Pasta Salad

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Pasta salad is a perfect dish for versatility; it’s easily portable and can be served either hot or cold. There are many different ways and ideas on how to prepare pasta salad. Depending on the recipe you use, some require a certain type of pasta. Other recipes allow you to add protein such as cheese,meat,poultry, or fish. Others include vegetables,grains,and sometimes fruit. The recipe I’m about to share with you is more traditional,simple,but yet flavorful. Although I did not include any protein or grains, I fail to see why it wouldn’t be worth trying.  The original recipe called for a red bell pepper. Since I only had access to a yellow bell pepper (as seen above) I had to grab whatever I had available. It didn’t make much of a difference in flavor and texture but a lot of people use red bell peppers. If you rather use a different vegetable, then by all means do so but I wouldn’t recommend anything starchy because you need something to balance with the pasta. In my opinion, this salad tastes better served cold. Chilling this particular pasta salad allows the flavors to blend. I’ve always enjoyed pasta salad and was so ever curious about the preparations.  When is comes to cooking pasta or any grain, especially if you are going to serve it as a salad, its extremely important that you do not overcook the pasta. Please note that the pasta must be cool and dry prior to dressing it. Otherwise the dressing will run and not blend well. This dish makes a great barbeque salad as well. You can serve this salad at brunches or social events and I guarantee that there will not be any leftovers 🙂

For this recipe, you will need:

  1. 1 box of tri-colored fusilli pasta
  2. 1 large red bell pepper (you can use any other pepper) chopped
  3. 1 small red onion diced
  4. 2 tablespoons of  light mayonnaise
  5. 1 tablespoon of Dijon mustard
  6. 1 teaspoon of lemon juice
  7. 1/3 teaspoon of dried thyme
  8. Dash of salt and pepper for taste

Instructions

Carefully follow the cooking instructions on the box of the fusilli. Drain and let it come to a complete cool. Once it cooled down, transfer to a salad bowl. Toss in pepper and onions. In a separate small bowl, whisk mayonnaise,mustard, and lemon juice. Pour dressing into the pasta and lightly toss. Season with thyme, salt, and freshly ground pepper and combine well. Cover bowl with plastic wrap and refrigerate up to 2 hours before serving. Serve chilled.

Yields 6 servings

 

 

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