Five Steps to Perfect Pasta Salad
Source of Recipe
web/don't remember
Recipe Introduction
Follow the five steps outlined here for a stunning, irresistible pasta salad.
Step 1. Pasta
Step 2. Key ingredients
Step 3. Intense flavors
Step 4. Onions & herbs
Step 5. Dressing
I teach cooking classes across the country, and as often as a possible, I demonstrate pasta salad. Why? Because people make it all the time. (When's the last time you attended a potluck that didn't have a pasta salad?) But rarely do these sturdy, colorful, economical salads taste as good as they look. They can be dry, bland, oily, sharp or uninteresting.
If you're nervous about making your own salad, simply pretend you're at a salad bar. Be creative with ingredients you like to eat, but use a little common sense. When making an Asian-style salad, for example, use typical stir-fry ingredients such as celery and bell peppers.
Using this formula as a guide, you'll create beautiful pasta salads that will have people asking for your recipe. The proportions given make enough to serve as a side dish to 12 to 16 people.
Step 1:
Cook 1 pound of pasta. Select a 16-ounce box or bag of bite-size pasta. I recommend farfalle (bow ties), fusilli (corkscrews), penne, ziti, rotelle (wagon wheels), macaroni or small shells. Cook the pasta in a gallon of boiling water seasoned with 2 tablespoons of salt (that's right, 2 tablespoons!) until just tender. Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet to cool and dry. Don't worry if the pasta sticks together. The dressing will break it up.
Step 2:
Prepare 2 pounds of key ingredients. These are the salad's major add-ins: cooked and raw vegetables, poultry, seafood, canned beans and mild cheeses, for example. Some need little or no preparation before going into the salad. Others can be cooked in the pot of water along with the pasta. Still others are best sauteed or grilled. Choose at least 3 major flavorings. It's good to let one ingredient lead (for example, 1 pound of asparagus with 8 ounces each of sliced mushrooms and cherry tomatoes, for a total of 2 pounds).
Options for cooked vegetables
These can cook right along with the pasta in the pot of boiling water. Add them to the cooking pasta during the last minute of boiling. Drain and cool them with the pasta for that just-right, tender-crisp texture.
* Broccoli or cauliflower, florets cut into bite-size pieces, stems peeled and cut into 1/4-inch thick coins
* Asparagus, trimmed and cut into bite-size lengths
* Carrots, peeled and cut into 1/4-inch coins
* Green beans, trimmed and cut into bite-size lengths
* Snow peas or sugar snap peas, strings removed
* Zucchini, quartered lengthwise and sliced 1/4-inch thick
Options for no-fuss vegetables
* Canned artichoke hearts, drained, rinsed and quartered
* Bean sprouts
* Celery, sliced 1/4-inch thick
* Mushrooms, thinly sliced
* Cucumbers, quartered lengthwise, cut into bite-size pieces and lightly salted
* Fennel, trimmed, halved, cored and thinly sliced
* Avocados, halved, pitted, peeled and cut into bite-size pieces (add at last minute to prevent darkening)
* Zucchini, halved lengthwise if small, quartered lengthwise if large, then thinly sliced
* Cherry tomatoes, halved and lightly salted
* Bell peppers, cored and cut into bite-size strips
* Tomatoes, seeded and cut into medium dice and lightly salted
* Frozen green peas, thawed
Options for grilled or broiled vegetables
All of these vegetables should be brushed with olive oil and sprinkled with salt and pepper before grilling or broiling.
* Eggplant, cut into 1/2-inch-thick rounds; cut into bite-size pieces after grilling
* Fennel, trimmed, halved, core left intact, and cut into wedges; cut away tough core after grilling
* Large whole mushrooms; slice or quarter after grilling
* Bell peppers, cored, seeded and quartered; cut into bite-size pieces after grilling
* Zucchini, cut on the diagonal into slices 1/2-inch thick
Options for sauteed vegetables
Asian-style salads taste best with lightly sauteed vegetables, particularly celery and peppers.
* Celery, sliced 1/4-inch thick
* Bell peppers, cored, seeded and cut into bite-size strips
Options for other major add-ins
* Canned beans, drained and rinsed
* Chicken breasts, grilled, sauteed or steamed and cut crosswise into thin bite-size strips
* Italian sausage, steam-sauteed and sliced thin on a slight bias
* Cooked lobster
* Cooked and peeled shrimp
* Canned tuna, drained
* Mild cheeses (e.g., mozzarella, cheddar, Swiss, Monterey Jack), cut into 1/2-inch cubes
* Crabmeat (pasteurized lump), picked over for shell
* Ham, sliced 1/4-inch thick and cut into bite-size strips
Step 3:
Choose intense flavors. Stronger- tasting than the major add-ins, these ingredients should be used more sparingly. Pick at least one representative from this category, but feel free to use two or three--roasted peppers, pine nuts and feta cheese, for example, will give the salad a Mediterranean feel. If making an Asian-style salad, stick to nuts and seeds.
