If you're asked for a contribution to a potluck barbecue or picnic, pasta salad is a great choice.
It's quick and inexpensive to make, it's popular, and there are lots of variations.
The following three recipes are a bit of a departure from the standard elbow macaroni with mayo and chopped celery.
A couple of key points to remember: if your salad contains mayonnaise and you're taking it to a picnic, be sure to keep it in a cooler with lots of cold packs. Also remember that pasta will continue to absorb the dressing while it's refrigerated, so be generous with the dressing when you make the salad, and it's a good idea to have a little extra available to add before serving if the salad seems a bit dry. I always make more dressing than the recipe calls for because the pasta always soaks up far more than I think it will. Please note that the dressing recipes should be tweaked to your personal taste. Feel free to add more or less of any of the ingredients until the taste suits you.
Cucumber Dill Pasta Salad
This goes well with barbecued salmon.
1 lb small shell pasta or other favourite small shape (rotini, farfalle, etc.)
4 green onions, chopped
½ cup chopped celery
½ cup sliced radishes
2 cups seeded and diced English cucumber (unpeeled)Dressing:
1 cup mayonnaise (regular or low-fat, not fat-free)
1 cup sour cream (regular or low-fat, not fat-free)
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh dill
1 small garlic clove, minced (optional)
Salt and freshly ground black pepper to taste
Cook pasta in a large pot of boiling salted water until al dente. Drain, rinse with cold water and drain again.
In a large bowl, combine the pasta with the green onions, celery, radishes and cucumber. In a medium bowl, whisk together the dressing ingredients; add desired amount of dressing to the salad and toss to combine. Refrigerate until serving. Makes eight servings. Note: If not serving within two hours, don't add the cucumber to the salad as it may weep and make the salad watery. Add cucumber about an hour before serving.
Shanghai Pasta Salad
1 lb farfalle (bow tie)
pasta, cooked, rinsed
with cold water and drained
½ each red and yellow bell pepper, seeded and cut into one-inch pieces
1 cup canned baby corn pieces
10 snow peas, strings removed, briefly blanched in boiling water then cut in half
2 green onions, finely chopped
1 tsp black sesame seeds1/3 cup chopped salted cashews or peanuts
Dressing:
1/3 cup reduced-sodium
soy sauce
2 tsp grated fresh ginger root
1½ tsp brown sugar
1 Tbsp Asian sesame oil
3 Tbsp rice wine vinegar
1 tsp sweet Thai chili sauce
2 Tbsp canola oil
Combine all salad ingredients except sesame seeds and nuts in a large bowl. In a small bowl, combine dressing ingredients and whisk until well combined; pour desired amount over salad and toss to combine. Sprinkle sesame seeds and nuts over top just before serving. Best served at room temperature. Makes eight servings.
Southwest Pasta Salad
2 cups dry pasta (small shape such as farfalle, rotini or penne)
1 cup thawed frozen or canned corn niblets (drained if canned)
1 cup black beans
¾ cup chopped bell pepper (whichever colour you prefer or a combination)
1 cup halved cherry or grape tomatoes
¼ cup finely chopped red onion or chopped green onions
¼ cup packed chopped cilantro
Dressing: 4 Tbsp olive oil
3 Tbsp rice vinegar
5 Tbsp freshly squeezed lime juice
1 tsp brown sugar
¼ tsp garlic powder
1 tsp chili powder
½ tsp cumin
½ tsp salt plus freshly ground black pepper to taste
1 Tbsp sour cream
Cook pasta in a large pot of boiling salted water until al dente. Drain, rinse with cold water and drain again.
In a large bowl, combine all salad ingredients and toss to combine. In a large jar with a tight-fitting lid, combine the dressing ingredients. Replace
lid and shake jar until dressing is well combined. Taste dressing and adjust seasoning if desired (add more sugar and/or oil or sour cream if dressing is too tart for your taste). Add desired amount of dressing to salad and toss to combine.
Serve right away or refrigerate until serving. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
