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Sunday, November 17, 2024

What to Serve With Pasta Salad – A Couple Cooks


What goes with pasta salad? Serve this versatile dish as a essential or a aspect! You may strive it as a aspect dish for burgers, sandwiches, hen or fish, or as a essential dish for lunch or dinner with different salads, slaws, and extra.

Sides to Go With Pasta Salad

Pasta salad is one among our summer season staples: it’s so hearty and versatile and might be served in so some ways. However what goes with pasta salad? What pairs completely with this crowd-pleasing aspect dish?

The enjoyable half is that this: pasta salad works as both a essential dish or a aspect! Listed below are a couple of of the principle concepts for what to serve pasta salad:

  • Serve it for lunch with veggies and dip, crackers or bread, or contemporary fruit
  • Serve it as a dinner with different summer season salads like bean salad, cucumber salad, or watermelon salad
  • Serve it as a aspect for burgers, sandwiches, hen, or fish.

As two cookbook authors and recipe specialists, Alex and I’ve made a lot of chilly pasta salad recipes. Hold studying for all of the dishes we prefer to serve alongside!

What to serve with pasta salad

Prime pasta salad recipes

Alex and I like pasta salad, and we make it usually in the summertime or for lunches. Listed below are a couple of several types of chilly pasta salad recipes:

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Description

What goes with pasta salad? This versatile dish generally is a essential or a aspect! Serve it as a aspect dish for burgers, sandwiches, hen or fish, or as a essential dish with salads, slaws, and extra. There are such a lot of methods to eat this tasty recipe! This Mediterranean pasta salad recipe is bursting with contemporary taste! Combine up a batch as a straightforward aspect dish or fast lunch.


  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup solar dried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced crimson onion
  • 2 cups child arugula (non-obligatory)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon crimson wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Contemporary floor black pepper, to style
  • 1 cup feta cheese crumbles (omit for vegan and add extra salt)


  1. Begin a big pot of well-salted water to boil. Boil the pasta till al dente in line with the bundle directions. Drain the pasta and run cool water over it till it’s room temperature.
  2. In the meantime, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a big bowl, whisk collectively the lemon zest, lemon juice, crimson wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk within the olive oil.
  4. As soon as the pasta is finished, add it to the massive bowl of dressing and toss with the chopped greens. Add the feta cheese and contemporary floor black pepper and stir to mix. 
  5. Style and add extra salt to style if mandatory. Serve instantly. Shops as much as 5 days refrigerated (leftovers style nice; permit to come back to room temperature and add a swirl extra olive oil or a bit extra salt as mandatory).

  • Class: Salad
  • Methodology: Stovetop
  • Delicacies: American
  • Weight loss plan: Vegetarian

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