Options
In most cases, add about 1/2 cup, unless otherwise noted.
* Feta, crumbled
* Parmesan, shaved with a vegetable peeler
* Goat cheese, crumbled
* Capers, drained (1/4 cup)
* Olives, pitted and coarsely chopped
* Pepperoncini, drained and thinly sliced
* Roasted peppers, cut into strips
* Sun-dried tomatoes packed in oil, cut into small dice
* Bacon, fried and crumbled (8 ounces)
* Prosciutto (8 ounces), thinly sliced, cut into small dice
* Smoked salmon (8 ounces), thinly sliced, then cut into thin strips (other smoked fish and shellfish are possibilities as well)
* Pine nuts, toasted
Roasted cashews, coarsely chopped
* Roasted or honey-roasted peanuts, coarsely chopped
* Toasted sesame seeds (1/4 cup)
* Sunflower seeds
Step 4:
Add onions and herbs. No matter what else is in your pasta salad, always add three large green onions, sliced, or half of a small red onion, diced. The types of onions are completely interchangeable, although I tend to use green onions for Asian-style salads.
Then mince 3 tablespoons fresh herbs and/or grate 2 teaspoons orange or lemon zest (the peel minus the bitter white pith).
For Asian-style pasta salads, consider cilantro, basil and/or the citrus zests. Dill and mint are usually compatible with creamy-style salads. Because rosemary and tarragon are such strong flavors, use just 1 tablespoon of either herb combined with 2 tablespoons of minced parsley.
And if you're ever in doubt about which herbs to use, you'll never go wrong with good ol' chopped fresh parsley.
Step 5:
Make a dressing. Whether you prepare one of the following dressings or choose another, you'll need 1 cup to coat the salad. The key is to make sure the dressing is thick and emulsified; otherwise, the pasta absorbs the vinegar while the oil clings in droplets to the pasta's surface. Stick with milder rice wine vinegar or lemon juice. Balsamic vinegar, while flavorful, turns the pasta an unattractive brown, and stronger vinegars make bright green vegetables drab.
Each of these recipes makes about 1 cup. You can prepare the ingredients in advance, but toss the salad and dressing only 15 minutes before serving.
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
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COMMENTS:
MrsLewis
Jun. 23, 2009 6:25 am
This is perfect instruction! My salad tonight is sure going to beat my usual pasta plus Italian dressing.
PET246
Jun. 23, 2009 1:04 pm
I've been looking for ideas on how to make a another good pasta salad and this is a great tip.
Ellen
Jul. 15, 2009 5:42 am
This was absolutely delicious. I used celery, artichoke hearts, green pepper, black beans, fresh basil, feta and green onions along with the Vinaigrette. I also used whole grain pasta. My family loved it and so did I. This will be my "go to" pasta salad.
Sharon Caylor
Jul. 19, 2009 6:55 pm
I appreciate this-pasta salad is one thing I've never been able to make well. can't wait to try it!
Eileen
Jul. 21, 2009 8:35 am
This sounds so good, and different too. I am going to do this as cover dish for my church!!
Red Bird
Jul. 30, 2009 10:35 am
I've found that if I let my pasta salad sit in the fridge over night it tastes even better the next day. I'll put half the dressing on the day before and the rest on right before I serve it. And, if I have to I'll let the avocado sit in a bit of lemon juice so it doesn't turn brown.
matzsj
Aug. 15, 2009 12:36 pm
Just came from the local Farmer's Market. Lots of fresh veggies to color my pasta salad. Trying with gluten-free pasta. Should be delicious.
Dodi
Aug. 19, 2009 8:42 am
This was the first time I've made pasta salad and it was a big hit. I love the fact there are so many variations and it's all up to you. I used the Vinaigrette dressing and it was delicious. I found I needed to double the dressing. Thanks!
CRBROOKS
Aug. 23, 2009 1:46 pm
I love to make pasta salad but pretty much end up making the same old thing every time. It was great to read through this, it gave me all kinds of ideas to try.
