The Perfect Pasta Salad Recipe
Easy Weeknight Pasta Salad Recipe
I never really think about pasta salad until the summer time, when I often have last minute dinners that I need to throw together for either a busy weeknight or a weekend BBQ. This recipe for easy pasta salad checks all the boxes for those hot afternoons that feel impossible for cooking; being a complete meal that can be served cold, this is going to be a summer go-to for sure, and any leftovers make good lunches!
The great thing about this pasta salad recipe too is that the flavors of lemon and red onion meld and taste even better after sitting overnight, adding another reason to add this to your summer rotation. As with any good recipe, proportions are up for interpretation! Add a little or a lot of any ingredient to make it your own.
How to Make Great Pasta Salad:
If you are bringing this salad to a summertime picnic or BBQ, I recommend splitting your salad into two containers. This way you can refill your pasta salad bowl with cold salad half-way through your shin dig. I very much dislike a hot salad that has been sitting in the sun for too long.
I call for sun-dried tomatoes but this salad tastes great with freshly cut ones as-well. Just be aware that fresh cut will contain more water. If you plan on making this the day before, I recommend adding in fresh tomatoes right before serving.
If you are making this same day, start with your pasta! you want everything cold so that nothing heats up and gets mushy. Make your pasta and chill in the refrigerator for at least 1 hour.
The addition of mayonnaise creates a creamy mayo pasta salad dish. Give a single serving a dollop of your favorite mayo and enjoy a more filling and creamy bowl.
How To Add Protein To Pasta Salad:
A rotisserie chicken is easy to process and has great flavor compared to a plain cooked chicken. I recommend picking one of those up for this recipe! Chicken thighs or chicken breast will work great here if you prefer to cook your meat at home. Cook in garlic and salt and then shred. Meat is optional and this pasta salad tastes great as a vegetarian option for dinner.
Try adding a Flank Steak in Soy Marinade! This steak is umami rich with a soy seasoning that goes with anything!
If you want a meat free way to add extra protein, try adding extra goat cheese crumbles!
What is the Right Pasta Shape for Pasta Salad?
Choosing the right pasta shape for your pasta salad can be a big question. My approach is to not overthink or worry about which pasta will hold the right amount of but instead, focus on properly seasoning and cooking the pasta that you already have on hand or the one you really want to use!
I love spiral noodles, or bow tie pasta, or rigatoni, and its likely that all three will be rotated in this recipe since those are the ones I tend to keep on hand. If you have a favorite shape, use it!
Cook your pasta al dente, or slightly under cooked. It will continue to absorb moisture as it sits in the dressing and may get mushy if it is cooked too long.
Generously season your pasta water. It will create better flavor in the cooked noodles that you do not want to miss out on!
How To Store Pasta Salad:
Store leftover pasta salad in an airtight container for a couple of days. You may find you need to strain out any water that the cucumber leaves behind. To freshen up the salad, squeeze fresh lemon and add some salt and pepper to revive the flavors.
If you are making this dish ahead of time, I suggest not adding the cucumbers until ready to serve.
Ingredients For Pasta Salad:
Recipe for Easy Pasta Salad:
- 1 box cooked pasta (choose your shape)
- 8-10 oz cooked and shredded chicken. See note above for my chicken recommendation.
- 1/2 red oinion, finely chopped
- 1/2 cup sundried tomatoes
- 1/2 cucumber, finely chopped
- 1 can olives, drained and chopped
- 1 lemon
- 1/4 cup olive oil
- salt and pepper to taste
- 8-10 oz shredded chicken, optional
How To Make Pasta Salad:
Prepare the Ingredients:
If cooking your chicken prepare and shred. Set aside to cool in the fridge
Cook and drain your pasta according to package instructions. Set aside in the fridge to cool
Mince your red onion until you have about 1/4 cup. I think the salad tastes better with less onion but feel free to use your whole onion if you like that bite.
Cut the cucumber into small bite size pieces. If cucumbers are too big they can overwhelm the dish!
Cut the sundried tomatoes into small pieces.
Cut your olives into pieces.
2. Combine the Ingredients:
When your pasta and chicken (if using) are fully cooled, combine all ingredients into a bowl.
Add the juice and zest of 1/2 lemon, a healthy drizzle of olive oil, salt, and pepper. Mix well and taste.
Continue to add lemon, olive oil, salt, and pepper to taste.
Adjust add ins to desired level. I always put extra cheese! and Enjoy!
Easy Weeknight Pasta Salad
Ingredients
- 1 box cooked pasta (choose your shape)
- 8-10 oz cooked and shredded chicken. See note above for my chicken recommendation.
- 1/2 red oinion, finely chopped
- 1/2 cup sundried tomatoes
- 1/2 cucumber, finely chopped
- 1 can olives, drained and chopped
- 1 lemon
- 1/4 cup olive oil
- salt and pepper to taste
- 8-10 oz shredded chicken, optional
Instructions
Nutrition Facts
Calories
241Protein
13 gCarbs
7 gFat
19 gFiber
3 g