I like to make a big bowl of pasta salad for Memorial Day to have ready for several meals during the week.
Pasta salad can be really tasty...and really boring if you just rely on a few veggies and a bottled Italian dressing. For sure you'll have a mediocre salad and taste.
I like to add a bit of zing to my pasta salads - things such as Gorgonzola cheese, basil, and hot sauce in the dressing.
Here's the basic recipe. Add more of your favorites such as cheese or veggies as you wish. You can also substitute chicken or shrimp for the ham if you wish. If you omit the ham altogether, it's a vegetarian's delight.
Zesty Pasta Salad
1 lb. of dried pasta of your choice, cooked al dente, drained, and rinsed well with cold water
1 red pepper, cored and chopped
1/2 cup pimento-stuffed green olives, cut in half
2-4 scallions, chopped or a bunch of fresh chives, chopped
1/2 lb. deli ham sliced thick, chopped
1/2 cup frozen peas
1/4 cup crumbled Gorgonzola cheese
bunch fresh basil leaves, chopped
Combine all ingredients in large bowl. Drizzle with dressing, stir gently, but well to coat all the pasta.
Dressing:
1/2 cup olive or vegetable oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 T Dijon style mustard
1 T mayonnaise
juice of 1/2 lime
2-3 shakes of hot sauce, any kind
kosher salt, to taste
freshly ground pepper, to taste
Combine all dressing ingredients in a glass jar and shake well.
I use half sour cream and half mayo instead of full mayo because I think you get a better flavor and a creamier, less watery consistency. Change up the veggies as you like. I almost always use two kinds of peppers and one red onion.
Enjoy!
Lisa’s Creamy Pasta Salad:
2 lbs. elbow shaped pasta or any small shaped pasta you have on hand (I had 3 opened boxes of pasta so I used a combination of small and large shells and rotini).
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, diced
1 cup mayonnaise
1 cup sour cream
1/4 cup milk
2 tablespoons white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Cook pasta one minute less than pasta directions (a good al dente texture). Drain and cool.
Dice peppers and onions, set aside. Whisk together remaining ingredients (mayo through black pepper) to make dressing. In a very large bowl or pot, combine pasta, vegetables and dressing. Mix well. Chill for four hours (12-24 hours is best).
Pasta salad can be really tasty...and really boring if you just rely on a few veggies and a bottled Italian dressing. For sure you'll have a mediocre salad and taste.
I like to add a bit of zing to my pasta salads - things such as Gorgonzola cheese, basil, and hot sauce in the dressing.
Here's the basic recipe. Add more of your favorites such as cheese or veggies as you wish. You can also substitute chicken or shrimp for the ham if you wish. If you omit the ham altogether, it's a vegetarian's delight.
Zesty Pasta Salad
1 lb. of dried pasta of your choice, cooked al dente, drained, and rinsed well with cold water
1 red pepper, cored and chopped
1/2 cup pimento-stuffed green olives, cut in half
2-4 scallions, chopped or a bunch of fresh chives, chopped
1/2 lb. deli ham sliced thick, chopped
1/2 cup frozen peas
1/4 cup crumbled Gorgonzola cheese
bunch fresh basil leaves, chopped
Combine all ingredients in large bowl. Drizzle with dressing, stir gently, but well to coat all the pasta.
Dressing:
1/2 cup olive or vegetable oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 T Dijon style mustard
1 T mayonnaise
juice of 1/2 lime
2-3 shakes of hot sauce, any kind
kosher salt, to taste
freshly ground pepper, to taste
Combine all dressing ingredients in a glass jar and shake well.
I use half sour cream and half mayo instead of full mayo because I think you get a better flavor and a creamier, less watery consistency. Change up the veggies as you like. I almost always use two kinds of peppers and one red onion.
Lisa’s Creamy Pasta Salad:
2 lbs. elbow shaped pasta or any small shaped pasta you have on hand (I had 3 opened boxes of pasta so I used a combination of small and large shells and rotini).
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, diced
1 cup mayonnaise
1 cup sour cream
1/4 cup milk
2 tablespoons white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Cook pasta one minute less than pasta directions (a good al dente texture). Drain and cool.
Dice peppers and onions, set aside. Whisk together remaining ingredients (mayo through black pepper) to make dressing. In a very large bowl or pot, combine pasta, vegetables and dressing. Mix well. Chill for four hours (12-24 hours is best).