Jill
Aug. 28, 2009 7:21 pm
Mick, the dressing recipes are at the top of the page, by "Pam's Formula." I love this article. I have used it a few times, in different combinations and the salad always comes out great. Excellent ratios, and the best part is that you can use up odds and ends of stuff around the kitchen! I would recommend this to anyone who is looking for a place to start and likes to use their imagination when cooking.
merrybaker
Sep. 18, 2009 10:04 am
I am going to try this and see if my pasta, after sitting in the refrigerator drys out. with my old recipe I have to add more dressing the next day. What is wrong? My old dressing recipe from my grandmother.
merrybaker
Sep. 18, 2009 10:32 am
I am going to try this and see if my pasta, after sitting in the refrigerator drys out. with my old recipe I have to add more dressing the next day. What is wrong? My old dressing recipe from my grandmother.
Jill G
Sep. 28, 2009 6:10 pm
I was a little skeptical of the Asian idea, but had left-over chicken and veggie stir fry so I thought I'd give it a try. Added green onions, almonds, and cilantro, and used the vinaigrette with half dijon and half mayo. It came out great!
BarbaraChicagotoBostonandBack
Sep. 30, 2009 6:13 pm
Where I have always failed was in the dressing - and this article explains how to correct my errors. Creative and exciting -- thanks!
Lizzie D
Oct. 2, 2009 10:08 am
I plan to make one of the salads this weekend for a family get together. I can hardly wait to get the reviews! Thanks for a very thorough step by step plan. Just wish I could print it out!in stead of hand writing it!
Lizzie D
Oct. 2, 2009 10:13 am
I truly appreciate the step-by-step plans of putting together such a wide variety of salads. I plan to use one for a family get-together this weekend. Just wish I could print all of it instead of hand writing it.
mrtijeri
Oct. 20, 2009 3:45 pm
merrybaker, I'm guessing you add the dressing while the pasta is still hot because that's what I used to do. It's better to let the pasta cool before adding the dressing. Same thing for potato salad recipes.
HickChick
Oct. 20, 2009 11:19 pm
This is the best recipe for all your pasta salad. My friends and family all wanted to know where I found this recipe.
debora
Oct. 30, 2009 12:35 pm
I made this using a combination of ingredients I thought would compliment a Mexican meal: corn, pinto beans, avocados, olives, squash, tomatoes and jack cheese. I put a tad of salsa in the dressing. It was the best pasta salad I've ever tasted. Many people asked for the recipe. For the vinaigrette, I sort of flipped the proportions of the olive oil and the rice wine vinegar and it was fabulous without being greasy. This is a good one.
rgw911rn
Dec. 1, 2009 11:06 am
I have used these recipe guidelines several times, always producing an excellent salad. I use a different dressing than listed, but my salad is always fresh and crisp, colorful, and a hit!
lourdes
Jan. 24, 2010 7:26 am
Luv this..... great tips!
Natalia Jimenez
Jan. 30, 2010 5:55 pm
I made this today and absolutely loved it!! I used what I had in my pantry and made the vinaigrette dressing, lovely flavor, will try it again and again using different ingredients listed. thank you.
eth
Feb. 12, 2010 10:46 am
I read 1 comment that it is better to put the dressing when the pasta is cold. Some of the recipes I read indicated that it is better to put the dressing when the pasta or potato is still warm to absorb it better. Which is better?
Grandmapeg
Feb. 17, 2010 12:31 am
What is the reason for so much salt? Not very good idea for sodium restricted friends. Like the list and suggests. Is it just too long to count as a recipe to save in the recipe box?
stayinup Supporting Member (Click to learn more about Supporting Membership)
Feb. 20, 2010 8:46 am
Salt gives the pasta full flavor and I believe it gives the pasta more body while it doesn't overload the salad with sodium! This is excellent. I used the vinaigrette listed.
MistyK
Apr. 9, 2010 8:43 am
With pages like this I always just email the link to myself, then save the email in word. Haven't tried these tips yet but they sound great except for all the salt. I'm betting it'll all taste even better without any salt - we've found that everything does. The individual flavors, and sweetness of the veggies is amazing if you just eliminate the salt.
KC Supporting Member (Click to learn more about Supporting Membership)
Apr. 20, 2010 10:42 pm
Love this article! Can't wait to make pasta salads more often.
Rosemary
Apr. 23, 2010 10:25 am
I found these tips from Pam Anderson some time ago in a magazine and saved them, and now follow them. The hefty amount of salt in the pasta cooking water, the drying of the cooked pasta on a rimmed pan and the proportion suggestions are very helpful. I love the fact that she provides this just as guide, not as a prescription, that can accommodate a host of food preferences. It's a keeper.
