Make Your Yummy Pasta Salad

 

Sweet 'N' Tangy Pasta Salad

Ingredients

For the Creamy Balsamic Dressing

1 c. mayo

1/2 c. balsamic vinegar

1/4 c. olive oil

2 cloves garlic, pressed

Kosher salt

black pepper

For the Salad

Rotini, cooked, slightly cooled

celery, thinly sliced

Carrots, shredded

Red pepper, chopped

arugula

Cannellini beans, rinsed and drained

 

Directions

Make the Creamy Balsamic Dressing: Shake mayo, balsamic vinegar, olive oil, garlic, salt and pepper.

Make the Salad: Toss balsamic dressing with rotini, celery, red repper, arugula, and cannellini beans

CREAMY BALSAMIC DRESSING ONLY: EACH 1 TBSP. SERVING ABOUT 90 CALS, 1 G CARBS, 10 G FAT (1 G SAT), 85 MG SODIUM.

From: https://www.goodhousekeeping.com/food-recipes/easy/a34187/sweet-n-tangy-pasta-salad/

Shrimp, Lemon & Gemelli Party Pasta Salad

Jun 26, 2013

Dill, mustard, and capers are just a few of the flavors that spice up this easy to make pasta salad.

CAL/SERV:

430

YIELDS:

6

PREP TIME:

0 hours 15 mins

TOTAL TIME:

0 hours 25 mins

Ingredients

1 lb. gemelli or cavatappi pasta

1 lb. large shrimp

1 lemon

1/4 c. extra-virgin olive oil

2 tbsp. Champagne or white wine vinegar

2 tbsp. Chopped fresh dill

1 tbsp. capers

1 tbsp. Dijon mustard

1 clove garlic

1 pt. multicolored grape tomatoes

1/2 seedless English cucumber

 

Directions

Heat large covered saucepot of salted water to boiling on high. Cook pasta 2 minutes less than label directs, stirring occasionally. Add shrimp; cook 2 to 3 minutes or until pasta is al dente. Drain well.

While pasta cooks, from lemon, grate 1 teaspoon peel, and squeeze 2 tablespoons juice into large bowl. Add oil, vinegar, dill, capers, mustard, garlic, and 1/2 teaspoon each salt and pepper; whisk to combine. Stir in tomatoes and cucumber.

Add hot pasta and shrimp to large bowl; toss until well-coated. Serve warm or refrigerate in airtight container up to 1 day ahead.

From: https://www.goodhousekeeping.com/food-recipes/a14459/party-pasta-salad-recipe-ghk0813/

Italian Pasta Salad

by MAKINZE GORE

JUN 17, 2020

WATCH: Win Summer With This Italian Pasta Salad

In our opinion, pasta salad is a summer potluck must. Whether you're making Strawberry Balsamic Pasta Salad or Pimiento Pasta Salad, there are a few tips and tricks to make yours the best on the communal table. Read on for our favorite tips and tricks!

Respect The Pasta

A good pasta salad can only be good if the pasta is good. It's the foundation of the entire dish! Here are some important things to remember when boiling pasta for pasta salad, or any dish with pasta, really:

Salt your water. It's the only way to season the pasta from the inside out! We typically stick to 2 tablespoons kosher salt per pound of dry pasta. It may sound like a lot, but it's the perfect amount to enhance the flavor of your pasta.

Keep it al dente. The boiling time on the back of the box? It LIES! We've found it usually takes about half the time that the leading brands call for. (That's 4 to 5 minutes instead of 9 to 10.) Start tasting early on to avoid mushy pasta. Mushy = 😩

Don't rinse your pasta. After pasta is drained, it retains a light coating of starch—think of it as the glue that sticks your dressing to the cooked pasta. If you rinse that starch away, the surface will be smooth and the dressing will have a harder time adhering. We want our pasta and dressing to be inseparable, so we prefer to keep that starchy coating.

Get The Mix-Ins Right

Variety is the spice of pasta salad mix-ins. That's how that phrase goes, right? But seriously, it's all about variety. Variety in texture, flavor, and color. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:

Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.

Crunchy/Fresh Mix-Ins We're talking veggies! Arugula, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favorites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.

Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken, broiled or grilled shrimp, or even white beans make delicious and satisfying additions.

Salty Mix-Ins We LOVE a burst of salty flavor in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.

Brightly Flavored Mix-Ins When we think of bright flavors, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavor. From dill to basil, in our opinion there's no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.

Get The Dressing Right

The dressing really ties everything together. Just like the mix-ins, you're looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavorful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you're making it, so as soon as you find your balance, you're good to go. Here's what ya need:

Read full article on: https://www.delish.com/cooking/recipe-ideas/a19601468/easy-pasta-salad-recipe/