Tuesday, May 26, 2009
I love to make pasta salads! Honestly, anything goes when you make one of these. I look into the fridge, cabinets and garden and see what can be used.
For the salad in the photo (bad photo, I know), I used:
1 pound of cooked spiral pasta, drained and rinsed with cold water
1 small can of sliced mushrooms,drained
1 small can of sliced black olives, drained
1 small jar of marinated artichokes (add the juice too)
1 small jar of baby pickled corn, cut into small pieces
2-3 stalks of celery, chopped
grape tomatoes, halved
chopped baby carrots
1 thinly sliced English cucumber
1 bottle Balsamic Vinaigrette dressing
Just mix all the ingredients together and refrigerate. It's best to make this a few hours in advance to let the flavors mingle.
This is just one of the many pasta salads I've made. What dictates the final result is what is available. Some other things that could be added:
sliced green onions
diced green, red, yellow or purple sweet peppers
diced yellow squash or zucchini
cooked kidney beans, drained and rinsed
chopped cooked chicken
bacon or ham
The possibilities are endless. You can use different kinds of pasta and dressing too. One of the family favorites uses elbow macaroni, celery, diced cucumbers, diced tomatoes, celery seed and a dressing of half ranch dressing and half Italian dressing.
Do you make pasta salad? Care to share your recipe?