Pasta Salad Recipe

I love salads, but they can sometimes be too light, leaving me hungry soon after. That’s why pasta salad are perfect they’re both filling and satisfying. The best part is their versatility.

With various ingredients, you can create a new pasta salad each time. The best recipes often come from improvisation, especially when clearing out the fridge. Here’s my favorite pasta salad recipe:

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Love salads? Try these:

• Honey Chipotle Chicken Rice Bowls

• Cucumber Tomato Onion Salad

• Tuna Salad Sandwich

How to Make the Best Pasta Salad:

I prefer tri-colored pasta spirals. Start by cooking them al dente, following the package instructions. Drain and rinse with cold water to stop further cooking.

While the pasta cooks, wash and chop cherry tomatoes, bell peppers, red onion, broccoli florets, and black olives.

Mix the salad seasoning with Italian dressing in a small bowl.

Combine the drained pasta, dressing, and veggies in a large bowl. Toss until well mixed.

Refrigerate overnight and serve cold.

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Make-Ahead Tips:

Pasta salad often tastes better the next day as the flavors meld and the pasta absorbs the dressing, while veggies remain crisp. This makes it ideal for picnics or potlucks.

Pasta Salad Variations:

• Experiment with ingredients: add white beans, carrots, or peas.

• Include cold cuts like pepperoni, salami, mozzarella cubes, and freshly grated parmesan.

• Use basil or sun-dried tomato pesto mixed with red wine vinegar instead of dressing.

• Add grilled artichokes and roasted tomatoes or bell peppers.

• Try mayo-based dressings with tuna or shrimp, onion, and celery.

• For an Asian twist, add orange slices, chicken, nuts, and sesame oil dressing.

• Combine avocado, tomatoes, red onion, olives, pineapple, and jalapeños with honey-lime dressing.

• Use cucumber, red onion, and dill with a mayo-lime dressing.

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• BLT Pasta Salad Recipe

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