Bunny
Apr. 29, 2010 3:22 pm
I want to triple this recipe, do i triple the salt or keep to the 2 TBS
wannabecook51
May 10, 2010 11:50 am
I am a novice at pasta salads, but this article helped me to put together a delish and nutritious salad. I used the small organic WW bowties, fresh asparagus, slightly steamed; petite pois peas; artichoke hearts,sliced; black olives, sliced; fresh tomato; baby yellow squash, sliced thinly; fresh port. mushrooms, sliced; small amt. of crumbled feta cheese; 2 boiled eggs, chopped; 2 cooked chicken breasts, diced; baby carrots,sliced thinly;and a half of a small red onion, diced in small pieces. I then used three rounded tbl. of canola mayo, added black pepper and splenda to mayo and lightly tossed. I was certainly amazed at the results. Total light meal all in one. Serve over baby greens or your favorite mild lettuce. Great summer lunch!!
idugar
May 10, 2010 4:59 pm
This is truly the best pasta salad non-recipe ever. I needed something quick but good and this was just thing. Now it's become my "thing" for all family functions and bbq's. Once you come up with something it's easy enough to make up the rest. You can't go wrong.
Doglover8
May 17, 2010 9:14 pm
One suggestion I was given about 25 years ago or so when I asked someone what the secret was to her delicious pasta salad and that has stuck with me over the years, is to boil the pasta with 1-2 tsp. of dry (powder style) chicken flavoring/base (as a substitute for salt). This gives the pasta itself a little more depth of flavor.
ddsjamie
May 20, 2010 7:28 am
The best I have ever had in my life! The tips you offered helped and everything came out perfect. Healthy as well. I will use your dressing recipes with other salads as well. SO DANG GOOD!! THANK YOU
Cynthia
May 30, 2010 3:48 am
For those want to print, just click "File" and the top of the page and select "Print." This will print everything, including the reviews. To print without the reviews and other info, just go to the top of the article, left click on your mouse and hold the button down while you drag the mouse down the entire article to highlight it. Once it is all highlighted, release the left button, go to the top of the page, click "edit" then click "copy. Now you can drop it into a MS Word or other word processing document and print it or save it.
haydensnanna
Jun. 4, 2010 8:21 am
Sounds terrific. We have a potluck at church coming up, will use your suggestions. Thanks haydensnanna
ChateePatee
Jun. 5, 2010 4:06 am
I recently made this salad for a meatless Lenten dinner. Drying the pasta made a world of difference! I used a tri-colored pasta and made my own dressing using rice vinegar and EVOO, a little white sugar and salad supreme dry spice mix. I did blanch my vegetables, and let them marinate overnight in the dressing which gave them lots of extra flavor. Fresh onion is a must and try sugar peas using the whole pod-folks loved them!
norahS Supporting Member (Click to learn more about Supporting Membership)
Jun. 15, 2010 12:09 pm
What is the reason for drying the pasta?? Why not just run under cold water? A couple of people said it makes a difference and I am just wondering what that difference was? I will try it next time I make it...
Thisni Caza Supporting Member (Click to learn more about Supporting Membership)
Jul. 4, 2010 9:47 am
Why not rinse the pasta: rinsing the pasta remove the starchy stuff on the outside. The dressing clings better if you leave the starchy stuff on the pasta. Also true for other types of pasta dishes (cooked). Yeah, I was always told to rinse with cold water to keep pasta from sticking together and/or stop the cooking process, but it is true that the dressing (or sauce) will unstick the pasta if it does stick together. So, not to worry about that.
Alice
Jul. 10, 2010 11:11 am
I'm sure to make this salad. I could almost taste it as I was reading the recipe.
elisaveth
Jul. 12, 2010 6:31 pm
I have always been searching for great recipes for pasta salad and with these proportions I can use almost anything I have in the fridge and never miss. Today I used pesto-filled tortellini, left over grilled veggies, tomatoes and thawed frozen peas for my basics, feta cheese, green olives and left over rotisserie chicken for punch, scallions and ranch dressing to finish. My son has eaten so much of it that I am afraid this huge bowl will be gone before the rest of the family gets home for dinner! Thanks!
janet
Jul. 21, 2010 11:28 am
Made this for a July 4th gathering and it was a hit-I used the creamy vinaigrette dressing. the best idea was to cook the vegetable in the pasta water-directions said last minute-but I did the last three minutes and it was perfect. I am making it again this weekend.
