian dressing is not just a dish; it’s a vibrant, flavorful journey that brings together the best of fresh ingredients and zesty dressing in one bowl. Perfect for those who love a meal that’s as colorful as it is delicious.

Why This Recipe Works

• The combination of al dente pasta and crisp vegetables offers a satisfying crunch in every bite.
• Homemade Italian dressing elevates the dish with its fresh, tangy flavors, far surpassing store-bought versions.
• It’s incredibly versatile, allowing for endless variations based on what’s in your fridge or pantry.
• Perfect for meal prep, as the flavors meld and intensify when stored in the fridge.
• Quick and easy to make, requiring minimal cooking and no fancy techniques.

Ingredients

• 12 oz pasta (rotini or penne works great)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• For the Italian dressing: 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/2 tsp black pepper

Equipment Needed

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

Instructions

Step 1: Cook the Pasta

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

Step 2: Prepare the Vegetables

While the pasta cooks, take the time to halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the black olives. Freshness is key here, so ensure all vegetables are crisp and vibrant. Tip: Soaking the sliced red onion in cold water for 10 minutes can mellow its sharpness.

Step 3: Make the Italian Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, dried oregano, dried basil, salt, and black pepper until well combined. Taste and adjust the seasoning as needed. This homemade dressing is what sets this pasta salad apart, so don’t skimp on the herbs!

Step 4: Combine Everything

In a large mixing bowl, combine the cooled pasta, prepared vegetables, crumbled feta cheese, and chopped fresh basil. Pour the Italian dressing over the top and gently toss everything together until evenly coated. Tip: Letting the salad sit for at least 30 minutes before serving allows the flavors to meld beautifully.

Step 5: Serve and Enjoy

Give the pasta salad a final toss and serve chilled or at room temperature. It’s perfect on its own or as a side dish at your next barbecue or picnic. The vibrant colors and fresh flavors are sure to impress!

Tips and Tricks

For those looking to take their pasta salad to the next level, consider these advanced tips. First, toasting the pasta before boiling can add a nutty depth of flavor, though it’s a step not everyone has time for. Second, incorporating a mix of fresh and sun-dried tomatoes can add complexity to the dish. Third, for a creamier texture, a dollop of mayonnaise or Greek yogurt can be mixed into the dressing. Lastly, adding protein like grilled chicken or shrimp can transform this side into a hearty main course.

Recipe Variations

• Mediterranean Twist: Add artichoke hearts, kalamata olives, and swap feta for goat cheese.
• Protein-Packed: Mix in grilled chicken, shrimp, or chickpeas for a more filling meal.
• Veggie Delight: Include bell peppers, carrots, and avocado for extra crunch and creaminess.
• Cheese Lover’s: Use a mix of mozzarella pearls, parmesan, and feta for a cheesy goodness.
• Spicy Kick: Add diced jalapeños or a dash of red pepper flakes to the dressing for heat.

Frequently Asked Questions

Can I make this pasta salad ahead of time?

Absolutely! In fact, making it ahead allows the flavors to meld together more cohesively. Just be sure to store it in an airtight container in the refrigerator and give it a good stir before serving. It’s best enjoyed within 3 days.

What’s the best pasta to use for pasta salad?

Short, sturdy pasta like rotini, penne, or farfalle works best as they hold up well to dressing and mix-ins. Avoid long strands like spaghetti, which can become clumpy when cooled.

Can I use store-bought Italian dressing?

While you can, homemade dressing really elevates the dish with fresher, more vibrant flavors. If you’re short on time, look for a high-quality, olive oil-based Italian dressing at the store.

Summary

This pasta salad recipe with Italian dressing is a must-try for anyone looking for a delicious, easy-to-make dish that’s perfect for any occasion. With its fresh ingredients, homemade dressing, and endless variations, it’s sure to become a staple in your recipe collection.

Let’s turn up the heat with this spicy pasta salad recipe that’s perfect for summer picnics or as a bold side dish. Packed with flavors and a kick that’ll wake up your taste buds, this dish is a crowd-pleaser that’s as easy to make as it is delicious.

