How to Make Pasta Salad

Pasta salad can be simple to make, but the preparation takes a little time. If you are making this for an event, be sure to plan ahead. This salad needs enough time to chill. The results are well worth it, however. This article will show you how to make a basic pasta salad, plus a few additional recipes. It will also show you how to customize your own salad.

[Edit]Ingredients

[Edit]Preparing Your Pasta^[1]

• 16 ounces (450 grams) pasta
• 1 gallon (3.79 liters) water
• 2 tablespoons salt
• Olive oil (optional)

[Edit]Basic Pasta Salad

• 16 ounces (450 grams) tri-color pasta
• 1 red bell pepper, chopped
• 1 cucumber, halved lengthwise and sliced
• 1 cup (150 grams) ham, cubed (optional)
• ½ cup (50 grams) grated cheese (optional)
• 1/3 – ½ cup (80 – 120 milliliters) Italian dressing (optional)

[Edit]Greek Pasta Salad^[2]

Ingredients for the Salad

• 12 ounces (342.85 grams) dried mostaccioli or penne (about 4 cups uncooked)
• 2 cups (400 grams) cherry tomatoes, quartered
• 1 medium cucumber, halved lengthwise and sliced
• 4 green onions, sliced
• 1/3 cup (60 grams) pitted kalamata olives, halved

Ingredients for the Dressing

• ½ cup (120 milliliters) olive oil
• ½ cup (120 milliliters) lemon juice
• 2 tablespoons fresh basil (or 2 teaspoons dried)
• 2 tablespoons fresh oregano (or 2 teaspoons dried)
• 1 tablespoon anchovy paste (optional)
• 4 cloves garlic, minced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Garnish

• 1 cup (225 grams) crumbled feta cheese
• Fresh oregano leaves

[Edit]Italian Pasta Salad^[3]

Ingredients for the Salad

• 16 ounces (450 grams) tri-color pasta
• 2 cups (350 grams) green peppers, chopped
• 2 cups (400 grams) tomatoes, diced
• 1½ cups (225 grams) red onions, chopped
• 8 ounces (250 grams) provolone cheese, cubed (optional)
• 8 ounces (230 grams) pepperoni, sliced
• ½ cup (90 grams) black olives, sliced

Ingredients for the Dressing

• ¾ cup (180 milliliters) extra virgin olive oil
• ¾ cup (180 milliliters) red wine vinegar
• ¼ cup (55 grams) sugar
• 1 tablespoon oregano
• 1 teaspoon salt
• ½ teaspoon pepper

[Edit]Steps

[Edit]Preparing Your Pasta

1. Fill a large pot with 1 gallon (3.79 liters) of water and two tablespoons of salt and bring it to a boil. You want the pasta to be well-seasoned, since you don't be relying on fancy sauces to flavor it.
   
   
2. Add the pasta and let it cook for the time specified on the package. Most pastas will need 9 to 12 minutes to cook. You do not want the pasta to be overcooked or it will fall apart when you toss it with the rest of your ingredients. Also, the pasta will soak up the dressing the longer it sits; if you overcook it, it will become soggy later on.
   
   
   • Pasta with lots of shapes, nooks, and crannies are the best for pasta salads, becuase they can hold more dressing and small ingredients. Consider any of the following: fusilli, farfalle, rotini, and penne.^[4]
3. Drain the water from the pasta and rinse it under cold water. Hold a large strainer or colander over a sink and dump the pasta into it. Once the water is gone, run cold water over the pasta for a few seconds. Shake and jiggle the strainer/colander so until there is no water left. Rinsing the pasta with cold water will halt the cooking process and prevent it from overheating.
   
   
   • On the other hand, rinsing the pasta will get rid of all that extra salty flavor. Consider tossing the pasta with some olive oil instead, and spreading it on a large baking sheet so that it can cool off.^[5]
4. Consider tossing the pasta with part of your dressing while it is still warm. This will allow the pasta to absorb the flavors better. Take about two thirds of your dressing, and toss it with your pasta while it is still warm. Set the rest of the dressing aside for later.^[6]
   
   
5. Leave the pasta in the refrigerator for one hour. This will allow it to cool down. You don't want to use warm pasta for pasta salads.
   
   

[Edit]Making a Basic Pasta Salad

1. Place 16 (450 grams) of cooked and chilled tri-color pasta into a large bowl. The bowl needs to be large enough to fit the rest of your ingredients.
   
