Two classic dishes—Italian-style seafood salad and refreshing pasta salad— collide in this perfect summer dish, bright with lemon and olive oil. The secret is in the selection of pasta: Asian rice noodles deliver the perfect texture and flavor-absorbing powers to make every bite taste like pure seafood-salad bliss.
'pasta salad' on Serious Eats
This simple and refreshing pasta salad is made with soba (buckwheat) noodles, raw cucumber, lightly cooked asparagus, and wakame seaweed. It's tossed in a lemon-soy vinaigrette with sesame oil, sesame seeds, and a hit of fresh ginger.
Pasta salad with raw tomatoes and basil is a common summertime dish. Here we give it a thoughtful upgrade by cooking the tomatoes just until bursting, so that they release their rich juices into a flavorful sauce that coats the pasta even when cooled. It's a new summertime must.
Most pasta salad is a crime against good taste, but not this one. Crispy chorizo, sautéed garlic, roasted piquillo peppers, and plenty of fresh parsley and lemon zest make a pasta salad that you'll actually want to eat...a lot.
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.
Pasta salad is my absolute favorite summer picnic indulgence. But I wanted a twist to make it a memorable side dish, especially for a picnic potluck. Last year, I found an old Bon Appétit recipe that used an Asian-inspired base for the dressing: a mixture of sesame oil, honey, soy sauce, balsamic vinegar and a kick of cayenne powder. I added a little mayonnaise into the sauce as a personal preference (what's a pasta salad without a hit of mayo?), and additional vegetables on hand.