Pasta salads are a staple of spring picnics, and make the perfect side dish for grilled meats and fish. We’re not talking traditional macaroni salad here (although that is delicious in it’s own right). Nope, these pasta salads take it to the next level, with meat, cheese, and fresh seasonal herbs and veggies. So grab a fork and dig in!
Tortellini Antipasto Salad
Little pillows of cheese-filled pasta paired with traditional Italian antipasto flavors make this salad sing! Start by bringing a large pot of salted water to a boil over medium-high heat. Cook a pound (16 ounces) of tortellini al dente, according to package directions. Drain the pasta in a colander and rinse with cold water to cool.
In a large bowl, combine the tortellini with 4 ounces of Genoa salami, 4 ounces of pepperoni, 4 ounces of provolone cheese, and 4 ounces of mozzarella, cut into half-inch cubes. Add a cup of halved cherry tomatoes, ½ cup of chopped red peppers, and a handful of fresh basil ribbons. Toss in ¼ cup of balsamic vinegar, ¼ cup extra virgin olive oil, 2 cloves of freshly crushed garlic, and salt and pepper to taste. Refrigerate overnight, before serving.
Lemon Farfalle Salad
Bowtie shaped pasta takes a refreshingly Greek twist, with fresh lemons and feta cheese. Start by bringing a large pot of salted water to a boil over medium-high heat. Toss in bite-sized pieces of fresh asparagus and a pound of farfalle, and cook al dente according to package directions. Drain the pasta in a colander and rinse with cold water to cool.
Juice 2 lemons. In a large bowl, combine the farfalle and asparagus with the freshly squeezed lemon juice. Add ¼ cup of extra virgin olive oil, 2 cloves of freshly crushed garlic, and salt and pepper to taste. Toss in a cup of halved cherry tomatoes, ½ cup of sliced black olives, ½ cup of diced cucumber, and ½ cup of feta cheese. Season with oregano, and refrigerate overnight, before serving.
Creamy Ranch Fusilli Salad
Spring-shaped pasta takes on the flavors of the southwest with ranch and cheddar. Start by bringing a large pot of salted water to a boil over medium-high heat. Add a pound of fusilli pasta, and cook al dente according to package directions. Drain the pasta in a colander and rinse with cold water to cool slightly, and then transfer the pasta to a large bowl. In a separate bowl, mix 16 ounces of natural sour cream with a packet of dry Ranch dressing mix, and toss with the warm pasta to coat.
Cook and crumble 10 slices of thick bacon, and add it to the mix. Add a cup of halved cherry tomatoes, ½ cup of diced green peppers, ½ cup of steamed fresh sweet peas, and ½ cup of chopped raw broccoli florets. Top with a cup of shredded cheddar, and a handful of chopped fresh chives, and stir well. Refrigerate overnight, before serving.
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