   
2. Prepare your ingredients. Wash all of your vegetables. Next, prepare your ingredients in the following ways:
   
   
   • De-seed and dice 1 red bell pepper into tiny pieces.
   • Cut 1 cucumber in half. Cut each half into thin slices.
   • If you want to add some protein, cut some ham into small, bite-sized cubes. You will need about 1 cup (grams).
3. Put your chopped and diced ingredients into the bowl. If you want to add any cheese, you might want to save that for later. Cheese tends to get soggy the longer it sits in a salad, so it is best to add it just when you are ready to serve it.
   
   
4. Add your dressing and toss the salad. You will need about 1/3 to ½ cup (80 to 120 milliliters) of Italian salad dressing. Gently toss the salad with some salad tongs. Be careful not to break the pasta noodles.
   
   
5. Consider chilling the salad before serving it. This will allow all of the flavors to blend together.
   
   
6. Add any cheeses and garnishes to the salad just before you serve it. Be sure to give the salad a final toss, in case some of the ingredients sank to the bottom.
   
   

[Edit]Making a Greek Pasta Salad

1. Place 12 ounces (342.85 grams) of cooked and chilled pasta into a large bowl. The best pasta to use for this recipe is mostaccioli or penne.
   
   
2. Prepare your vegetable ingredients. Rinse the tomatoes, cucumber, and onions. The olives do not need to be rinsed, as the oil gives them extra flavor. Prepare your ingredients in the following ways:
   
   
   • Cut and quarter enough cherry tomatoes to fill 2 cups (400 grams).
   • Cut a medium cucumber in half, lengthwise. Cut each half into slices.
   • Cut 4 green onions into slices.
   • Cut enough pitted kalamata olives to fill 1/3 cup (60 grams).
3. Prepare the salad dressing in a jar. Fill a jar with ½ cup (120 milliliters) of olive oil and ½ cup (120 milliliters) of lemon juice. Add 2 tablespoons of fresh basil, 2 tablespoons of fresh oregano, ¼ teaspoon of salt, and ¼ teaspoon of ground black pepper. Mince 4 cloves of garlic and add them to the jar too. Close the jar and shake it until the olive oil and lemon juice are no longer separated.
   
   
   • If you can't find fresh basil, use 2 teaspoons of dried basil instead.
   • If you can't find fresh oregano, use 2 teaspoons of dried oregano instead.
   • If you like anchovies, add 1 tablespoon of anchovy paste.
4. Pour the dressing over the salad. You can use all of the dressing, or only part of it, depending on how moist or dry you like your salad. Keep in mind that the pasta will soak up some of the dressing.
   
   
5. Toss the salad to mix everything together. Use a large pair of salad tongs to do this. Toss it gently so that you don't break any of the pasta noodles.
   
   
6. Chill the salad for 2 to 24 hours. Cover the salad with some plastic cling wrap and leave it in the refrigerator.
   
   
7. Toss the salad with 1 cup (225 grams) of crumbled feta cheese before serving it. If you want, you can sprinkle it with some fresh oregano leaves. This is enough to make 12 to 16 side salads.^[7]
   
   

[Edit]Making an Italian Pasta Salad

1. Prepare the dressing ahead of time. Fill a jar with ¾ cup (180 milliliters) of extra virgin olive oil and ¾ cup (180 milliliters) of red wine vinegar. Add ¼ cup (55 grams) sugar, 1 tablespoon of oregano, 1 teaspoon of salt, and ½ teaspoon of pepper. Close the jar and shake it until the olive oil and vinegar are no longer separated. Set the jar aside. This will give the sugar time to dissolve.
   
   
2. Place 16 ounces (450 grams) of cooked and chilled tri-color pasta into a large bowl. You can also use regular pasta instead of tri-colored ones.
   
   
3. Prepare the rest of your ingredients. Rinse all of your vegetables. Then, prepare the ingredients in the following ways:
   
   
   • De-seed and chop enough green peppers to fill 2 cups (350 grams).
   • Dice enough tomatoes to fill 2 cups (400 grams).
   • Chop enough red onions to fill 1½ cups (225 grams).
   • Cut 8 ounces (230 grams) of pepperoni into thin slices. Cut the slices in half so you get half-moon shapes.
   • If you were unable to find pre-sliced black olives, you will need to slice them yourself. You'll need enough to fill ½ cup (90 grams).
   • If you want to add some cheese, cut 8 ounces (250 grams) of provolone cheese into small, bite-sized cubes.
4. Toss the salad with the dressing and ingredients. Do not add the cheese yet if you are using it. You will add the cheese just before serving the salad.
   
