Make These Pasta Salads This Season

Pasta Salad

Pasta Salad

When it comes to dinner, many times you want the preparation to be as quick and simple as possible. However, you don’t want to sacrifice taste. When you make these pasta salads this season, you may find that they are just what you want for a convenient spring meal.

Mexican Pasta Salad

  • 8 ounces farfalle or bowtie pasta
  • 15-ounce can of black beans, drained and rinsed
  • 6 strips of bacon
  • 1 avocado, chopped
  • 3 scallions, thinly sliced
  • 1 cup of cooked corn
  • 1/2 of a cup of shredded cheddar cheese
  • 1 cup of mayonnaise
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Instructions: As Savory Tooth directs, cook the pasta and fry the bacon. For the dressing, mix the mayonnaise, paprika, ground cayenne table salt, and ground black pepper together in a bowl. Put all the ingredients into a large bowl and toss with the dressing.

Balsamic Strawberry Pasta Salad

  • 1 pint strawberries hulled and sliced
  • 2 cups spinach leaves roughly chopped
  • 8 ounces small pasta cooked as instructed
  • 1 cup diced chicken
  • ¼ cup toasted walnuts
  • 4 ounces crumbled Feta cheese
  • Salt and pepper
  • Balsamic glaze bottled, optional
  • Fresh basil for garnish, optional

Strawberry Balsamic Vinaigrette

  • ½ pint strawberries hulled and sliced in half
  • 2 tablespoons balsamic vinegar
  • ½ cup olive oil
  • 1 tablespoon honey or more to taste
  • Salt and pepper to taste
Instructions: Yellow Bliss Road has simple and quick directions for this recipe. For the dressing, pulse the strawberries, balsamic vinegar and olive oil in a blender or food processor until they are smooth. Add honey, salt and pepper as desired. Refrigerate in a tightly sealed container until ready to use. For the salad, toss the strawberries, spinach, pasta, feta cheese, chicken and walnuts together in a large bowl. Add your dressing then garnish with fresh basil and drizzle with balsamic glaze.

BLT Pasta Salad

  • 1 lb rotini or other short pasta
  • 1 lb bacon cooked and crumbled
  • 2 cups cherry tomatoes halved
  • 3 cups shredded romaine lettuce
  • 2 avocados peeled, pitted and diced
  • 1 1/2 cups ranch dressing
  • 2 tablespoons parsley chopped

Instructions: Dinner at the Zoo raves about this one. Cook the pasta in salted water, then drain it and run cold water over it until it is cool. Place the pasta in a bowl and toss it with the dressing. Add your bacon, cherry tomatoes, lettuce and avocado. Stir gently to coat and sprinkle it with parsley before you serve it.

Greek Pasta Salad

  • 1 pound fusilli pasta
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt
  • 1/4 cup mayonnaise see note
  • Juice from 1/2 a lemon
  • 1/2 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt
  • 1 large cucumber diced
  • 1 large red bell pepper diced
  • 1 cup crumbled feta cheese

Instructions: Following the directions of Julie’s Eats & Treats, you begin by cooking the pasta then tossing it with the olive oil and spreading it in an even layer on a baking sheet. Put the baking sheet with the pasta in your refrigerator for at least 20-30 minutes. Next, mix the yogurt, mayonnaise, lemon juice, dill, parsley, chives and salt in a medium bowl. Cover and place it in the refrigerator to develop the flavors. When you’re ready to serve, mix the pasta, dressing, cucumber, bell pepper, and feta cheese together.

Simple Orzo Salad With Pesto

  • 1¼ cups orzo pasta, also called risoni
  • 1 cup fresh basil
  • ¼ cup toasted pine nuts
  • 1 small clove garlic
  • 6 tablespoons of extra virgin olive oil
  • 2 cups baby spinach leaves fresh, washed and finely chopped
  • 2 tablespoons parmesan cheese, thickly grated
  • 2 tablespoons vinegar

Instructions: As stated on scrummy lane, the first step is to cook the pasta and drain it. Then, to make the homemade pesto, put most of the basil, half of the pine nuts, the garlic, and the olive oil into the bowl of a food processor and pulse until well combined. Pour the pesto over the orzo and mix well, then add the chopped spinach, the rest of the basil, the remainder of the pine nuts, the parmesan, vinegar and combine again. Finally, salt and pepper to taste.

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