![]() I use tri color pasta because it adds a colorful spin on the salad, although it doesn’t taste any different. The amount in this recipe isn’t quite a full packet, so do make sure to measure. I wanted this recipe to be as easy as it gets with full flavor and creaminess. Greek yogurt can also be used to cut the fat and calories. This is the base of our dressing so choose a quality mayo that you enjoy the taste of. I mix in light sour cream for tangy, tart taste backed by a rich, thick creaminess. You can use shredded, grated, or thin slices. A little extra creamy zing that pairs well with the rest of the flavors. When developing this recipe, my sister and I even had very different views of what to include! If you want to sub or add other veggies, here are some ideas I understand that not everyone is so keen on olives or peas. You can also purchase a very small ham and dice it. I actually pulled pre-diced ham from the salad bar at my grocery store. Here are a few that make a big difference and why I use them in this recipe: I’m combining carefully selected ingredients to create a tangy pasta salad with easy ingredients. So let’s get to the recipe! What goes in this Pasta Salad? Rotini noodles provide brilliant texture and color but also supply the perfect nooks and crannies for the homemade ranch dressing to cling to. Rich in texture and flavor, it combines creamy ranch with the unmistakable bite of red onion and black olives. This tri-color pasta salad is everything a summer salad should be- easy, enticing, and crowd pleasing. ![]() My own go-tos include Asian coleslaw, Mediterranean pasta salad and broccoli apple salad.īut what sets a pasta salad apart? How do you create a dish that’s so savory and delicious that it’s more like an exalted guest of the party rather than some boring side? The secret is in the ingredients. Every home cook has their go-to summer barbecue recipes. If so, chill for about 1-2 hours.Summer barbecues and cold salads go together like peas & carrots. Or you can immediately cool for a more refreshing pasta salad. Mix well with a wooden spatula until evenly coated. Toss pasta with dressing and add pasta water: Whisk dressing again right before adding to the pasta, then pour in the pasta bowl along with 1/4 cup pasta water.Add the chopped vegetables, cheeses, pepperoni and dressing to the bowl/container with the cooled pasta. Mix the pasta, veggies, and cheeses in one big bowl.For the dressing, whisk together the olive oil, lemon juice, oregano, mustard, honey, garlic, and red pepper flakes. While the pasta is cooling… measure out ingredients/chop and slice as indicated. Transfer the hot pasta to a big mixing bowl or tupperware container and cool for roughly 15 minutes in the fridge. Once the pasta is cooked, reserve 1/2 cup of pasta water then drain pasta using a strainer. Cook the pasta according to directions on the pasta box! Just barely to al dente. If you decide to give this recipe a try, please tag me I would love to see your end result. I recommend you try and make it a goal to do so too! You never know, you may end up liking something new! I always aim to make my plate as colorful as I can! Otherwise known as ‘eating the rainbow’. I didn’t even have to heat it up after a long prelims session, I just came home and devoured the Italian goodness. My mom would make huge batches, store it in the fridge, and it lasted all weekend. ![]() Back in my high school swimming days, this was THE swim meet lunch go-to. ![]() In this recipe, I used white onion, green pepper, chickpeas, pepperoni, cherry tomatoes, olives, mozzarella balls, parmesan cheese, and fun spiral pasta noodles. It all comes down to what you prefer! Personally, I think it is the homemade Italian dressing is what ties everything together. This is your next best thing.Īlso, If you have vegetables that are about to go bad, eliminate your food waste by throwing them in your pasta salad! This recipe is versatile and a bunch of vegetables work great with this recipe. If you have a lot of vegetables sitting in the fridge that need to be used or you don’t exactly know how you want to use them. ![]() I find this recipe super convenient, quick and easy, and perfect for meal prepping and making in batches.
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