Episode guide | The Cook Up with Adam Liaw S2 | All episodes and recipes
Italian Pasta Salad
1
To a small bowl or mortar and pestle, mix the garlic cloves with the salt and then add the oregano. Whisk or mix in the red wine vinegar, brine, black pepper and olive oil. Give it a taste and adjust the salt according to your liking.
2
Bring a large pot of water to a boil. Cook the pasta, according to the package's directions, until al dente. Drain and rinse under cold water.
3
Transfer back to the pot or a large bowl. Toss the pasta with a teaspoon of olive oil to avoid sticking. Transfer to the fridge to chill the pasta, about 15 minutes. Add the salami, pepperoncini, provolone, cherry tomatoes and red onion or sprouts; toss until totally combined. Give it a taste and adjust the salt according to taste. Divide amongst bowls and serve.
16 Easy Pasta Salad Recipes For Summer
Photo credit: Lilechka75/istockphoto
Make Dinner CoolWhen the weather starts to sizzle but you're stuck inside, look for meals that require little or no cooking and can be eaten chilled. For backyard picnics or quick weeknight meals, pasta salads are a cheap staple. They're endlessly versatile — a side dish or a meal, casual or elegant, classic or edgy, All-American or international. They can usually be thrown together in the time in takes to cook the pasta (which can even be made ahead of time and stored in the fridge). Let these 16 recipes serve as inspiration — add a protein source for a one-bowl dinner or toss in whatever seasonal herbs and vegetables you have in the pantry.
Related: 55 Big-Batch Meals That Will Last for a Week
Photo credit: SondraP/istockphoto
Traditional Macaroni SaladWhat's an easier, more classic dish to share on the back porch than macaroni salad? A recipe from Taste of Home changes it up a bit with pickle relish in the dressing instead of vinegar. Chopped vegetables add color and crunch. Using pasta with ridges in it will hold the dressing better than smooth macaroni, and feel free to exchange the carrot suggested in the recipe for the more traditional red bell pepper.
Recipe: Taste of Home
Photo credit: Edalin/istockphoto
Macaroni and Cheese SaladMacaroni and cheese is a favorite winter meal, but making it into a salad moves it into the summer months. A recipe from Cabot Creamery uses a very sharp cheddar to lend a distinctly cheesy flavor to the mayonnaise dressing. This particular version includes bacon – which could be left out for the few who don't love it – as well as traditional breadcrumbs on top and a bunch of optional veggie extras to mix in.
Recipe: Cabot Creamery
Photo credit: Q77photo/istockphoto
BLT Macaroni SaladFor another twist on macaroni salad (for six to eight people), start with 3 cups of cooked macaroni (or 12 ounces dry). Chop 3 cups of romaine, halve about 20 cherry or grape tomatoes, and crumble cooked bacon to add to the macaroni. Make a dressing of a half-cup mayonnaise, 3 tablespoons chili sauce or a squirt of sriracha, 2 tablespoons fresh-squeezed lemon juice, and salt and pepper to taste. Mix together, dress the assembled salad, and sprinkle two finely chopped green onions on top.
Photo credit: ALLEKO/istockphoto
Seven-Layer Pasta SaladA seven-layer pasta salad developed by the Food Network has everything in it but the kitchen sink: There is ham, cheese, avocado, parsley, broccoli, and tomato mixed with farfalle (bowtie) pasta and a buttermilk-mayo dressing. A big glass bowl to show off the layers is a nice touch.
Recipe: Food Network
Photo credit: sveta_zarzamora/istockphoto
Antipasto Pasta SaladA deconstructed antipasto from Emeril Lagasse is dressed with a vinaigrette rather than a mayonnaise-based dressing and contains everything that might be found on an antipasto platter: salami, prosciutto, sun-dried tomatoes, provolone, parsley, and basil. Add a handful of shaved Parmesan and feed the family with ease. Eliminate the prosciutto to keep it a truly inexpensive meal.
