Saturday, May 7, 2011

Pasta Twist Salad

When I was a starving student, I used to make cold pasta salad with mayonnaise for dinner all the time. It was an inexpensive, satisfying meal. Back in those days, there was little more to it than pasta, mayo, salt, and pepper (plus a little grated cheese if I was lucky). These days, I make a more elaborate version of cold pasta salad, loaded with goodies, that is a terrific addition to barbecue and summer picnic meals.


16 oz. spiral pasta (use rice pasta for the gluten-free version)
1 finely chopped red pepper
½ c. finely chopped onion or 1 tbsp. onion powder/granules
¾ c. finely chopped celery
½ c. sliced black olives
½ c. mayonnaise (more if desired)
½ tsp. black pepper
1 tsp. dill weed
1 tsp. paprika
salt to taste
1 c. grated parmesan or cheddar cheese on the side (optional)


Boil the pasta until it is done. When it is cooked, rinse it with cold water. Add the mayonnaise and the powdered herbs/spices.

Chop the vegetables into small pieces. Use fresh dill if possible. Add them to the pasta salad and toss the ingredients together so that they are thoroughly combined. Adjust the amount of mayo to suit your taste. This dish can be made vegan by using a vegan mayo.

The grated cheese makes a lovely addition as a topping if desired.

Eat well, be well, live deliciously!

No comments:

Post a Comment