Pasta salads are a great side dish for a picnic or gathering as it tastes best at room temperature. It can be made to fit a theme, whether it is Mediterranean, Greek, Southwestern, Italian or Asian, just by changing the ingredients.
In Italy, pasta salad is known as insalada di pasta, or pasta fredda. One theory of its origins according to Claudia Roden is that pasta salads were created by Italian Jews because they were prohibited from cooking during the sabbath. The first pasta salad using macaroni dates back to 1914 in an American recipe.
According to Cook’s Illustrated, it is important to overcook the noodles past the al dente stage.
This process is called retrogradation, causing the pasta to naturally chill to tender and still- springy and not dry or stiff. So if the instructions of the package says to cook the pasta for 11 minutes, cook them for an additional 2 minutes.
Here is their recipe for a great pasta salad:
Italian Pasta Salad
Serves 8-10 as a side dish
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt, cook, stirring often, until pasta is tender, 2 to 3 minutes past al dente:
1 pound fusilli
Drain well and place in a large bowl.
Combine in a liquid measuring cup, cover and microwave until bubbling and fragrant, 30 to 60 seconds:
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
3 anchovy fillets, rinsed, patted dry and minced
1/4 teaspoon red pepper flakes
Cut into small rings:
1/2 cup pepperoncini, stemmed
Add into a food processor:
1/2 cup pepperoncini
2 tablespoons capers, rinsed
Pulse until finely chopped, 8 to 10 pulses. Add and process for about 20 seconds:
2 tablespoons pepperoncini brine
Warm anchovy fillets, garlic and oil mixture
Add dressing to pasta and toss to combine:
2 cups baby arugula
1 cup chopped fresh basil
1/2 cup oil-packed sun-dried tomatoes, sliced thin
1/2 cup pitted kalamata olives, quartered
8 ounces salami, cut into 3/8-inch pieces
8 ounces mozzarella cheese, cut into 1/4-inch dice and patted dry
1/2 cup pepperoncini, that were cut into rings
Season with salt and pepper to taste. Serve. Salad can be refrigerated for up to 3 days, but be sure to stir in the basil and the arugula just before serving. Let the salad come to room temperature before serving.
I love basil pesto and use it to make pesto pasta as well as pasta salads. If you do not have basil pesto in your freezer, you can purchase jars of basil pesto.
Basil Pesto Pasta Salad
Serves 8 to 10
Whisk together in a small bowl, set aside:
1/2 cup basil pesto
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
Cook in generously salted water according to package instructions:
20 ounces refrigerated cheese tortellini
Drain, rinse with cool water, transfer to a large bowl, and toss with 2 tablespoons extra-virgin olive oil.
Add into the bowl and toss gently:
1-1/2 cups cherry tomatoes, halved
Corn from 1 ear sweet corn, charred or grilled
1-1/2 cups English cucumber, chopped
1 red or orange bell pepper, chopped
1 cup frozen petite peas, thawed
1/4 cup diced red onion
8 ounces Genoa salami, chopped
8 ounces fresh mozzarella pearls
1/3 cup freshly grated Parmesan cheese
Serve at room temperature.
If you want Asian flavors, here is one that would please many:
Sesame Ginger
Noodle Salad
Serves 8 as a side dish
Boil for 13 minutes:
1 pound spaghetti
Drain, then toss with extra-virgin olive oil and season with salt and black pepper.
Allow to cool.
Add to a large bowl:
1 cup red bell pepper, thinly sliced
1 cup red cabbage, thinly shredded
2 cups shelled edamame, thawed
3 stalk green onions, thinly sliced
1/4 cup toasted sesame seeds, for garnish
1/2 cup roasted peanuts, chopped, for garnish
In a mason jar, place and shake well until well incorporated:
1/2 cup soy sauce
1/3 cup rice vinegar
1/4 cup extra-virgin olive oil
5 tablespoons sugar
3 tablespoons peanut butter
1 teaspoon ground ginger
1 garlic clove, pressed
Salt and black pepper to taste
1/4 teaspoon guar gum or xanthan gum
You can add more sugar or peanut butter if you wish. Taste before using.
Just before serving, pour just enough dressing to moisten ingredients but not drown the noodles in them.
Serve immediately.
Email Audrey Wilson at audreywilson808@gmail.com.
