I’m actually doing a roundup for sides to serve with pasta salad (collecting ideas in the Mediavine share group but you are welcome to drop here). But I’d also like to include links to a few pasta salad recipes, so that is what I’m especially interested in hearing about here. Thanks!
Here are a couple of pasta salads for you to check out. Thanks, David!
Thanks @Liz ! I will check these out.
Here are a few pasta salads from my blog!
Here is a pasta salad recipe from my blog! Thanks!
Thanks, using the artichoke one!
Thanks, using this recipe!
Thanks Megan, using the Mediterranean and Asian version.
Thanks for using my recipe and for letting me know!
mmm salads with pasta… I’ll try some of this.
its nice recipe i like this recipe
very intresting dish i think i would have to try this
In the summer months especially, I love healthy macaroni salad.This would be great for summer barbecues .so let’s begin preparing this awesome pasta dish with the help of my instructions.
- 8 ounces elbow noodles
- 1 cup light mayo
- 1⁄2 cup Nonfat Greek Yogurt
- 2 teaspoons Apple Cider Vinegar
- 2 tablespoons reserved pasta water
- 1 tablespoon sugar
- 1⁄4 teaspoon celery seed
- 1⁄3 cup red pepper, finely diced (about 1/2 a pepper)
- 1⁄3 cup celery, finely diced (about 2 celery stalks)
- 1⁄3 cup carrots, shredded(about 1 large carrot)
- kosher salt
boil pasta in salted water(read directions on the box). Hold some pasta water for the dressing.
In an enormous bowl, whisk mayo, Greek yogurt, apple juice vinegar, sugar, celery seed, and pasta water until smooth.
Add cooked pasta, red peppers, carrots, and celery. Mix to cover everything.
Permit to cool and store in the fridge until cool. This tastes great once mixed yet surprisingly better the following day.
40g pine nuts
70ml olive oil
3 garlic cloves, crushed
2 tbsp drained capers, roughly chopped
1 can of tuna, drained but keep the oil, mash into chunks
Salt and black pepper
1/2 cup fresh continental parsley
Cook the fettuccine in a saucepan of lightly salted boiling water following packet directions or until al dente.
Cook the pine nuts in a small frying pan using medium-high heat, stir for 1-2 minutes or until toasted.
Heat the oil in a large frying pan over medium heat. Add garlic, capers (chili if you can eat spicy food) and cook for 1 minute or until aromatic.
Cook the pine nuts and tuna for 2 minutes. Taste and season with salt and pepper. Add the fettuccine and half the parsley, and put a few drops of tuna oil.
Serving in bowls or on a soup plate. Decor with shaved pecorino and remaining parsley.
Pls note credit for Cloudela food blogger
Here’s a Italian Pasta Salad