Pasta Salad
- Preparation Time10 min
- Cooking Time 15 min
- Source TheKitchn.com
Kid friendly pasta salad if you don't add the dressing (well that's how my kids like it). This recipe is based on a formula that you can easily adapt to your favorite mix-ins. Don’t like olives? Add sun-dried tomatoes. Use feta instead of mozzarella. For every 1 cup of dried pasta plan to add approx 2 cups of add-ins. I used Zoo Animal pasta :)
- 1 Cup short pasta (Dry)
- 1/2 Cup Cherry tomato (Halved or chopped)
- 1/2 Cup Bier stick (Chopped )
- 1/2 Cup Cucumber (Chopped)
- 1/4 Cup feta (Chopped (or use mozzarella))
- 1/4 Cup black olive (Chopped (or leave out))
- 1/4 Cup fresh parsely (Chopped )
- 1/2 red onion (Finely chopped)
- 1/4 Cup red wine vinegar
- 1/2 Cup olive oil
- 1 cloves garlic (Finely chopped )
- 2 Teaspoon caster sugar
- 1/2 Teaspoon salt
- 1/4 Teaspoon black pepper (Finely cracked)
- All add-ins should be roughly the same size. Cucumbers, tomatoes, and even mozzarella should be chopped in some way before making their way into the salad, because the goal is to make this salad as easy to eat as it is to make.
- Cook pasta to packet directions. After draining the pasta, dunk the strainer of pasta in an ice bath (equal parts ice and water in a large bowl) and get it cold fast!
- Place all the dressing ingredients in a small bowl and whisk to combine. Marinate red onions in the dressing. The red onions will add flavor to the dressing, but they will also mellow out and become sort of like a quick-pickle while soaking into the vinaigrette.
- Mix and chill before serving. Pasta salad gets better as it rests, so for the best pasta salad, all you have to do is mix and chill the salad for at least 30 minutes. It’s why pasta salad is even better the next day. However as it chills some of the flavour may mellow so add more seasoning as required.
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