Mix-and-Match Pasta Salad2013-07-18
2. Pick a Protein (Optional)
Add 1 cup of any of these ingredients, if desired.
Chicken, cooked and chopped
Steak, cooked and chopped
Ham or salami, cubed
Roast beef, chopped
Canned tuna, drained and flaked
Lump crabmeat, picked over
Shrimp, cooked and chopped
Eggs, hard-boiled and chopped
Baked tofu, chopped
3. Pick Your Vegetables
Add 2 of these vegetables or beans, 1 cup each. (To blanch vegetables, boil until crisp-tender, then drain and cool in ice water.)
Broccoli florets, blanched
Corn kernels, blanched
Cherry tomatoes, halved
Green beans, blanched and chopped
Frozen peas or snap peas, blanched
Red onion, diced
Bell pepper, diced
Asparagus, blanched and chopped
Canned chickpeas or white beans, drained and rinsed
4. Pick a Mix-In
Add 1/3 cup of any of these ingredients.
Sun-dried tomatoes, chopped
Roasted red peppers, chopped
Olives, pitted and chopped
Any cheese, shredded or crumbled
Any nut, toasted and chopped
Bacon, cooked and crumbled
5. Dress the Salad
Make one of these dressings, then pour over the pasta salad and toss. Season with salt and pepper. Chill for up to 3 hours.
Whisk 1/3 cup olive oil, 2 tablespoons white wine vinegar, 1 minced shallot, 1/2 teaspoon salt, and pepper to taste.
Whisk 1/3 cup mayonnaise, 3 tablespoons sour cream, 1 1/2 tablespoons lemon juice, 1/2 cup chopped mixed herbs, and salt and pepper to taste.
Cook 3 thinly sliced garlic cloves and a pinch of red pepper flakes in 1/3 cup olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper.
Mix 1/4 cup each mayonnaise and sour cream, 1 tablespoon lemon juice, 1/4 teaspoon finely grated garlic, 3/4 cup grated parmesan, and salt and pepper to taste.