   
5. Chill the salad for a few hours. Cover the bowl with some plastic cling wrap and leave it in the fridge.
   
   
6. Toss the salad with the cubed provolone cheese before serving it. This is enough salad to feed 8 to 12 people.^[8]
   
   

[Edit]Making a Custom Pasta Salad

1. Cook and chill 8 ounces (228.57 grams) of pasta of your choice. Use a pasta with lots of nooks and crannies, such as: bow ties, corkscrews, penne, wagon wheels, macaroni, or small shells.
   
   
2. Transfer your chilled pasta to a large bowl. You will need the extra space so that you can add your ingredients and toss it.
   
   
3. Choose three types of vegetables or protein to add to your salad. This will be enough to give your salad some extra flavor, color, and texture.
   
   
4. Consider adding in 1 cup (150 grams) of some protein. If you do not want to add any meat, then double the amount of other extra ingredients you will be using. Here are some ideas of what you can add into your salad:^[9]
   
   
   • Cooked, chopped chicken breast, steak, or shrimp
   • Cubed ham, roast beef, or salami
   • Drained and flaked canned tuna
   • Chopped hard-boiled eggs
   • Chopped baked tofu
5. Consider adding in two cups (300 grams) of vegetables or beans. Choose two different types of vegetable or bean. You will need 1 cup (150 grams) of each. Any vegetables you add should be chopped, slices, or diced. Here are some types of vegetables or beans you can add:^[10]
   
   
   • Blanched vegetables, such as: broccoli florets, peas, corn kernels, green beans, or asparagus.
   • Raw vegetables, sliced or diced, such as: celery, cucumber, red onion, red or green bell pepper, carrots, or cherry tomatoes.
   • Drained, canned beans, such as: chickpeas, black beans, or white beans.
6. Consider adding 1/3 cup (50 grams) of a mix-in. Certain items, such as cheese, will need to be added at the very end, just before you serve the salad. Here are some ideas to get you started:^[11][12]
   
   
   • Chopped sun-dried tomatoes
   • Chopped roasted red peppers
   • Pitted and chopped olives
   • Shredded or crumbled cheese, such as: mozzarella, cheddar, Swiss, Monterey Jack, feta, Parmesan, or goat
   • Toasted and chopped nuts such as: pine nuts, cashews, or peanuts
   • Toasted seeds such as: sesame (use less than 1/3 cup/50 grams) or sunflower
   • Cooked/fried and crumbled bacon
7. Prepare the dressing. The best way to prepare salad dressing is in a jar. Simply put all of the ingredients into a jar, close the jar tightly, and shake it. Some of the creamier dressings, however, are best prepared in a cup and beaten with a fork. Here are some dressings you can make:^[13]
   
   
   • To make a simple vinaigrette: combine 1/3 cup (80 milliliters) of olive oil, 2 tablespoons of white wine vinegar, 1 minced shallot, ½ teaspoon of salt, and a dash of pepper.
   • To make a creamy dressing: combine 1/3 cup (85 grams) of mayonnaise, 3 tablespoons of sour cream, 1½ tablespoons of lemon juice, add ½ cup (15 grams) of chopped, mixed herbs. Add a dash of salt and pepper.
   • To male a creamy parmesan dressing: combine ¼ cup (65 grams) of mayonnaise, ¼ cup (65 grams) of sour cream, 1 tablespoon of lemon juice, ¼ teaspoon of finely grated garlic, and ¾ cup (75 grams) of grated parmesan. Add a dash of salt and pepper.
8. Toss the pasta with the dressing and other ingredients. If you are going to add cheese, set it aside for now. It is better to add cheese just before serving the salad, or it will become soggy.
   
   
9. Chill the salad for up to three hours. Cover the bowl with a sheet of plastic cling wrap and place it into the fridge.
   
   
10. Add garnishes such as cheese and herbs just before serving. Give the salad a final toss to mix everything in.
    
    
11. Finished.
    

[Edit]Video

[Edit]Tips

• Fresh herbs are great in pasta salads. You will need about 2 tablespoons of fresh herb per 16 ounces (450 grams) of pasta. If you are making an Asian-style salad, consider adding some cilantro or basil. If your salad has a creamy dressing, consider adding some dill or mint are usually compatible. If you want to add rosemary or tarragon, decrease the amount to one tablespoon; both have a strong flavor. Parsley, basil, and oregano are also great options if you are at a loss of what to add.^[14]

[Edit]Warnings

• It's a good idea to let your salad chill for a few hours, but you'd want to serve it the same day, or the very next day. Do not let your salad sit for too long, or it will get soggy.^[15]
• Avoid making your pasta with tortellini or any other "filled" pasta. ^[16]

[Edit]Related wikiHows

• Cook Pasta

[Edit]References

[Edit]Quick Summary