Recipe: Emeril Lagasse
Photo credit: olgakr/istockphoto
Penne Salad With Asparagus, Arugula, and Balsamic VinaigretteAs springtime comes to farmers markets, asparagus and cold-weather greens such as arugula are as fresh and flavorful as can be. A pasta salad made with these ingredients, along with bell pepper, basil, grape tomatoes, and nuts, is easy, tasty, and vegan. It's so healthy that the recipe comes from the Cleveland Clinic cardiology program in Ohio.
Recipe: Cleveland Clinic
Photo credit: bhofack2/istockphoto
Greek Orzo SaladOrzo, the small, rice-shaped pasta, is partly what gives a salad from Epicurious its Mediterranean flair. But feta cheese, Kalamata olives, and a touch of cumin in the vinaigrette really bring the taste of Greece. The recipe suggests garnishing with pine nuts, which are expensive; walnuts, toasted and chopped, will do fine as a substitute.
Recipe: Epicurious
Photo credit: Ken Cave/istockphoto
Ramen Noodle SaladRamen noodles aren't limited to the instant stuff college students heat and eat in minutes. Gimme Some Oven suggests breaking up a brick of noodles and toasting in the oven with some almonds as a salad ingredient. A mango and a honey dressing add sweet flavor to veggies from a pack of coleslaw mix, edamame, and avocado.
Recipe: Gimme Some Oven
Related: 15 Hacks to Make Instant Ramen More Delicious Under $1
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Cold Noodles With Sesame SauceThis Chinese restaurant staple may not be regarded as pasta salad, but it is a mix of noodles and ingredients such as cucumber served cold. A recipe from The New York Times resembles a takeout version but is cheap, tasty, and easy to make, although it might be tough to find fresh Chinese egg noodles if there's no Asian market nearby. Some reviewers up the vegetable ante by adding broccoli or radishes.
Related: The New York Times
Photo credit: alisafarov/istockphoto
Warm Pasta Salad With Roasted Corn and PoblanosThis spicy meal from south of the border features poblano chiles and jalapeños. With instructions from Gourmet magazine, try a technique called dry roasting, in which ingredients are toasted in a cast-iron skillet until slightly charred (in the case of the corn, pumpkin seeds, and onions) or warmed through (the garlic and spices). This is a bit more complicated than other recipes, because roasting and peeling the poblanos takes time and care.
Recipe: Gourmet
Photo credit: gaffera/istockphoto
Minestrone SaladMinestrone soup can be deconstructed into a salad. It's a lot cooler for summer weather and a lot more portable for outdoor eating. With kidney beans and garbanzos, as suggested by Betty Crocker, there is enough protein to make this a full lunch or dinner. It's convenient to use bottled Italian dressing, but frugal cooks with another 10 minutes to spare can make their own oil and vinegar dressing with oregano, garlic, dried or fresh basil, and some crushed red pepper.
Recipe: Betty Crocker
Photo credit: Pronina Marina/istockphoto
Panzanella SaladPanzanella is an Italian bread salad that makes use of ripe tomatoes and crisp basil fresh from the garden (or farmers market). There's no reason not to make it with pasta instead of bread. Gemelli or fusilli holds the flavor of oil and tomato. While waiting for the pasta water to boil, halve a basket of grape tomatoes or chop up two large tomatoes and sprinkle with salt. Drizzle with about one-third cup of good olive oil, give a pepper grinder about 10 turns over top, and let sit for about 15 minutes, till the juices run out. Tear up or julienne 10 large leaves of basil, rip up a half-pound of fresh mozzarella, and grate some Parmesan. A bit of chopped fresh rosemary is nice but not essential. Pour the cooked pasta over everything and toss, so the heat partially melts the mozzarella. Let it sit until cool, about a half-hour.
