Latest news with #pastaSalad
Yahoo
3 days ago
- General
- Yahoo
The 1-Ingredient Pasta Salad Dressing I Wish I'd Tried Sooner (Everyone Goes Back for Seconds)
Nothing brightens a summer day like a last-minute invitation to make a splash with friends. Even when the plans come together at the last minute, there are still plenty of seasonal side dishes and summery sweet treats that you can make with minimal effort. After all, arriving empty-handed is not an option. One of my favorite summer appetizers is tomato bruschetta. It's a simple mix of chopped fresh tomatoes seasoned with garlic, basil, and good olive oil traditionally served over toasted bread. I bring bruschetta to get-togethers so often that I've had to get creative with new versions like creamy bruschetta dip. This year, I've leaned into a super-simple bruschetta pasta salad that requires just two ingredients for the easiest (but still potluck-worthy) summer side dish. Just 2 ingredients. Combine bowtie pasta and bruschetta topping for the simplest summer side dish that everyone will love. It gets better as it sits. Every bite of this pasta salad is packed with herby tomato flavor that continues to flavor the pasta as it sits. Bonus: Because there are no eggs or mayonnaise, it can safely sit at room temperature with other summer side dishes. Pasta: I love the look of bowtie or farfalle pasta for pasta salads, but you can use your favorite short pasta shape. Cook the pasta until al dente according to package directions, then drain and give it a quick rinse under cold water to cool the pasta. Refrigerated bruschetta topping: Bruschetta topping is made of chopped tomatoes, garlic, basil, olive oil, and often balsamic vinegar. For the freshest flavor, pick up refrigerated bruschetta topping (not the shelf-stable variety) or make the tomato topping from scratch. Make this pasta salad taste even more delicious by adding torn fresh basil or a drizzle of balsamic glaze. Stir in crumbled feta cheese or bite-sized pieces of fresh mozzarella to add a cheesy surprise in every bite. Stir bowtie pasta and bruschetta topping together for the simplest summer pasta salad that everyone will love. Prep time 5 minutes Cook time 15 minutes Makes Makes about 7 cups Serves 6 to 8 Salt 12 ounces dried bowtie or farfalle pasta 1 (14- to 16-ounce) package refrigerated bruschetta topping Freshly ground black pepper, for serving Torn fresh basil leaves, for serving (optional) Bring a large pot of salted water to a boil. Add 12 ounces dried bowtie pasta and cook according to package directions until al dente. Drain and rinse under cold water until the pasta is no longer hot. Drain well again. Stir the pasta and 1 1/3 cups refrigerated prepared bruschetta topping together in a large bowl. Top with freshly ground black pepper and torn fresh basil leaves if using. Serve at room temperature. Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Washington Post
02-06-2025
- Health
- Washington Post
8 refreshing pasta salad recipes for summertime fun
Beach picnics have always been a favorite summer ritual of mine — one that almost always includes a new read, fresh fruit and a cooling container of pasta salad. As I'm usually spending the day with friends, I can easily whip up a big batch of it in the evening and trust that it will hold up in a cooler for lunch the following day. Making pasta salad is also a way to use up whatever leftover vegetables and half-opened boxes of pasta are lying around in my kitchen — it's a forgiving, no-fuss meal that welcomes improvisation.
New York Times
22-05-2025
- General
- New York Times
Tuna Salad, but Make It Pasta
It took me a while to come around to macaroni salad, and I'm still learning to love potato salad. But I don't remember ever not liking tuna salad. Something about that salty fish-creamy base combination has always clicked with me; it must be the same alchemy behind smoked salmon on cream cheese, or sardines on buttered toast. For years, my deli order was a tuna salad sandwich on whole wheat with pickled peppers, a Dr. Brown's cream soda and a small bag of Cape Cod reduced fat potato chips. (The reduced fat kind are crunchier. I cannot explain this.) So as we look to Memorial Day weekend and the delicious food it may bring, I'm earmarking Lidey Heuck's tuna pasta salad. Lidey adds peas and dill (or parsley) for extra pops of freshness, and the requisite chopped celery and red onion add crunch. Greek yogurt, mustard and lemon juice add plenty of tang to keep things interesting, and you can use whatever small pasta shape you like. I'm partial to small shells for any pasta salad where peas are involved; getting a little pea nestled into a little shell is so satisfying. Featured Recipe View Recipe → Jalapeño grilled chicken breasts: When Eric Kim described his new recipe to the New York Times Cooking team, he declared these the juiciest chicken breasts he's ever made. A cast-iron or grill pan (plus the hood vent and some open windows) will work just fine if you, like me, don't have an outdoor grill. Sheet-pan paneer tikka: 'A one-pan meal of sweet, crunchy veggies and luxuriously spiced paneer in under 30 minutes' is how Zainab Shah describes her dish. 'Really ridiculously good' is how Caro, a reader, describes it. Browned-butter rhubarb crisp: I make a point of eating as much rhubarb as humanly possible while it's in season. Share this simple but luxe Yossy Arefi dish with friends at your next cookout (don't forget the vanilla ice cream), but keep the leftovers for yourself to eat with yogurt for breakfast.