Why This Recipe Works

• The combination of al dente pasta and crisp vegetables provides a satisfying texture contrast.
• A homemade spicy dressing infuses every bite with heat and tanginess, customizable to your preferred spice level.
• It’s a versatile recipe that can be served immediately or chilled, making it perfect for meal prep or last-minute gatherings.

Ingredients

• 8 oz pasta (penne or fusilli works great)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp crushed red pepper flakes
• Salt and pepper to taste

Equipment Needed

• Large pot
• Colander
• Mixing bowls
• Whisk

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: Salt the water like the sea to ensure the pasta is flavorful from the inside out.

Step 2: Prepare the Vegetables

While the pasta cooks, halve the cherry tomatoes, dice the red onion and cucumber. Combine these in a large mixing bowl. The freshness of the vegetables will add a nice crunch to the salad.

Step 3: Make the Dressing

In a small bowl, whisk together olive oil, red wine vinegar, honey, crushed red pepper flakes, salt, and pepper. Adjust the spice level by adding more or less red pepper flakes. Tip: Let the dressing sit for a few minutes to allow the flavors to meld.

Step 4: Combine Everything

Add the cooled pasta to the bowl with the vegetables. Pour the dressing over and toss everything together until well coated. The salad should be evenly dressed with a glossy sheen.

Step 5: Serve or Chill

You can serve the salad immediately for a warm dish or chill it in the refrigerator for at least an hour for a cooler, more refreshing option. Tip: The flavors develop more as it sits, making it even tastier the next day.

Tips and Tricks

For an extra layer of flavor, consider adding grilled chicken or shrimp to make it a hearty main dish. If you’re not a fan of too much heat, start with a quarter teaspoon of red pepper flakes and adjust upwards. Toasting the red pepper flakes in a dry pan for a minute before adding them to the dressing can deepen their flavor without adding more heat.

Recipe Variations

• Swap the pasta for whole wheat or gluten-free options to cater to dietary needs.
• Add avocado for a creamy texture and healthy fats.
• Incorporate different vegetables like bell peppers or olives for added color and flavor.
• Use a different vinegar, such as balsamic or apple cider, for a unique twist on the dressing.
• For a protein-packed version, add chickpeas or black beans.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad actually tastes better after the flavors have had time to meld. Just keep it refrigerated and give it a good stir before serving. The vegetables will stay crisp, and the pasta will absorb the dressing beautifully.

How can I make it less spicy?

Start with less red pepper flakes and taste as you go. You can always add more heat, but it’s hard to take it away. Adding a bit more honey or olive oil can also help balance the spiciness.

What’s the best way to store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more of the dressing over time, so you might want to add a little extra olive oil and vinegar when serving leftovers to refresh it.

Summary

This spicy pasta salad is a vibrant, flavorful dish that’s perfect for any occasion. Easy to make and customizable, it’s sure to become a favorite in your recipe collection.

Kickstart your summer with this vibrant whole grain pasta salad that’s as nutritious as it is delicious. Perfect for picnics, potlucks, or a quick weekday lunch, this recipe is a crowd-pleaser that doesn’t skimp on flavor or health benefits.

Why This Recipe Works

• Whole grain pasta offers a hearty base packed with fiber, keeping you full longer and supporting digestive health.
• The colorful array of vegetables not only adds a crunch but also a spectrum of vitamins and minerals.
• A homemade vinaigrette dressing elevates the dish with a tangy and herby flavor profile, far surpassing any store-bought alternatives.
• This recipe is incredibly versatile, allowing for endless variations based on seasonal produce or personal preferences.
• It’s a make-ahead meal that tastes even better the next day, making it perfect for meal prep.

Ingredients

• 8 oz whole grain pasta (penne or fusilli work great)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil leaves, chopped (for garnish)

Equipment Needed

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

Instructions

Step 1: Cook the Pasta to Perfection

Bring a large pot of salted water to a rolling boil. Add the whole grain pasta and cook according to 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. This ensures your pasta salad has the perfect texture.

Step 2: Prepare the Vegetables

While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. The key here is uniformity in size for even distribution of flavors and textures throughout the salad.

Step 3: Whisk Together the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. This simple yet flavorful dressing will coat every ingredient beautifully, tying the salad together.