BDAWSON1
Jul. 24, 2010 1:36 pm
How can I save these tips? I want to always keep this.
carol
Jul. 28, 2010 7:46 am
Great instructions! Along w/farfalle, I used shrimp, cherry tomatoes, black olives, fresh basil, red onion, feta cheese and almonds. Served it to a group of my friends and everyone asked for recipe.
happyhenry
Jul. 29, 2010 8:26 am
Thanks for such a great article. My pasta salads have always been average, but the tips we get here make it unforgettable. I made the vinaigrette and, since there was so much salad and dressing, I shared it with my neighbor across the street and with her daughter. They loved it and I'm a hero!. Thanks for the suggestion of sending an email to myself. Isn't this site great!?!
buffinjm
Jul. 29, 2010 8:36 am
When adding the intense flavors, do we add 1/2 cup of each or 1/2 cup total?
Millie
Jul. 30, 2010 8:28 am
This is a great site for delish pasta recipes, am a novice in this but think I on the right track to a better pasta cook. Thanks everyone!
Esther Choi
Aug. 6, 2010 8:51 pm
i know it says to toss only 15 min before serving but for more oily dressings i like to wait longer so that the flavors really have a chance to absorb, ie. asian pasta salads made with sesame oil
Esther Choi
Aug. 6, 2010 8:53 pm
they usually taste better the next day
Becky
Sep. 1, 2010 6:37 am
Looks great--can't wait to try these tips!
jody123
Sep. 4, 2010 1:48 pm
LOve, love,love all recipes, I consider myself a fairly good cook, but always have problems with pasta. This was great information. It covered everything, can't wait to make this!
lovetocook
Sep. 4, 2010 6:26 pm
This was just what I needed to keep my pasta salad from being too dry or too gummy. I have made this dish two times for summer parties and they were a hit!! I used fresh Mozzarella cheese balls and roasted red peppers along with provolone cheese. Scallions and basil and black olives and it was a hit with just a cup of red wine vinegar and oil combined. I mixed it about an hour before it had to be served and it was so yummy!!
Mom in PA
Sep. 7, 2010 7:39 am
I've used this formula for 3 different salads and each one was delicious. I've passed this "recipe" on to many friends who have enjoyed my salads...delicious
Shirley
Sep. 15, 2010 2:01 pm
I have been trying to get a good pasta salad recipe...this has lots of great ideas!! Thanks so much
keways
Sep. 19, 2010 5:49 pm
I found the dressing recipes and have posted them below.
Creamy Vinaigrette
1/4 cup rice wine vinegar or lemon juice
2 Tbs. Dijon mustard or mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
2/3 cup olive oil
Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.
Per 2 Tbs.: 164 calories, 0g protein, 0g carbohydrates, 18g fat (2g saturated), 0g fiber, 90mg sodium.
Creamy Buttermilk Dressing
1/3 cup mayonnaise
1/3 cup sour cream
1/3 cup buttermilk
3 Tbs. lemon juice or rice wine vinegar
1 large garlic clove, minced
Salt and freshly ground black pepper
Mix all ingredients until well-blended.
Per 2 Tbs.: 91 calories, 0g protein, 1g carbohydrates, 9g fat (2g saturated), 0g fiber, 68mg sodium.
Soy-Sesame Dressing
1 Tb. minced garlic
1 Tb. minced ginger
6 Tbs. soy sauce
1 Tb. rice wine vinegar
1 Tb. sugar
1 Tb. sesame oil
3/4 tsp. hot red pepper flakes
2 Tbs. mayonnaise
1/4 cup vegetable oil
Mix all ingredients until well-blended.
Per 2 Tbs.: 115 calories, 1g protein, 3g carbohydrates, 11g fat (1g saturated), 0g fiber, 791mg sodium.
dbray
Sep. 25, 2010 9:28 am
This was great. How the proportions are done, the right dressing (vinegar) explains why some of my pasta salads have been a miss and others a hit. Sometimes it is good to review the basics. Even us much experienced cooks can get sometimes get lost in adding too little or too much.
Daniel Seychell
Oct. 10, 2010 10:06 am
It is very helpful and interesting
lucy f. bronio
Oct. 27, 2010 12:17 am
I'm fond of pasta and love salads! Thank you very much for your tips
Frugal Grandma Supporting Member
Jan. 16, 2011 10:48 am
This is really a great article. I have used the proportions suggested here, and the buttermilk dressing, to make some awesome pasta salads. Thank you!
Sheila L.
Feb. 28, 2011 10:50 am
Love this article. Really simplifies choices.
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