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When it's hot outside, pasta can bring cold comforts. Plus, his secrets to keep your pasta from being soggy!
Tips:
Mayo 101: Mayonnaise is the perfect base for herbs and spices. Making your own mayo is an easy way to control fat content and infuse flavor, and it's way cheaper than buying it.
PASTA SHAPE MATTERS: elbow pasta is not ideal for cold salads, as it's not firm enough. Choose pasta only slightly bigger than your vegetable dice, with textures, such as fusilli, to help grab onto the dressing. Cool the pasta down with cold water right after boiling to help keep it al dente.
Cure for Boring: Balance both flavors and textures in order to create a pasta salad that is NEVER ignored at barbecues. If you texture your salad right, it won't sog out.
Cold Pasta Salad
Recipe by Fabio Viviani
Yield: 8-12 servings
Ingredients:
For the mayo:
20 leaves fresh basil, chopped
2 eggs
salt and pepper to taste
¼ c lemon juice
2-4 cups light olive oil
For the salad:
1 lb. fusilli pasta
1 cup diced cherry tomatoes
2 cups arugula
1 red and 1 orange bell pepper, chopped
1 cup Parmesan cheese, grated
1 cup buffalo mozzarella cheese, diced
1 cup chopped black olives
3 hard-boiled eggs, chopped
¼ lb prosciutto, chopped
¼ lb salami, chopped
½ cup capers
Method:
Bring a large pot of water to a boil. Quickly blanch basil and remove.
Add pasta and cook according to directions, reducing cook time by five minutes.
Meanwhile, place eggs, salt, pepper, and lemon juice in food processor.
Turn the food processor on, and leave running. Slowly drizzle in oil, until the mixture thickens into mayonnaise.
Add blanched basil and blend til mixed.
Remove pasta from heat and cool down with cold water, then drain.
Place pasta in a large bowl, and add all remaining ingredients.
Toss with the basil mayo until everything is evenly distributed through the salad.
Chill at least one hour before serving.
MANGIA!
Don&apost let the phrase "veggie lovers" fool you—this pasta salad is chock full of salami! But the real stars of the dish are the heaps of broccolini, bocconcini, and basil. Talk about guilt-free indulgence!
It&aposs creamy. It&aposs tangy. And best of all, it&aposs good for you! This yum-o pasta salad is big on secret ingredients like plain Greek yogurt, fresh lemon juice, and multigrain pasta. Feel free to dig in at your next picnic.
Photography by Kate Mathis
You won&apost find many pasta salads with more flavor than this. With fresh basil, feta cheese, arugula, and lemon zest, this dish is a full-out party on your plate (and in your mouth!)
Photography by Kate Mathis
The great thing about this pasta salad? You can overload it with veggies, meaning you don&apost have to add as much pasta. Helloooo low-carb treat!
Photography by Lucas Zarebinski
This one&aposs for the flavor-cravers! Tossed with bacon, blue cheese, avocados, and balsamic vinegar, this cold pasta dish is sure to get your mouth watering.
Go for a sweet and savory pasta salad if you&aposre in the mood for something different! Cantaloupe and honeydew provide some light freshness, while red onions, dijon, and white vinegar add a little bite.
You&aposve had this tangy, eggplant-y pasta dish warmed up now, meet it&aposs cool and refreshing cousin! It&aposs just as good, and it&aposs a little easier to eat on a hot summer&aposs day.
This just may be the fanciest pasta salad you ever eat. Grill up some uber-tasty red snapper fillets, then chop &aposem up and toss &aposem in the pasta with garlic, cheese, veggies, and lemon juice.
Believe it or not, this omnivorous dish tastes even better than it looks! There&aposs nothing like thin, salty prosciutto, crunchy asparagus, and an array of other greens to perk up a picnic.
Photography by Lucas Zarebinski
There&aposs no denying it: shrimp and pasta just belong together. For this room-temp take, get your Caribbean on with mango, jerk seasoning, and cilantro. Your guests will be demanding more by the end of the night—trust us.
Bob Barker&aposs warm-weather dish is all about colors: make it with tri-colored fusilli, red onions, and bell peppers in three different colors. Then, throw in some artichokes and kalamata olives for some extra flavor.
Photography by Kate Mathis
Pasta salad meets tuna salad for this filling recipe! Whip up a bowl with a little help from Calabiran chili paste, anchovies, and lots of veggies.
Photography by Lucas Zarebinski
There&aposs just something extra special about the taste of grilled vegetables. And mixed with cheese-filled tortellini, chopped basil, and red wine vinegar? You can&apost go wrong with this dish!