Step 4: Combine All Ingredients

In a large mixing bowl, combine the cooled pasta, prepared vegetables, black olives, and crumbled feta cheese. Drizzle the dressing over the top and toss gently to ensure everything is evenly coated. A gentle toss prevents the pasta from breaking and keeps the vegetables intact.

Step 5: Garnish and Serve

Sprinkle chopped fresh basil leaves over the top for a pop of color and freshness. Serve immediately, or for even better flavor, cover and refrigerate for at least an hour before serving. This allows the flavors to meld together beautifully.

Tips and Tricks

For an extra protein boost, consider adding grilled chicken, chickpeas, or hard-boiled eggs to the salad. If you’re preparing this salad ahead of time, hold off on adding the dressing until just before serving to keep the pasta from absorbing too much liquid and becoming soggy. Toasting the whole grain pasta lightly before boiling can add an extra layer of nutty flavor to the dish. Finally, always taste and adjust the seasoning before serving, as refrigeration can dull flavors over time.

Recipe Variations

• Mediterranean Twist: Add artichoke hearts, sun-dried tomatoes, and kalamata olives for a Mediterranean flair.
• Protein-Packed: Incorporate grilled shrimp or salmon for a seafood variation that’s rich in omega-3 fatty acids.
• Vegan Delight: Skip the feta cheese or use a vegan alternative, and add avocado for creaminess.
• Winter Version: Use roasted root vegetables like sweet potatoes and beets for a hearty winter salad.
• Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for those who like it hot.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While whole grain pasta is recommended for its health benefits, feel free to use any pasta you have on hand. Just keep in mind that cooking times may vary depending on the type of pasta used.

How long does this pasta salad last in the fridge?

Stored in an airtight container, this pasta salad will keep for up to 3 days in the refrigerator. The flavors continue to develop, making it even more delicious the next day.

Can I make this recipe gluten-free?

Yes, simply substitute the whole grain pasta with your favorite gluten-free pasta. Be sure to check the cooking instructions as gluten-free pasta often has a different texture and cooking time.

Summary

This whole grain pasta salad is a nutritious, flavorful, and versatile dish that’s perfect for any occasion. With its combination of hearty pasta, fresh vegetables, and a tangy homemade dressing, it’s sure to become a staple in your recipe collection.

Kick off your culinary adventure with this Puerto Rican Macaroni Salad recipe, a dish that’s as vibrant and lively as the island itself. Perfect for picnics, potlucks, or just because, this salad is a creamy, dreamy side that’ll have everyone asking for seconds.

Why This Recipe Works

• The combination of creamy mayonnaise and tangy mustard creates a dressing that’s rich yet balanced.
• Adding a variety of textures with crisp vegetables and tender pasta ensures every bite is interesting.
• The use of adobo seasoning gives it an authentic Puerto Rican flavor that stands out.
• It’s incredibly versatile, easily adapted to include your favorite ingredients or whatever you have on hand.
• This salad tastes even better the next day, making it a great make-ahead option for busy schedules.

Ingredients

• 1 lb elbow macaroni, cooked al dente
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 1 tsp adobo seasoning
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup frozen peas, thawed
• Salt and pepper to taste

Equipment Needed

• Large pot for boiling pasta
• Colander
• Large mixing bowl
• Measuring cups and spoons
• Knife and cutting board
• Mixing spoon

Instructions

Step 1: Cook the Macaroni

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

Step 2: Prepare the Vegetables

While the pasta cooks, dice the red and green bell peppers, onion, and carrots into small, uniform pieces. The smaller the dice, the better they’ll distribute throughout the salad. Thaw the frozen peas by running them under warm water, then drain well.

Step 3: Make the Dressing

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, and adobo seasoning until smooth. This is the base of your dressing, so make sure it’s well combined. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.

Step 4: Combine Everything

Add the cooled macaroni, diced vegetables, and peas to the bowl with the dressing. Gently fold everything together until the pasta and vegetables are evenly coated with the dressing. Season with salt and pepper to taste. Tip: Letting the salad chill in the fridge for at least an hour before serving allows the flavors to meld beautifully.

Step 5: Serve and Enjoy

Give the salad a final stir before serving to redistribute the dressing. Serve chilled as a side dish at your next gathering or enjoy it as a hearty lunch. This salad keeps well in the refrigerator for up to 3 days, making it a great option for meal prep.

