already tired of pasta salad
Anybody else tired of seeing pasta salad on summer buffet tables? How do you liven your version up so it's not the same old same old? (I'm thinking "citrus" or something unexpectedly fresh.)
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18 Comments:
maybe some chiles to make it hot? citrus and jalapeno could work.
caviarandcodfish at 4:48PM on 07/06/08
took the words right outta my mouth caviar !!!!
onepercent99 at 5:30PM on 07/06/08
some ideas to liven up your usual recipe:
-Vinaigrette, more lively than mayo
-Plenty of fresh herbs, like rosemary, parsley, mint, or cilantro
-Interesting flavor additions like sriracha, mustard, diced jalapenos, olives, citrus juice/zest
-Unconventional shapes of pasta, like radiatore, linguine, etc.
-Raw vegetables in a generous ratio to the pasta (greens, tomatoes, onions, cucumbers, peppers, anything with a kick is better than plain old celery)
stumbler02 at 5:38PM on 07/06/08
I do a pasta salad that people seem to love, and it's based on waldorf salads. I use chive cream cheese, softened and thinned with some mayo as the dressing, and the salad has scallions, apples, grapes, walnuts, celery and some shredded cheddar. Add a grilled chicken breast and you've got dinner. I also tend to squeeze in a lemon if the dressing is thick, rather than add too much mayo. It's not exactly figure-friendly, but it's luscious!
rosezilla at 6:13PM on 07/06/08
This is my favorite pasta salad of all time. I could eat it every day and be totally happy!
emes1 at 6:13PM on 07/06/08
Why bother with pasta salad at all? I've never tasted pasta salad in my life that was worth bothering to eat, though a friend of mine swears that she found a dressing (lime juice, teeny bit of mayo, lots of dill, etc) that is not only edible, but delicious. I remain skeptical.
joyyy at 7:43PM on 07/06/08
Add to a real green tossed salad - lettuces, tomatoes, cucumbers, sprouts, etc. Add the pasta as another ingredient and toss...
MadelynRodriguez at 9:25PM on 07/06/08
I agree with joyyy - never a big fan. How about a grain based cold salad instead - quinoa, bulgur, farro, israeli couscous? With herbs, beans, veggies, and a tasty vinaigrette these are my lunch/buffet/potluck staples.
PeanutButter at 9:33PM on 07/06/08
@PeanutButter - couscous is actually pasta:-).
When I make a pasta salad, I add diced tomatoes, shallots or red onions, kalamata olives, red and/or green bell peppers, garlic, plenty of fresh herbs (usually, dill and parsley), freshly ground black pepper. I may add roasted corn to couscous or diced ham to larger pasta (e.g., elbow macaroni), roasted asparagus and/or grilled shrimp could be another option. I never use mayonnaise (not that I'm against mayo in principle, but I don't fancy it in pasta salads at all), always olive oil/lemon juice dressing.
brooke29 at 10:22PM on 07/06/08
I use orzo or farfalle almost exclusively for pasta salads.
@brooke - spot on. The more fresh ingredients you add like chopped parsley, cilantro, dill and aromatics like raw garlic and raw onions, the livelier the salad. I add a lot of pitted kalamata or gaeta olives which seem to be a hit. I generally don't do mayonnaisy salads but instead opt for vinaigrettes featuring sherry vinegar or rice wine vinegar. I found another tasty vinegar which I'm going to put into an IV drip.
Sharp, bright flavors will liven up pasta salads.
therealchiffonade at 8:16AM on 07/07/08
i was never a fan of pasta salad, growing up my mom made "macaroni salad" constantly in the summer, elbow macaroni with tuna salad and a heavy mayo dressing. put me off pasta salad for years! I make it all summer now, but i have never used mayo. i use lots of veggies, sometimes fresh often frozen and thawed, and all kinds of different dressings, not to mention different bulk starches, pasta lentils you name it. If you're tired of pasta salad, just think outside the norm, and throw in anything, one of my favs is to cook wild rice and add that, nice texture and great nutty flavor.
huneybumper at 8:31AM on 07/07/08
@rosezilla that recipe sound really good.....writting down as I'm typing
Markbb at 10:03AM on 07/07/08
I never grow old of pasta salad. Then again, I eat it 5-6 times a year in different incarnations. Oh, wait, if couscous is added to the pasta list, then I may have a form of pasta salad 7-8 times per year. If I'm visiting my family in Hawaii, add 2-3 more servings. Can't get away from macaroni salad with carrots and mayo when you get a plate lunch! :)
We always make it a different way each time, so that might be the reason for it...
As much as I hate vinegar and salt, we make one that uses vinegar, celery salt, cucumbers, linguine, cherry tomatoes, artichokes, and cayenne and fresh ground black pepper.
Pasta shell/Potato salad with crab was my favorite growing up. Chunks of dungenese crab, medium shell pasta/potatoes, dill pickles, mayonnaise, eggs, and a scant amt of shoyu.
Pasta salad with whatever ranch style dressing and bacon. I hate peas, but will tolerate them in this. Using tzatziki is good too.
We also make one with fresh mozzerella, cherry tomatoes, a small pasta, cucumbers, olives, artichokes, and basil mixed together with pepper.
As far as couscous, I've mentioned it before...work cafeteria makes a different type of couscous every day of the week. The one I like is the one with the mandarin oranges and raspberries. Another one that is pretty good is strawberry with kiwi couscous, as well as artichokes and cucumbers.
Cassaendra at 10:30AM on 07/07/08
Quinoa, zucchini, lemony vinaigrette, lots of oregano and feta cheese. Toss in some halved cherry tomatoes for good measure. Oooh, and some fresh peppers too.
Kerosena at 10:47AM on 07/07/08
I love pasta salad (and think I make a pretty decent one!) and always enjoy seeing new variations. Not the "macaroni salad" of my childhood, with its mayo-based "sauce"...but love seeing different versions with vinaigrettes.
Over the weekend, at a huge potluck, I was faced with a wide array of "cold salads". Not only did the red-cabbage slaw grab my attention, there was a bow-tie pasta salad with roasted italian veggies in a vinaigrette that made me a very happy girl - 2 spoonfuls instead of the general "little dab" to taste.
thewrighttaste at 2:36PM on 07/07/08
I made one this weekend that had a dijon/olive oil base, mixed with cubed ham, tri-color pasta, and artichokes that everyone loved!
TaraTot at 5:55PM on 07/07/08
I too am tired of pasta salad, but at lunch the other day, I had the most delicious pasta salad that had a vidalia onion dressing, tomatoes, black olives, and artichoke hearts with orichette (sp?) pasta, and the best part- it included toasted pine nuts! It was so delicious! I'm going to try to recreate it at home!
aungeinphx at 6:48PM on 07/07/08
Actually, I forgot that couscous is a pasta - try this: pearl/Israeli couscous (chilled), chopped baby spring mix, 1 small can of sweet corn, 1-2 tomatoes or cherry/grape tomatoes halved, raisins, pepitas, and a light, summery vinegarette. So good.
joyyy at 1:33AM on 07/08/08