If cooking this with gluten free noodles, it lasts a day max before the noodles get a weird texture. I know you’re going to love this salad as much as I do!!! While pasta is cooling, chop tomatoes, cucumber, and red onion. Mine gobble this up! So check out the recipe and if you make it and share it on social media, be sure to tag me so I can see what you’ve made! Drain pasta and toss with a light drizzle of olive oil. The other nice thing about this is how you can customize it to suit your tastes! And it’s kid-friendly. One thing I love about recipes like this is how fresh they always taste, the amount of healthy ingredients I can jam in here, and I love that it takes me less than 5 minutes to throw it all together (minus the noodle cook time).īut even with the noodle cook time, this is a recipe that packs way more of a yummy punch than time it takes to throw together – so rare with recipes this basic. It stores great in the fridge for a few days and has become our camping & poolside go to meal. I wouldn’t recommend freezing this salad! The tomatoes and pasta will fall apart after thawing.I’m not kidding when I say my family lives for this salad! If you need, you can whip up some extra dressing to toss the pasta with when you eat the leftovers in case too much has been absorbed. Italian Pasta Salad leftovers will last 3-4 days in the fridge. I don’t recommend balsamic vinegar as it will turn the pasta brown. For best results, use a mild white wine vinegar, rice vinegar or lemon juice. Dress it up! For all this pasta salad, you’ll need about a cup of dressing.As far as onions go, while I chose red onion, green onions are great as well. While dried herbs work as well, nothing beats fresh herbs. Go with lots of fresh herbs, such as parsley, oregano, and basil. Load your pasta salad with fresh herbs and onion.Don’t be afraid to experiment and try different veggies. You could even mix it up a bit by adding veggies like asparagus, or snow peas, even zucchini and broccoli. Load it up with veggies such as bell peppers, cherry tomatoes and good olives. The spicy salami will add a great kick to the pasta salad. Choose good Italian salami, like Genoa salami and mix it up with both mild and spicy salami. You want about 2 pounds of main ingredients. Load it with lots of veggies and salami.Cook it until tender and when it’s done, drain it, but do not rinse it. For 1 pound of pasta cook it in 1 gallon of boiling water seasoned with at least 2 tablespoons of salt. Use bite-size pasta such as penne, rotini, fusilli, farfalle, small shells, or even elbow macaroni. Choose the right pasta and cook it properly.But don’t worry, this pasta is even better the next day. In a large bowl combine the bacon, pasta, cucumber, and green onions. Not to mention the leftovers, because you will have lots of leftovers. In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt & pepper. Creamy Garlic Pasta Salad 1 lb pasta, prepared 1 cup ricotta cheese cup sour cream Spice World Garlic 3 tsp Spice World Ready-to-Use Minced Garlic or 3. While most people only make pasta salads when attending a potluck, picnic or going to some family/friend gathering, I think they are great for a weekday meal. The dressing is refreshing and loaded with fresh herbs. Which is why I love a good Italian pasta salad. Pasta salad (pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise -based dressing. Not only is it delicious, but it’s really easy to put together and super simple to make. Even though I love creamy pasta salads, not all pasta salads have to be mayo loaded. I love making pasta salads, especially this Italian Pasta Salad which really is one of my favorite cold pasta salad dishes. Try These Other Delicious Pasta Salad Recipes:.
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