Tips and Tricks

For an extra kick of flavor, consider adding a tablespoon of apple cider vinegar to the dressing. It’ll brighten up the whole dish. If you’re not a fan of peas, try substituting with corn or leaving them out altogether. To make this salad more substantial, add diced cooked chicken or ham. Always taste and adjust the seasoning before serving, as the flavors can settle over time. For a smoother texture, you can pulse half of the salad in a food processor before mixing it back in.

Recipe Variations

• For a spicy twist, add diced jalapeños or a dash of hot sauce to the dressing.
• Swap out the elbow macaroni for shells or rotini for a different texture.
• Include hard-boiled eggs for added protein and richness.
• Use a mix of mayonnaise and sour cream for a tangier dressing.
• Add chopped olives or pickles for a briny contrast to the creamy dressing.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! In fact, this salad tastes even better after it’s had time to chill in the fridge for a few hours or overnight. The flavors have more time to meld together, making it more delicious. Just be sure to give it a good stir before serving to redistribute the dressing.

How long does this salad keep in the fridge?

This Puerto Rican Macaroni Salad will stay fresh in the refrigerator for up to 3 days when stored in an airtight container. After that, the pasta may start to soften too much, and the vegetables can lose their crunch.

Can I use a different type of pasta?

Yes, you can use any small pasta shape you prefer or have on hand. Just keep in mind that cooking times may vary, so adjust accordingly to ensure your pasta is al dente.

Summary

This Puerto Rican Macaroni Salad is a creamy, flavorful side dish that’s perfect for any occasion. With its vibrant colors and delicious taste, it’s sure to be a hit. Plus, it’s easy to customize with your favorite ingredients or whatever you have in the fridge. Give it a try and bring a taste of Puerto Rico to your table!

A absolutely delightful dish that combines the heartiness of pasta with the lean protein of chicken, all tossed in a creamy mayonnaise dressing. Perfect for picnics, potlucks, or a quick lunch, this recipe is sure to become a favorite.

Why This Recipe Works

• The combination of tender chicken and al dente pasta provides a satisfying texture contrast.
• Mayonnaise-based dressing ensures a creamy, rich flavor that coats every ingredient perfectly.
• It’s versatile; easily customizable with your favorite veggies or herbs.
• Quick to prepare, making it ideal for busy weeknights or last-minute gatherings.
• Leftovers taste even better the next day, as flavors meld together beautifully.

Ingredients

• 2 cups cooked chicken, shredded
• 3 cups pasta, cooked and cooled
• 1 cup mayonnaise
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Pot for boiling pasta
• Knife and cutting board

Instructions

Step 1: Prepare Your Ingredients

Start by ensuring your chicken is cooked and shredded into bite-sized pieces. Cook your pasta according to the package instructions until al dente, then rinse under cold water to stop the cooking process. Chop your celery and red onion finely to ensure they distribute evenly throughout the salad.

Step 2: Mix the Dressing

In a large mixing bowl, combine the mayonnaise, lemon juice, salt, black pepper, and garlic powder. Whisk these ingredients together until smooth. This creamy dressing will coat your pasta and chicken beautifully, so make sure it’s well mixed.

Step 3: Combine All Ingredients

Add the cooled pasta, shredded chicken, chopped celery, and diced red onion to the bowl with the dressing. Gently toss everything together until all the ingredients are evenly coated with the mayonnaise mixture. Be careful not to overmix, as this can break the pasta.

Step 4: Chill Before Serving

For the best flavor, cover the salad and refrigerate it for at least an hour before serving. This allows the flavors to meld together and the salad to cool to the perfect temperature for enjoying.

Step 5: Serve and Enjoy

Once chilled, give the salad a quick stir to redistribute the dressing. Serve it cold, garnished with a sprinkle of fresh herbs if desired. This dish is perfect on its own or as a side at your next barbecue.

