The big-batch easy pasta salad I make when Im short on time.
People always ask why it tastes so good.
Ill let you in on my secrets!
Toss the hot pasta with the dressing. You will be shocked how much flavour it soaks up!
(No bottled dressing involved.)
My big, easy pasta salad
Newsflash!
You dont need a gazillion add-ins to make a great pasta salad.
Toss the hot pasta with the dressing. You will be shocked how much flavour it soaks up!
You will be shocked how much flavour the pasta soaks up!
Pasta salad tips galore!
Also today more pasta salad tips.
I feel it says a lot about me that I have so many thoughts about a simple pasta salad!
Overly soft pasta Cook the pasta until its well beyond al dente and is overly-soft.
Because pasta goes hard when it cools down, and even harder when fridge cold.
Nobody likes rock hard pasta salad!
I just dont think pasta salads should be excessively oily.
Even with mymacaroni salad, I lighten the mayo dressing with a good amount of yogurt.
Keeping well overnight also essential!
Of course, feel free to wing-it, use what youve got and what you love.
Such is the beauty of pasta salads the versatility!
Dijon-cider vinegar pasta salad dressing
Think shells, orecchiette, twirls and bow ties (farfalle).
I chose bow ties because fun!
PASTA SALAD ADD-INS
And heres what I put into the pasta salad (see above for thewhy).
Cherry tomatoes or grape tomatoes Or chop large tomatoes
Kalamata olivesroughly chopped.
Brings pops of briny goodness into this pasta salad.
one less ingredient to chop.
For this salad I like to roughly chop the olives so it disperses better all throughout the pasta salad.
Higher impact using less olives!
Yes, these are the sort of things that I care about -> Cooking Nerd Alert!
Feta plays that role in todays pasta salad.
TIP:Not all feta is created equal!
Try it once and forever be converted.
Here in Australia, were pretty lucky, basil is available and reasonably priced most of the year around.
This is my last resort fall-back, because dried oregano is apantry staple.
Then I tell people its a Greek Pasta Salad, and totally get away with it!
Heads up: the dressing is quite sharp and intense by itself.
But just be sure to use extra virgin olive oil which has more flavour than regular olive oil.
Apple cider vinegar My go-to vinegar for dressings.
Prevent screen from sleeping
Not too sharp, mild flavour and very economical.
Its not a dominant flavour, its a background flavour.
2 garlic cloves Youll love the smell of the garlic when it gets tossed through the hot pasta!
Dressing Shake the Dressing ingredients in a jar.
Overcook the pasta Theres a reason for this strange sounding instruction!!!
Nobody wants rock-hard pasta in their pasta salad!!
Pour over half the Dressing then toss well.
Toss once or twice, it you remember.
Toss Add the tomato, cucumber, feta and olives.
Pour over remaining Dressing and toss well.
Expect some feta crumbling some chunks, some crumbled is good!
Basil last Tear the basil leaves roughly with your hands then toss through.
Serve!Pour the pasta salad into a large serving bowl.
But for leftovers, it really doesnt bother me in the slightest that the basil becomes discoloured.
Whether you serve it freshly made or tomorrow, I recommend serving it at room temperature!
As with most foods, you just cant taste the flavours as well when its fridge cold.
But you know I secretly whole heartedly approve.
At least I know I dont have to worry about him running away these days!!!
Too old, too slow, too much of a home boy.
Still regaling everyone with terrible jokes (he takes sooo long to get to the punchline! )
and looking after the park like its his own backyard.
We are so lucky to have him as part of our community.