Photo credit: serezniy/istockphoto
Chicken Caesar Pasta SaladWhat makes a salad a Caesar? It's the dressing, the anchovy, the croutons, and the Parmesan. Of course, romaine is typically the foundation, but adding some penne makes it a really satisfying meal. To make the Caesar dressing, combine three minced garlic cloves, a tablespoon each of Dijon and wine vinegar, and 2 tablespoons mayonnaise (or Greek yogurt) and whiz in a blender. Slowly pour in a half-cup of olive oil and a smidge of anchovy paste. Mix this with the pasta, a torn head of romaine lettuce, slices of grilled chicken breast, and some cubed, toasted ciabatta or other hearty bread. Sprinkle liberally with grated Parmesan. To up the nutritional ante, substitute kale for the romaine.
Photo credit: Brycia James/istockphoto
Spinach Teriyaki Pasta SaladThis Asian salad is sweet, savory, hearty, and full of fruit and vegetables. A Diamond Nuts recipe mixes bowtie pasta with spinach, dried cranberries, mandarin oranges, cashews, and cilantro. The dressing combines teriyaki sauce with rice wine vinegar, spices, and a hint of sugar.
Recipe: Diamond Nuts
Photo credit: wmaster890/istockphoto
Tortellini Salad With Spinach and ArtichokeStuffed pasta is fair game for salad, as long as it's enrobed in oil so it won't stick together. Rachael Ray suggests using mushroom, spinach, or chicken prosciutto tortellini, but ordinary cheese would do just as well. Combine it with chopped baby spinach, canned artichoke hearts, roasted red pepper, sun-dried tomato, and red onion. A zesty oil and vinegar dressing with lots of garlic and thyme finishes it off.
Recipe: Rachael Ray
Photo credit: ALLEKO/istockphoto
Frazzled Weeknight Pasta SaladAfter a busy day, make a family meal that's almost as simple as boiling water. Pick up a rotisserie chicken and rip the meat to shreds while water boils for the pasta. Cook a cup of orzo according to the package directions for "al dente." Drain and toss with 1 or 2 tablespoons of olive oil, a tablespoon of vinegar, a sprinkle of salt, and a grind or two of pepper. Throw the chicken on top and mix in some baby arugula, grape tomatoes, roasted red pepper from a jar or the deli, and nice herbs such as parsley, basil, or fresh oregano. Top with crumbled goat cheese, feta, or any shredded cheese on hand.
Recommended For YouIt's The Summer Of Pasta Salad: Refreshing, Mayo-less Recipes Go Viral
This is the summer of pasta salad — and not the monochromatic, mayo-slicked, celery-studded macaroni you may have grown up with, but rather, the bright, colorful, refreshing kind with seasonal ingredients, unconventional pasta shapes and tangy homemade dressing.
Pasta salad's new look can be seen all over TikTok, as reported by Vox, where the hashtag #pastasaladsummer has over 32 million views, and all the videos under it show vibrant, eye-catching dishes — which are most definitely not your grandma's pasta salad.
Olives, mini mozzarella balls (aka bocconcini), pepperoncini, salami, pepperoni, cucumbers, fresh basil, and plenty of olive oil and vinegar are all common ingredients, taking inspiration from Italian antipasti. See: Dan Pelosi's (@grossypelosi's), Katie Zukhovich's (@babytamago's) and Marissa Mullen's (@thatcheeseplate's) popular versions.
Food influencer Carolina Gelen's creamy, dreamy, Italian-inspired take on pasta salad incorporates garlic confit and burrata.
"I am a pasta salad hater but you may have just changed that with this recipe," one person commented on her TikTok.
But people aren't feeling limited to certain ingredients (other than pasta, of course) and are experimenting with many different flavor profiles.
TikToker @sailor_bailey's version is loaded with dill pickles, bacon and cheddar cheese, while @foodsofjane's is inspired by Mexican elote, and @britscooking incorporates all the components of a chicken Caesar salad — croutons included! — into hers.
Clearly, the pasta-bilities are endless. With that in mind, we've rounded up our most creative pasta salad recipes so you can head into your next summer party, picnic or potluck armed with something that will palpably perk up the spread, rather than weigh it down.
