Cold Pasta Salad

4 years ago

A great lunch for those impossibly hot days. It is so flexible too, you don't need to necessarily adhere to a definite recipe. I made a salad with rotini, various chopped veggies, mayo, a handful of shredded mozzarella, coarse ground pepper. So nice and cool. And it actually tastes better to me after sitting in the fridge so I always make a little extra for later.

Featured Answer

Janie

4 years ago

Rather than "discuss" - I thought I'd post my 3 favorite recipes.

PASTA SALAD
Source: Woodie

1 lb small shell macaroni, cooked and drained
1/2 pound provolone cheese, diced
1/2 pound salami, diced
1/2 pound pepperoni, cut in half lengthwise then sliced into small half rounds
3 pounds tomatoes, seeded and diced
3 ribs celery, diced
1 green or red pepper, diced
1 can black olives
1 jar pimento stuffed green olives
1 red onion, diced

DRESSING
3/4 cup oil
1/2 cup vinegar
1-1/2 teaspoon salt
fresh ground pepper
1 teaspoon dried oregano
1 teaspoon basil
celery salt to taste

Mix dressing and pour over pasta, refrigerate until serving.

ORZO WITH ROASTED VEGETABLES
301 Reviews
This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 6 servings
Ingredients
1 small eggplant, peeled and 3/4-inch diced

1 red bell pepper, 1-inch diced

1 yellow bell pepper, 1-inch diced

1 red onion, peeled and 1-inch diced

2 garlic cloves, minced

1/3 cup good olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)

1/3 cup good olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)

1/4 cup pignolis (pine nuts), toasted

3/4 pound good feta, 1/2-inch diced (not crumbled)

15 fresh basil leaves, cut into julienne

Directions
Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved

LOW FAT SPINACH AND ORZO SALAD

(Rachel Ray 2003)

Orzo pasta (cooked)

Spinach (chiffonade)

Grape tomatoes (cut in half)

Lemon zest

Basil (chiffonade)

Olive Oil

Salt and pepper to taste

Layer in bowl - spinach, tomatoes, lemon zest and put hot orzo on top and then the basil on top of that. Let all sit for a few minutes til spinach wilts a bit and then put some olive oil on top (maybe s&p to taste, optional) and toss and serve - or serve at room temp.

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Comments (19)

sushipup1
4 years ago
last modified: 4 years ago
I like cold pasta salads, too, but not with mayo. I make mine with EVOO and red wine vinegar and Italian spices. Cherry tomatoes, too.
Ava
4 years ago
last modified: 4 years ago
My favorite one is a recipe someone posted in HD Conversations. It is the only one I make. So simple and delicious.
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A frittata is an elegant and almost universally acceptable (barring vegans) lunch dish that you can make ahead of time, serve room temp, and is amenable to adjusting to one's budget. Here is my recipe for a veggie cheese frittata, to which you could easily add seafood, pre-cooked chicken, ham or bacon. Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c carmelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving
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I just use a basic honey mustard vinaigrette, add grated parm and a bunch of veggies. Here's the dressing....this makes enough for 1 pound of pasta with veggies. 1T dijon mustard 1clove of garlic, crushed (or chopped very fine) 1T honey 1/3 cup cider vinegar Mix together, I use a wire wisk 1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while Then I like to add some dried or fresh herbs....most of the time I use oregano...I DonÂt' add salt because of the salt in the mustard, and I pepper it on the plate or in the bowl....like they do in a restaurant!! cook the pasta in salted water and run under cool water to stop the cooking and to wash off excess starch. Drain. Cut up 2 cups of veggies of your choice in a bowl...I use about 1/2 a sweet onion 2 stalks of celery, 1/2 a sweet pepper, any color And then veggies of your choice. cucumber is good as is zucchini, halved cherry tomatoes or frozen ( un cooked) broccoli florettes or frozen peas. Then toss with the dressing and 1/4 ( or more) cup of grated parmesan cheese....and I often add sliced hardboiled egg or surimi crab. Linda C
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This is a favorite I got from my SIL. It was adapted from the recipe on the label of the key ingredient to this pasta salad - McCormick Salad Supreme Seasoning. PASTA SALAD 12-oz. spaghetti (cook, rinse, cut-up) 8 oz. Italian Dressing (bottled) 1 t. sugar 3 green onions, chopped 1 cucumber, seeded and chopped 1-2 tomatoes, seeded and chopped 1 sweet pepper (color of choice) 1/2 bottle (McCormick) SALAD SUPREME SEASONING (I use much less than this, so try 1 t., or to taste) Mix all ingredients together. Chill overnight. Keeps well in the refrigerator for several days. ------------------ I've altered it over the years to be LOTS of veggies, and only a small amount of pasta, which makes it less heavy and more refreshing. I add Italian dressing to taste (I use MUCH less than the recipe calls for). Once you've made it, it quickly becomes a what's-in-the-refrigerator dish, like it is with most pasta salads. A good recipe when you have a dab of cooked macaroni or spaghetti and some veggies that need to be used up. Although the recipe calls for spaghetti, any kind of pasta will work, and as much or as little as you'd like to use. It's all about the dressing and seasonings. -Grainlady
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If your drive is less than one hour and the food is in a car with AC and not in the sun, I wouldn't worry about it it being cool. Or, you could make the dressing and salad in advance and put separately in the fridge to cool. Then drive to the party and mix it well before serving. No worry if the olive oil gets murky or solidifies a bit when chilled, it will go back to normal as it warms. Or, leave out the olive oil for what goes into the fridge and add it when you leave home. The oil to acid (vinegar or lemon) ratio is normally about 3 to 1. Most food that's been left out for a few hours should be thrown out afterwards if not kept cold or hot, as appropriate, anyway.
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DawnInCal
4 years ago
I'm not sure that it counts as a pasta salad, but I love quinoa salad. Load it up with veggies (and meat if desired), season with whatever herbs sound good, a dash of salt/pepper and a splash of oil and vinegar, lime or lemon juice and it is good to go.
Fun2BHere
4 years ago
I make mine with orzo, chopped vegetables, olive tapenade, lemon juice, garlic and olive oil. I made one last week with gluten-free pasta for a friend's party. Yum!
maifleur01
4 years ago
I must be one of the few that look at cold pasta salads and tell myself "never in this lifetime". I put them in the same category as jello salads.
DawnInCal
4 years ago
last modified: 4 years ago
My hubby is right there next to you, maifleur. He likes potato salad and my quinoa salad, but he won't touch pasta salad. The exception is a bite or two of my macaroni salad which I make about every three - five years when I need a macaroni salad fix.
Elmer J Fudd
4 years ago
I agree maifleur.