Tips and Tricks

For an extra crunch, consider adding some chopped nuts or seeds to the salad. If you’re looking for a lighter version, you can substitute half of the mayonnaise with Greek yogurt. Always taste and adjust the seasoning before serving, as chilling can mute flavors slightly. For a more vibrant salad, add some diced bell peppers or cherry tomatoes. Lastly, if you’re making this salad ahead of time, hold off on adding the onions until just before serving to keep their crunch.

Recipe Variations

• Swap the chicken for turkey or ham for a different protein twist.
• Add some curry powder to the dressing for a warm, spicy flavor.
• Include some grapes or apples for a sweet contrast to the creamy dressing.
• Use whole wheat or gluten-free pasta to cater to dietary needs.
• Mix in some avocado for extra creaminess and healthy fats.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad actually tastes better after it’s had time to chill in the fridge, making it a great make-ahead dish. Just be sure to store it in an airtight container to keep it fresh.

How long will this salad keep in the fridge?

Stored properly, this pasta chicken salad will stay fresh for up to 3 days in the refrigerator. After that, the pasta may start to soften too much, and the flavors won’t be as vibrant.

Can I freeze this salad?

Freezing is not recommended, as the mayonnaise-based dressing and pasta texture will not hold up well after thawing. It’s best enjoyed fresh or refrigerated for a few days.

Summary

This creamy pasta chicken salad with mayonnaise is a versatile, delicious dish perfect for any occasion. Easy to make and customizable, it’s sure to be a hit with everyone who tries it.

Forget the oven, this cucumber pasta salad is your ticket to a cool, crunchy, and creamy side dish that screams summer. Perfect for picnics, potlucks, or just because you deserve something delicious without breaking a sweat.

Why This Recipe Works

• It’s a no-cook recipe, saving you from the summer heat.
• The combination of crunchy cucumbers and creamy dressing hits all the right textures.
• It’s versatile; add your favorite veggies or proteins to make it your own.
• Prep ahead and it gets better as it chills, making it perfect for meal prep.
• Light yet satisfying, it’s a crowd-pleaser that won’t weigh you down.

Ingredients

• 8 oz pasta (rotini or penne works great)
• 2 large cucumbers, diced
• 1/2 cup red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh dill, chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste

Equipment Needed

• Large mixing bowl
• Colander
• Measuring cups and spoons
• 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 and rinse under cold water to stop the cooking process. Tip: Adding a splash of olive oil to the water can prevent the pasta from sticking together.

Step 2: Prepare the Vegetables

While the pasta cooks, dice the cucumbers, chop the red onion, halve the cherry tomatoes, and chop the fresh dill. Combine these in a large mixing bowl. Tip: For less bite, soak the chopped red onion in cold water for 10 minutes before adding it to the salad.

Step 3: Make the Dressing

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed. Tip: For a lighter version, you can substitute Greek yogurt for the mayonnaise and sour cream.

Step 4: Combine Everything

Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and gently toss until everything is evenly coated. Be careful not to overmix to keep the vegetables crisp.

Step 5: Chill and Serve

Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve chilled for the best taste and texture.

Tips and Tricks

For an extra crunch, add some diced bell peppers or celery. If you’re making this salad ahead of time, hold off on adding the dressing until just before serving to keep the vegetables crisp. For a protein boost, toss in some grilled chicken or chickpeas. Always taste and adjust the seasoning after chilling, as flavors can mellow out in the fridge.

Recipe Variations

• Add avocado for a creamy twist and healthy fats.
• Swap the dill for basil or parsley for a different herby flavor.
• Include some crumbled feta or grated Parmesan for a cheesy element.
• For a spicy kick, add some diced jalapeños or a dash of hot sauce to the dressing.
• Use whole wheat or gluten-free pasta to suit dietary needs.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This salad actually tastes better after it’s had time to chill and the flavors have melded together. Just keep it covered in the refrigerator for up to 3 days.

What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within 3 days, as the vegetables may start to lose their crunch over time.

Can I use a different type of pasta?

Yes, feel free to use your favorite pasta shape. Just keep in mind that smaller shapes like rotini or penne work best for holding onto the dressing and vegetables.

Summary

This cucumber pasta salad is a refreshing, no-cook dish perfect for summer gatherings. With its creamy dressing and crunchy vegetables, it’s a versatile recipe that can be customized to your liking. Easy to make and even easier to enjoy!