I love a good pasta salad. The combination of pasta, vegetables, protein, cheese, and a dressing can make a great meal for the hot summer days. Vegetables such as broccoli, carrots, peas, edamame, grape tomatoes, frozen or canned corn, as well as rotisserie chicken and boiled shrimp for protein, are great additions.
This is my guide whenever I make a pasta salad:
For Italian: Salami, pepperoni, mozzarella
Mediterranean: Artichoke hearts, feta cheese, sun-dried tomatoes
Greek: Feta cheese, olives, cucumbers, grape tomatoes
Seafood: Shrimp, scallops, mussels with a squeeze of lemon
Southwestern: Black beans, diced tomatoes, corn, avocado with Ranch dressing
Pesto: Pesto sauce, grape tomatoes, mozzarella cheese, Parmesan cheese
Caprese: Fresh mozzarella, tomatoes, basil extra-virgin olive oil, balsamic vinegar
Asian: Soy sauce, sesame seed oil, edamame, bell peppers
I always overcook my pasta by two minutes but didn’t know the process until I received my July/August issue of Cook’s Illustrated.
“Science — Why You Should Overcook Pasta for Salad”
When cooked pasta is refrigerated, it goes through a process called retrogradation in which the water in the noodles becomes bound up in starch crystals, making the pasta firm and dry. But if you’re making a cold pasta salad, you can make retrogradation work to your advantage by boiling — the pasta 2 to 3 minutes beyond al dente. This way, the pasta’s starch absorbs more water and becomes extra-soft so that when it firms up with cooling, the final texture is just right.”
For pasta salads, these are different types you can use:
Farfalle is bow-tie pasta
Fusilli is spiral-shaped pasta.
Rotini is short, corkscrew-like shaped pasta.
Gemelli is short, twisted with a spiral or twisted shape.
Ziti is tube-shaped, and comes from the word “zita” which means “bride.” It is often served at weddings in Southern Italy
Cavatappi is also known as “spirali,” is macaroni formed in a helical tube shape.
Cavatelli is a small, shell-shaped pasta.
Penne has a hollow center and is cut short.
Orecchiette is ear-shaped pasta.
Orzo is shaped like rice
Conchiglie is shaped like a seashell.
Cavatelli is shell-shaped and originally from Southern Italy
This recipe is from Cook’s Illustrated:
Orecchiette Salad
Serves 4
Arrange the oven rack 4 inches from the broiler element and heat the broiler. Combine in a large bowl and toss:
1 pound zucchini, quartered lengthwise and sliced 1/4 – inch thick
1-1/2 cups frozen corn
2 tablespoons oil
1/2 teaspoon salt
Transfer to a rimmed baking sheet lined with parchment paper and spread evenly into an even layer. Broil until spotty brown in places, 8-10 minutes, stirring halfway through broiling, Transfer sheet to wire rack to cool.
Cook 2 to 3 minutes past al dente:
8 ounces orecchiette
Drain well and rinse with cold water. Rain well and transfer to now-empty bowl.
Process in a blender:
1/3 cup jarred sliced jalapenos, drained
4 green onions, whites only
1/4 cup lime juice
1 teaspoon salt
Drizzle in while motor running:
1/2 cup vegetable oil
Dressing should be smooth and emulsified.
Mix together in a large bowl:
1/4 cup sliced jalapeno, chopped
Orecchiette pasta
3 cups cooked chicken, rotisserie world, torn into bite-sized pieces
1/2 cup cilantro leaves
8 radishes, trimmed, halved and sliced thinly
1 large carrot, peeled and shredded
Broiled zucchini and corn
Green parts of he green onions, thinly sliced
Pour dressing over and toads to coat. Transfer to a serving bowl. Sprinkle with:
1/4 cup cilantro leaves
Italian pasta salad is always popular for a gathering or to bring to a potluck.
Italian Pasta Salad
Serves 8
Dressing:
Place ingredients in a jar with a tight lid:
1/4 cup red wine vinegar
3/4 cup olive oil
2 teaspoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic salt
1 teaspoon sugar
1/4 teaspoon black pepper
For the salad:
Add all into a large bowl:
1 pound rotini or fusilli pasta, cooked
8 ounces fresh mozzarella cheese
8 ounces salami or pepperoni
6 ounces black olives, pitted, sliced
1/2 red onion, diced
1-1/2 cups grape tomatoes, halved
2 tablespoons fresh chopped Italian parsley, chopped
1/2 cup freshly grated Parmissiano-Reggiano cheese
Toss all ingredients and add dressing to coat.
Cover and refrigerate for at least one hour and up to 4 days.
Oriental Chicken Pasta Salad
Serves 8
Dressing, place in a jar with a lid and shake to combine:
1/2 cup honey
1/2 cup rice vinegar
3 tablespoon sesame seed oil
3 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon ground ginger
Salt, to taste
Salad:
In a large bowl, add these ingredients and toss with dressing to coat:
8 ounces rotini pasta. cooked
3 cups cooked chicken breast ( rotisserie or slowly poached chicken breasts)
1 cup red cabbage, thinly sliced
1 cup sugar snap peas
1 cup shelled edamame, cooked
1/2 cup carrots, shredded
1/2 cup orange bell pepper, diced
1/2 cup peanuts
1/2 cup green onions, sliced thinly
2 tablespoons sesame seeds
Email Audrey Wilson at audreywilson808@gmail.com.