But such recipes made with quinoa, as dawn mentioned, and with olive oil will be much more healthy and nutritious.
lgmd_gaz
4 years ago
last modified: 4 years ago
The way I usually serve pasta salad is as an addition to a garden salad. I top a plate of greens like romaine, leaf lettuce and spinach (any or all together) add some fresh cut veggies, top with the pasta salad and add some protein, chicken, left over thin sliced steak, chopped egg, shredded cheese, etc. Whatever I have on hand. A favorite summer meal here. Different add ins and different salad dressings makes for a custom made meal even though I often start out with a box of Betty Crocker Suddenly Salad mix.
lucillle thanked lgmd_gaz
glenda_al
4 years ago
My friend makes this, and it's always requested for potlucks: dilly pasta salad

Just got off the phone with her, asking that she make this, for meal train. Friend has been in the hospital for over 3 months, and I'm getting signups for several times a week, to help relieve the family. She went home, finally, today.
wildchild2x2
4 years ago
I will eat potato salad, but I am picky about it,and occasionally a very small serving of macaroni salad if it is not too "wet" and bloated. But pasta salad will not cross my lips. When one starts putting cheese and cold meats in pasta salad it only ups the yuck factor. I don't eat cold pizza either.
Janie
4 years ago
Ooooooh, watchmelol! You may have ALL of my potato salad and I'll keep all of the pasts salads with the cheese and meat and cold pizza too LOL. What a team we could be :)
Elmer J Fudd
4 years ago
I mostly agree with watchme. Most potato salad is made with too much mayo and the German style with no mayo at all I find more palatable. And I won't eat pasta salad or mac and cheese.

I don't have pizza very often - a few times a year at most - but cold pizza for breakfast is something I do enjoy.
DawnInCal
4 years ago
I like my potato, macaroni, deviled eggs, shrimp or crab spreads and egg, tuna or chicken salads with just enough mayo based dressing to hold the ingredients together. I can't stand gloppy salads; it's a texture thing - too much mayo makes me gag. Same reason why I rarely put mayo on a sandwich.
petalique
4 years ago
last modified: 4 years ago
I sometimes make a new (small red) potato salad with:

finely minced fresh celery hearts, fresh finely chopped green onion, finely chopped fresh flat-leaf parsley, fresh finely chopped dill weed (wash well to remove sand), EVOO, cider vinegar, maybe a bit of dijon mustard; bit of salt and freshly ground black pepper.

Boil new potatoes. I try for small ones, halved or quartered. When the potatoes are just done ( careful not to over cook), drain. Then add the vinegar to the hot potatoes. Sometimes I add the entire vinaigrette ingredients (listed). Toss gently to distribute. Leave the hot-warm vinaigrette coated potatoes covered for a while (20 minutes). Add other ingredients and toss to combine. I like to refrigerate because I like mine cool, but also to prevent any chance of food poisoning (keep rice, pastas, potatoes and other carbohydrates well refrigerated).

Optionally — add a few rinsed capers. If you forget the fresh dill, it’s still very good. Use as much good EVOO as you like, or use just a bit. Very good as side to grilled chicken.
marilyn_c
4 years ago
Sign my name to Maifleur's post.
jrb451
4 years ago
last modified: 4 years ago
All this talk about Pasta salads and only Janie is forthcoming with recipes!
FlamingO in AR
4 years ago
Mine has a lemon juice/Dijon dressing. Pasta, mozzarella, pepperoni, carrots, broccoli, water chestnuts, black olives, cherry tomatoes, all served on a bed of romaine.
mama goose_gw zn6OH
4 years ago
My favorite pasta salad is angel hair, chopped ham, chopped fresh tomatoes (home-grown, if possible), marinated mushrooms, ripe olives, broccoli, and shredded mozzarella or provolone. The pasta must be angel hair--anything else is too thick and chewy--and only clear Italian dressing. It's best when freshly made, because it seems to me that when it's refrigerated, or sits for awhile, the dressing makes the pasta slightly bitter.

I love a salad of the same ingredients without the pasta, too.

Cold Pasta Salad

Janie

Comments (19)

sushipup1

Ava

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