Arts & Entertainment

Refreshing Pasta Salad

Spring Is Here And So Begins The March Of The Pasta Salads

When it starts to warm up outside, cooler foods such as salads taste pretty good for lunch and dinner.

I like to make a big bowl of pasta salad on a Sunday afternoon to have ready for several meals during the week.

Pasta salad can be really tasty...and really boring if you just rely on a few veggies and a bottled Italian dressing. For sure you'll have a mediocre salad and taste.

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I like to add a bit of zing to my pasta salads - things such as Gorgonzola cheese, basil, and hot sauce in the dressing.

Here's the basic recipe. Add more of your favorites such as cheese or veggies as you wish.  You can also substitute chicken or shrimp for the ham if you wish. If you omit the ham altogether, it's a vegetarian's delight.

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Zesty Pasta Salad

  • 1 lb. of dried pasta of your choice, cooked al dente, drained, and rinsed well with cold water
  • 1 red pepper, cored and chopped
  • 1/2 cup pimento-stuffed green olives, cut in half
  • 2-4 scallions, chopped or a bunch of fresh chives, chopped
  • 1/2 lb. deli ham sliced thick, chopped
  • 1/2 cup frozen peas
  • 1/4 cup crumbled Gorgonzola cheese
  • bunch fresh basil leaves, chopped

Combine all ingredients in large bowl. Drizzle with dressing, stir gently, but well to coat all the pasta.

Dressing:

  • 1/2 cup olive or vegetable oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 T Dijon style mustard
  • 1 T mayonnaise
  • juice of 1/2 lime
  • 2-3 shakes of hot sauce, any kind
  • kosher salt, to taste
  • freshly ground pepper, to taste

Combine all dressing ingredients in a glass jar and shake well.


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