Crazy (but delicious) Pasta Salad

I'll warn you now - the ingredients in this pasta salad are WEIRD.



I'm always up for trying new things, but when I ran this one by Steve he looked at me like I had three heads. I suggested we try it out for Sunday dinner with my parents (they're such troopers, always being my tasters for new recipes). And then I remembered I had an appointment early Sunday morning so he'd be the one actually making it. I figured it was easy - the only cooking you have to do is boiling the pasta - and it would be a chance for Katie to help out in the kitchen. They were just getting started mixing up the sauce when I left and by the time I got home the salad was done and chilling in the fridge. And Steve admitted it was delicious.



Later, when we served it to my parents, we all kept going back for another spoonful. I won't pretend to know why but trust me, it works. And it couldn't be simpler. This is definitely one of those side dishes I'm going to make again and again.

Allison's Best Pasta Salad
As seen on Taste and Tell

2 cups dry farfalle (bowtie) pasta
1/2 cup mayonnaise
1/2 cup sour cream or plain Greek yogurt
2 tablespoons cider vinegar
1 1/2 tablespoons Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon ground black pepper
1/4 teaspoon dried dill
1/4 teaspoon salt
2 cups diced, cooked ham
1 1/2 cups red grapes, halved
6 oz sharp cheddar cheese, cubed
1/2 cup sliced green onions

Cook the pasta according to package directions. Drain and reserve.

While the pasta is cooking, stir together the mayonnaise, sour cream/Greek yogurt, cider vinegar, mustard, sugar, pepper, dill and salt in a small bowl.

Once the pasta is finished cooking, combine the drained pasta, ham, grapes, cheese and green onions. Pour the dressing over the top and stir to coat. Cover and chill for at least 6 hours, preferably overnight.

Antipasti Pasta Salad

I know the 4th of July has come and gone (I'll need to remember to do some kind of roundup before the holiday next year), but there are still plenty of cookout days left this summer. And if you aren't a big fan of creamy (read: mayo-based) pasta salads, this one has your name written all over it.


We invited our friends C & D over on July 4. They brought their two sons and all three kids had a blast running through the sprinkler and dunking themselves in the pool. Toddlers are the best, aren't they? While the kids played and tore apart our house, the adults gorged themselves on delicious food. Over time I've learned that D is a picky eater. He's an Italian who doesn't like raw tomatoes. Yeah. I know. But in the time I've known him I've come to learn what things he'll like and this Antipasti Pasta Salad was right up his alley.


As soon as they got to our house and I unveiled the pasta salad, D grabbed a plate and piled it high with big, heaping spoonfuls of this pasta salad. And then cleared his plate. I think he alone ate half the bowl. It always makes me smile when company likes my cooking.


This couldn't have been simpler to make. All the ingredients are ready to eat so the only cooking you're doing is making the pasta. I cut up all the add-ins the night before so all I had to do was cook the pasta and toss everything together to let it chill for a few hours. Simple and extremely delicious. We all gobbled this up but thankfully it makes a ton of food so there was plenty to send home with D in addition to serving as a side dish for the next night's meal.



Antipasti Pasta Salad
As seen in Everyday Food

Coarse salt and ground pepper
3/4 pound short twisted pasta, such as campanelle
8 ounces fresh mozzarella or bocconcini, cut into bite-size pieces
2 jarred roasted red peppers, drained and cut into bite-size pieces
10-15 black olives, cut into slices
10 artichoke hearts, quartered
1/4 small red onion, minced
2 ounces thinly sliced salami, sliced into thin strips
1/2 pint grape tomatoes, quartered
2 tablespoons red-wine vinegar
4 teaspoons extra-virgin olive oil
1 cup lightly packed fresh parsley leaves, chopped

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.

Return pasta to pot and stir in mozzarella, peppers, olives, artichoke hearts, onion, salami, tomatoes, vinegar, oil, and reserved pasta water. Season to taste with salt and pepper. Top with parsley and serve warm or at room temperature.

Note: Try this pasta dish with other antipasti ingredients such as tuna, provolone, anchovies, capers, or marinated mushrooms.

Greek Feta Pasta

I had some leftover feta leftover from the Asparagus with Tomato and Feta I made for Easter. SP wanted to grill steak for Sunday dinner, so I searched through my recipe binder for something light to have on the side. This Greek Feta Pasta was easy to make and really good for something with so few ingredients.


I also grilled some asparagus to go with our steak and the pasta salad. We both kept going back for second and third helpings of the pasta salad. I can't wait to make this one again.



Greek Feta Pasta
Slightly modified from Adventures in My Freezer

4 cups pasta (bowties, shells, penne, rotini)
2 tablespoons olive oil, plus additional as needed
2 cloves garlic, minced
1 teaspoon oregano
1 1/2 cups feta cheese, crumbled or diced
1 pint quartered cherry or grape tomatoes
1/3 cup sliced olives

Cook pasta according to package directions.

Put oil, garlic and oregano into a microwave-safe bowl. Microwave 30 seconds on high to blend flavors.

Drain pasta and and put in a large bowl. Add feta, tomatoes, olives and oil mixture. Toss to combine. Pasta can be served hot, room temperature or cold.

Ladies Lunch

On Saturday I got together with Brooke, Colleen and Lauren for another ladies lunch. Lauren hosted this time and unfortunately Jenn and Katie couldn't make it, which was a huge bummer. The four of us ate a delicious brunch, starting with Colleen's chicken salad:


... that we made into mini sandwiches. Brooke brought a yummy tortellini pasta salad:


... with tortellini, olives, roasted red peppers, mozzarella and artichokes in a tomato vinaigrette. I decided to try to replicate a salad I love at a local restaurant and I was pleasantly surprised by how good it was. I combined mixed greens with mixed fruit (cantaloupe, honeydew, watermelon, strawberries, blueberries, pineapple and orange), blue cheese and walnuts:


... tossed with a homemade roasted tomato vinaigrette. Lauren, our gracious host, made delicious French toast stuffed with cream cheese, chocolate and sliced strawberries:


... topped with more strawberries and powdered sugar. Here's my plate on round one:


... and my side plate with a serving of the French toast:


I had two servings of everything, it was all so good. As always, we had a great time and I can't wait for the next lunch. Thanks for a great afternoon, ladies!

Memorial Day Cookout

On Sunday we had friends over for a Memorial Day cookout. They brought chips and salsa that we enjoyed out in the back yard, along with Rum Runners and Pina Coladas:


SP grilled up some hamburgers and hot dogs:


... and I made pasta salad:


I was really pleased with the pasta salad. Our guests had requested a traditional pasta salad with Italian dressing; something I've never made. I couldn't use something bottled so I made my own Italian dressing using this recipe and tossed it with the hot pasta. I also diced green and orange peppers, tomatoes, olives, broccoli, celery, red onion and scallion and tossed everything together with a little more dressing. It was really good, if I do say so myself. My plate:


The burgers were juicy and tasted great with lettuce, tomato and red onion. Our guests also brought cupcakes to round out the meal:


I hope everyone had a good holiday weekend!