With the heat under way, very few of us want to stand over a hot stove for dinner, after which sit down to a piping hot meal! Now granted, in order to accomplish a successful pasta salad, you have to boil the pasta. But that is quick and it is simple to chill it down again in time for an awesome meal. You are able to mix almost anything into cooled cooked pasta making it delicious, but here are three of my favorite basic recipes. You can customize these suggestions to fit your individual dietary needs or restrictions.
- Italian – There's two delicious options for an Italian flavor. I prefer the lighter from the choices, including diced fresh tomatoes, diced fresh mozzarella, and pesto sauce. If you would like something more substantial to fill that hungry tummy, try diced salami with diced provolone and diced green peppers instead.
- Greek – I love Mediterranean food myself, so this is a go-to for lunch or dinner. Diced cucumbers, tomatoes, black olives, and green peppers with lots of feta and Greek dressing. If you'll need a boost of protein, add chop up rotisserie chicken or perhaps gyro meat.
- Southwestern – I can never resist the flavors of Tex-Mex. This on I fill with whole kernel corn, tomatoes, pico de gallo, black beans, shredded or diced pepper jack cheese, and my own dressing mix (the taco sauce plus ranch mixture I've discussed earlier). Again, feel free to cook some diced chicken in taco seasoning and throw that in.
Choose different pasta shapes making it fun. I usually choose farfalle for the Greek, spiral for that Italian, and elbow macaroni for Southwestern. These are just a few suggestions, so mix it up and make it your own concoction!
