A colourful medley of garden-fresh greens is tossed in a light-weight oil and vinegar dressing to make this tangy pasta salad a surefire hit at your subsequent gathering.
Potluck Pasta Salad
We love pasta salads because the climate warms up. There aren’t many issues that beat having a meal ready-to-go within the fridge on a sizzling summer season night time.
A part of that’s the truth that we lived in Phoenix for therefore a few years. When it’s 108 levels outdoors and muggy from a thunderstorm, you study to eat as gentle as potential. And, you retain the oven off as a lot as potential.
No Mayo Pasta Salad
This recipe is nice for a summertime gathering as a result of it’s easy to make, loaded with taste, and also you don’t have to fret about it sitting within the solar. No mayo is ideal for a potluck pasta salad.
In the event you’ve been right here for very lengthy, you then’ll know that I’m an equal alternative employer of mayonnaise. I like a mayo free pasta salad with a shiny French dressing simply as a lot as I get pleasure from a creamy pasta salad with mayo.
You’ll love that this Italian Penne Pasta Salad may be set out after which forgotten about. There aren’t any worries a couple of no mayo pasta salad spoiling within the solar.
Pasta Salad with Olives
This tangy pasta salad turned out gentle and flavorful with a fantastic stability of tanginess from the vinegar and the intense flavors of the recent greens. And, I really like the slight chunk from the onion and olives in pasta salad.
In the event you’re a fan of pasta salad with olives, you then’re in the suitable place. I like the depth and distinctive taste that they add to a dish. This Creamy Pasta Salad is certainly one of my latest favorites.
My brother would possibly choose across the olives on this California Spaghetti Salad, however that’s his drawback–not mine. That simply leaves extra for the remainder of us!
Tangy Pasta Salad
- small pasta: ditalini, elbow, fusilli, penne, and many others
- pink onion
- pink wine vinegar
- olive oil
- grape tomatoes
- black olives
- bell pepper
- Monterey jack cheese
- salt and pepper
Set a medium sized pot of water over excessive warmth and cook dinner the pasta in response to instructions. Then, take away from the warmth and rinse instantly with chilly water till cool. Set the pasta apart within the colander to empty.
Whereas the pasta boils, chop the onions. Then, place in a big mixing bowl with the olive and vinegar. Permit this to relaxation whereas getting ready the remainder of the greens and the cheese.
Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions. Toss effectively to coat completely. Then, season generously with salt and pepper to style. Refrigerate till able to serve.
I usually make a double or triple batch of pasta salads like this one. Leftovers maintain effectively within the fridge, and are fabulous for a fast lunch or snack.
When getting ready the salad a day or extra upfront, you would possibly need to add a splash extra vinegar and oil if wanted. Make sure you toss once more earlier than serving.
Pasta Salad with Bell Peppers
For these of you who’re right here for the pasta salad with bell peppers, then you’ve got to do this Garlicky Pepper Pasta Salad subsequent. It’s loaded with crisp peppers and different recent veggies. And, the garlic is divine.
This Cowboy Pasta Salad is sort of a deconstructed spicy cheeseburger with pasta as a substitute of bread. And, if that doesn’t attraction to the meat-lovers at your desk, nothing will. It’s a hearty meal all by itself.
Pasta Salad with Tomatoes
Most likely greater than every other vegetable (or fruit, in the event you’re into technicalities), the common-or-garden tomato will get put into pasta salads at my home. I like pasta salad with tomatoes.
In the event you haven’t tried it but, then this Marinated Tomato Pasta Salad ought to be excessive in your checklist. These tomatoes hit approach above their weight within the taste division.
This traditional Italian Pasta Salad all the time will get rave evaluations once I take it to a potluck. One in all my favourite issues about it’s that you would be able to modify the recipe to incorporate no matter greens you’ve gotten readily available.
There’s not a lot that might be easier than this Tomato Pasta. It’s nice heat or chilly, and it’s positively bursting with taste. Your style buds will thanks!
Servings: 6 servings
Stop your display from going darkish
- 8 ounces small pasta: ditalini, elbow, fusilli, penne and many others
- 1/4 cup pink onion, thinly sliced and chopped
- 3 tablespoons pink wine vinegar
- 3 tablespoons additional virgin olive oil
- 16 ounces grape tomatoes, halved about 2 cups
- 3/4 cup black olives, halved about ½ of a 6-ounce can of olives
- 1 cup inexperienced, pink, or yellow bell pepper, chopped small about 1 medium measurement bell pepper
- 4 ounces Monterey Jack cheese, diced small
- 1/2 teaspoon kosher salt, modify to style
- ¼ – 1/2 teaspoon freshly floor black pepper, modify to style
Prepare dinner the pasta in response to instructions, eradicating from the warmth and rinsing instantly with chilly water till the pasta is cool. Set the pasta apart within the colander to empty.
Place the onions in a big mixing bowl dish and canopy with the olive oil and vinegar. Let relaxation whereas getting ready the remainder of the greens. Add the tomatoes, olives, peppers, pasta, and cheese to the bowl with the onions.
Toss effectively to coat completely. Season generously with salt and pepper. Style and add extra salt and pepper as wanted. Refrigerate till able to serve.
Energy: 321kcal · Carbohydrates: 34g · Protein: 11g · Fats: 16g · Saturated Fats: 5g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 9g · Ldl cholesterol: 17mg · Sodium: 385mg · Potassium: 351mg · Fiber: 3g · Sugar: 5g · Vitamin A: 1619IU · Vitamin C: 43mg · Calcium: 169mg · Iron: 1mg
initially printed 7/13/12 – recipe notes and pictures up to date 6/19/23