Italian Pasta Salad with Pepperoncini-Pecorino Vinaigrette by Anthony Contrino
Starting us off strong with the aforementioned antipasti vibes, Anthony Contrino's pasta salad packs a punch with its pepperoncini-pecorino vinaigrette. It's the perfect antidote to a hot summer day.
Herby Grilled Chicken Pasta Salad by Katie Lee Biegel
Katie Lee Biegel's make-ahead pasta salad uses cavatelli — which resemble mini hot dog buns (so summery!) — as well as grilled chicken, fresh herbs, tomato, cucumber, plenty of briny feta cheese, lemon and red wine vinegar for brightness, and garlicky breadcrumbs for crunch.
Greek Pasta Salad by Kevin Curry
This Greek-inspired pasta salad from Kevin Curry uses orzo, so we recommend you eat it with a spoon so you get a little bit of everything — chopped cucumbers, red onion, bell peppers, olives, cherry tomatoes and feta — in each bite.
Green Goddess Pasta Salad by Becca Jacobs
Pasta salad goes green in Becca Jacobs' bright and briny recipe. While the creamy, basil-flecked dressing may be the star of the show, fresh produce such as peas and corn kernels plays a strong supporting role with tons of flavor and texture. Plus, the orecchiette (meaning "little ears") do a great job trapping in the dressing and vegetables for a perfect bite, every time.
No-Cook Couscous Salad with Chickpeas and Feta by Alejandra Ramos
No heat required for this couscous salad from Alejandra Ramos, which makes it ideal for a scorching hot summer day. Couscous, which is a type of very tiny semolina pasta, just needs to be rehydrated before serving. Combine it with a few staple pantry ingredients, then let it soak in the dressing for a couple hours (or even overnight, if you'd like to prep it in advance), then serve it chilled or at room temp.
Ginger-Miso Pasta Salad by Valerie Bertinelli
No mayo alert! This Japanese-inspired pasta salad from Valerie Bertinelli is packed with edamame, carrots and bell peppers, and its dressing is made with miso, ginger, soy and sesame. It tastes better as it sits, which definitely sets it apart from too-creamy pasta salads of yore.
Pesto Tortellini Pasta Salad by Kayla Hoang
Another mayo-free option, this recipe from Kayla Hoang uses store-bought pesto, garlic, lemon zest, vinegar and the oil from a jar of sundried tomatoes to create a punchy dressing. It's biggest selling point is that its base is tortellini, making for a cheesy, substantial bite with every forkful.
Chile-Lime Noodle Salad by Will Coleman
This pasta — er, noodle — salad has bright citrus flavors, smoky and spicy notes from the chiles and loads of freshness from an assortment of vegetables. The best part about this recipe, other than the fact that its flavor improves as it sits in the fridge, is that you can customize it, adding whatever vegetables or pasta you have on hand.
Farfalle with Almond-Basil Pesto and Zucchini by Antoni Porowski
Another recipe that sits really well is Antoni Porowski's summery almond-basil pesto pasta salad, which is ideal for making ahead. While his uses zucchini as the veg, feel free to swap that with anything else seasonal you have lurking in the fridge.
Giada's Fregola Pasta Salad with Citrus by Giada De Laurentiis
Fregola is such a wonderful little pasta shape — one that Giada De Laurentiis feels is underrated in the United States. Visually similar to pearl couscous, it hails from Sardinia, Italy, and when it's toasted, it takes on a great depth of flavor other pastas just can't. In this recipe, its nuttiness is complemented beautifully by the fresh citrus.
Eggplant Caponata Pasta Salad by Kayla Hoang
Another submission to the mayo-free category is this recipe from Kayla Hoang, which is inspired by eggplant caponata — a sweet and sour version of ratatouille that comes from Sicily. The salad is punchy, deeply savory, herbaceous, nutty and the perfect make-ahead dish for summer.
This article was originally published on TODAY.Com
Episode guide | The Cook Up with Adam Liaw S2 | All episodes and recipes
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