Pasta salad recipes

[Anonymous]

It’s going to be really hot where I live (Chicago suburbs) the first few days of this week, and I’m thinking of making a pasta salad so I don’t have to heat up my kitchen those days and so we have something easy when we get home if we go to the pool in the late afternoon/evening. I don’t normally make pasta salad, so looking for some recipe ideas.

[Anonymous]

The DCUM favorite is tricolor pasta, peas, carrots, black olives, red onions (if you like onions), and bottled Italian dressing. It’s requested every year and loved by all!

[Anonymous]

I just made one with fresh mozzarella and cherry tomatoes and red pepper flakes with a balsamic dressing. I was hoping it would be for lunch a few days this week but it’s almost gone after one day because everyone ate it for lunch today.

I also make one with cubed cheese, tomatoes, bell peppers, sweet white onions, cucumbers, chickpeas and homemade Italian dressing. Just dice up all the veggies nicely and use whatever pasta you like. I prefer penne or rotini.

[Anonymous]

Anonymous wrote:I just made one with fresh mozzarella and cherry tomatoes and red pepper flakes with a balsamic dressing. I was hoping it would be for lunch a few days this week but it’s almost gone after one day because everyone ate it for lunch today.

I also make one with cubed cheese, tomatoes, bell peppers, sweet white onions, cucumbers, chickpeas and homemade Italian dressing. Just dice up all the veggies nicely and use whatever pasta you like. I prefer penne or rotini.

These both sound good. Whatever you do, no mayo, egg, canned olives, or bottled dressing

[Anonymous]

My new favorite, pasta like salad, neat east tabouleh mix, add chopped cucumber and a can of drained chick peas

[Anonymous]

Thanks for the ideas!

[Anonymous]

Greek! Cucumber, cherry tomatoes, red onion, spinach, kalimata olives and red pepper. Add feta and Greek dressing.

[Anonymous]

I make couscous salad:
1 cup couscous, made with 1 cup water and a pinch of salt, plus 1 small diced red onion dumped on top when you put the couscous in. Make as normal, the flake with a fork and put in a large boil.
Add roughly 1/3 cup each of raisins, feta, black olives (halved), and toasted pine nuts. Then add a vinaigrette of
1/4 cup olive oil, 1/4 cup lemon juice, i clove garlic, 1 Tbsp chopped fresh oregano, 1/2 tsp salt, and 1/4 tsp pepper.
I often add parsley, cucumber, and/or tomato to the salad just before eating. If I add a lot of tomato or cucumber I might make a little extra vinaigrette.
This is great with grilled chicken (or leftover grilled chicken) or salmon. Or just by itself.

[Anonymous]

Anonymous wrote:I make couscous salad:
1 cup couscous, made with 1 cup water and a pinch of salt, plus 1 small diced red onion dumped on top when you put the couscous in. Make as normal, the flake with a fork and put in a large boil.*
Add roughly 1/3 cup each of raisins, feta, black olives (halved), and toasted pine nuts. Then add a vinaigrette of
1/4 cup olive oil, 1/4 cup lemon juice, i clove garlic, 1 Tbsp chopped fresh oregano, 1/2 tsp salt, and 1/4 tsp pepper.
I often add parsley, cucumber, and/or tomato to the salad just before eating. If I add a lot of tomato or cucumber I might make a little extra vinaigrette.
This is great with grilled chicken (or leftover grilled chicken) or salmon. Or just by itself.

*in a large bowl

[Anonymous]

This is my fave, the pine nuts really make it

https://www.foodnetwork.com/recipes/ina-garten/orzo-with-roasted-vegetables-recipe-1951921.amp

[Anonymous]

This is excellent. I would reserve some dressing and spinach to mix in right before serving
https://www.thekitchn.com/recipe-pasta-lite-salad-84429

[Anonymous]

Anonymous wrote:I just made one with fresh mozzarella and cherry tomatoes and red pepper flakes with a balsamic dressing. I was hoping it would be for lunch a few days this week but it’s almost gone after one day because everyone ate it for lunch today.

I also make one with cubed cheese, tomatoes, bell peppers, sweet white onions, cucumbers, chickpeas and homemade Italian dressing. Just dice up all the veggies nicely and use whatever pasta you like. I prefer penne or rotini.

This is OP - I made the second version you mentioned and also added some pine nuts - it was good!

[Anonymous]

A friend made this and brought it over, tasty: https://food52.com/recipes/81582-cook-s-illustrated-s-italian-pasta-salad

[Anonymous]

I’m curious about pasta salad? How long does it stay good for? Does it get mushy? Are there ways to make it tastier or healthier?

[Anonymous]

Anonymous wrote:The DCUM favorite is tricolor pasta, peas, carrots, black olives, red onions (if you like onions), and bottled Italian dressing. It’s requested every year and loved by all!

You forgot the /s