Pasta Salad

Posted by Carrie Grosvenor Jun 12, 2006

Pasta salad is one of those things that I never use a recipe for. Sure, they're out there, but for some reason I have more fun winging it. With potato salad, there's an expectation of taste and consistency which causes me to lean heavily on the tried and true - not so with a pasta version.

It's not even a matter of using a basic recipe and making substitutions or additions. Nope. I measure exactly nothing (unless I'm making a new type of dressing, in which case I'll use a recipe the first time). That's why I love pasta salad; it's different every time.

Here's my basic method:

• Throw a few handfuls of small pasta into a pot of well-salted, boiling water. Rotini, macaroni, small shells, bowties - it's all good. Cook until it's just al dente; usually about 7 minutes, depending on the size and shape of the pasta.
• Drain and rinse pasta with cold water, then cover the pot and set aside.
• Chop some veggies or whatever else your taste buds desire. Some good additions are peppers, celery, grated carrots, coleslaw mix, green onions, cherry or grape tomatoes, olives, pickles, pickled beets, hard boiled eggs, cubed or grated cheeses, leftover cooked meat, canned tuna or salmon, cured or smoked sausage, or slivered almonds.
• Choose a dressing. Bottled salad dressings are just fine, and you can use something creamy or an oil and vinegar based dressing. If you find the dressing is too strong in flavor for your salad, dilute it with a bit of mayonnaise, sour cream, or plain yogurt. If you're adventurous, try creating your own dressing! Fruit juices, olive oil, grated hard cheeses, mustards, and spices can be added, or search your fridge and cupboards for seasonings and sauces to add kick.
• Mix everything together in a large bowl and refrigerate for a few hours to allow the flavors to blend. Take a test taste and add salt and pepper if needed.

That's it! Use what you've got on hand, or plan out your pasta salad while you're making a trip to the grocery store. It keeps well in the refrigerator, covered, for several days and makes a welcome addition to your selection of side dishes at any party. Make up a big batch and tote it along to a potluck. And the leftovers (if you have any!) can be added to lunchboxes or accompany a quick dinner of burgers or sandwiches.