If you&aposve got a taste for all things salty and savory, this is the pasta for you. You&aposll think you&aposve died and gone to heaven when you get a forkful of those artichoke hearts, kalamata olives, and roasted red peppers.
Who says comfort food has to be served piping hot? Chow down on this deliciously-unique dish hot, cold, or room temperature𠅎ither way, you&aposll be going back for seconds (and thirds!)
Photography by Lucas Zarebinski
Looking for a way to bring some Southwest flair to your pasta salad game? Look no further! Heat things up with jalapeños, red onions, and fire-roasted corn, then cool it down with a spritz of ranch.
This pasta salad is on the cusp of being actual salad thanks to ingredients like arugula, hard-boiled eggs, and pine nuts. Luckily, parmesan cheese, fresh dill, and grated lemon give it alllll the flavor.
Photography by Lucas Zarebinski
Trying to change your eating habits, but can&apost quit pasta? With this salad, you don&apost have to compromise. Whole wheat pasta, feta cheese, herbs, and nuts make for one satisfying low-carb dish.
This one&aposs pretty self-explanatory, but add extra flavor-enhancers like grainy mustard, sherry vinegar, and chopped pecans for a super summery salad.
Photography by Lucas Zarebinski
We guarantee you (and you guests) have never had a pasta salad quite like this! Fork-ify one of America&aposs favorite sandwiches by mixing chopped pastrami, Swiss cheese, pickles, and thousand island dressing into your pasta.
Perfect for brunches and showers, this sweet orzo dish is sure to hit the spot. Peaches and tiny mozzarella balls are totally aesthetic, but it&aposs the crumbled bacon that makes the salad truly irresistible.
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We’ve shared a few variations for pasta salad over the years. Our orzo pasta salad combines orzo pasta, olives, cucumbers, and a simple lemony dressing. It has rave reviews! Our grilled veggie pasta salad is also popular. For a creamy pasta salad, try this creamy macaroni pasta salad!
This time, though, we wanted to share an extra easy and flexible pasta salad with you. It’ straight-forward and quick to make. So you can make the best pasta salad, we’ve shared lots of tips below.
This salad is a mashup between Greek and Italian pasta salad. Greek because we add both Kalamata and green olives and Italian because we throw both parmesan and fresh mozzarella cheese into the mix. If you love Greek inspired salads, take a look at our favorite Greek salad.
Now if you’re sitting there and thinking that you don’t want to add olives to your salad, no problem! Use our recipe as a guide then throw in the ingredients you love. We’ll share lots of suggestions below.
Once you’ve decided on the ingredients you’re adding to the salad you need to make the dressing. We make an easy five-ingredient pasta salad dressing. To make it, whisk red wine vinegar, extra-virgin olive oil, dried oregano, and a pinch of salt and pepper. It’s simple, but when mixed with the pasta, veggies and other ingredients, it tastes amazing.
To upgrade the dressing, try champagne vinegar. It’s a bit more pricey, but it tastes incredible.
Here’s the great news. Pasta salad gets better over time. Letting the pasta and veggies sit in the dressing for a while makes a huge difference in flavor. We take the same approach when making potato salad.
You can make pasta salad and keep it in the fridge for up to five days, which makes this the perfect side dish to prepare in advance.
Let’s recap, for the best homemade pasta salad, keep the following in mind:
When I made this again recently, I just pan fried some herb crusted chicken breasts . You could also try it with crispy chicken cutlets .
The best way to serve this though, is with some grilled burgers or brats….outdoors with family or friends. Make the salad a day ahead if you like because it stores well in the fridge and is good leftover.
This cold pasta salad recipe makes enough for a crowd and is perfect for a summer potluck. Fresh ingredients make this a great, healthy side dish.
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
Prepare pasta al dente, as directed on the package. Rinse in cold water and put in a large mixingbowl .
Cube mozzarella and add to pasta.
Slice olives and add to bowl.
Dice green pepper and add to bowl.
Pour dressing over the top and stir until everything is coated.
Refrigerate 2 hours or overnight and serve.
If you like a protein-packed salad – you’ll absolutely love our recipe for Big Mac Salad with Big Mac Sauce!
You’ll only find delicious and EASY RECIPES here, so get your “pinning” on and fill your Pinterest boards with our recipes for easy meal planning!
Well if you’re here for the first time, then you’ll want to get your hands on my NEW cookbook, Fabulously Fast Dinners.
Aren’t you tired of spending hours thinking about what the main dish to make for your family, and then realize you STILL need a side dish to go with it?
I’ve done all of this for you! An easy and fast main dish recipe, paired with a side dish recipe and even alternative suggestions for sides and desserts along the way!
