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Pasta salad is the perfect summer side dish, and it requires just three easy components: pasta, a few fresh mix-ins, and a punchy vinaigrette. Peak-season summer produce is our all-time favorite mix-in — it adds vibrant color and texture to the al-dente noodles — so that’s what you’ll find in all the recipes below.
Treat yourself — and other potluck partygoers — to one of these fun and fresh pasta salads. Here’s how to do it.
Five (5-Ingredient) Pasta Salad Recipes
- The pasta: All of the pasta salads call for 1 (16-ounce) box dry pasta. Short pasta shapes like orecchiette, rotini, elbows, farfalle (bowtie), and penne pastas are good options for pasta salad.
- The dressings: Each pasta salad calls for 6 tablespoons of dressing, either homemade or bottled. To make the salads in advance, dress with 4 tablespoons (1/4 cup) during assembly. Toss with the final 2 tablespoons just before serving.
- Serving size: These pasta salads make enough for 12 potluck servings.
- The remaining ingredients: Olive oil, salt, and pepper are not included in the five ingredients.
Lemon Herb Pasta Salad
Bring a large pot of salted water to a boil. Add 1 pound dry, short pasta and cook according to package directions until al dente, 10 to 12 minutes. Add 12 ounces trimmed and halved green beans during the last 2 minutes of cooking. Drain and rinse with cold water to cool. Drain well.
Place 3 tablespoons lemon juice, 5 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a glass jar. Seal jar and shake until emulsified. Toss drained pasta, green beans, 1/2 cup chopped fresh mixed herbs (such as oregano, mint, basil, parsley, and thyme), and 1/4 cup of the dressing together in a large bowl. Refrigerate until ready to serve.
When ready to serve, toss with remaining 2 tablespoons dressing. Top with 1 tablespoon finely grated lemon zest and 1/4 cup finely grated Pecorino Romano cheese. Taste and season with salt and pepper as needed before serving.
Asparagus Prosciutto Pasta Salad
Bring a large pot of salted water to a boil. Add 1 pound dry, short pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450ºF).
Drizzle 1 pound thin, trimmed asparagus with 1 tablespoon olive oil; season with 1/4 teaspoon each kosher salt and freshly ground black pepper. Place in a grill basket (or lay perpendicular to grill grates so they don’t fall through). Cover; grill until crisp-tender, bright green, and tips are charred, 2 to 3 minutes. Remove from grill; cut into thirds.
Toss drained pasta, asparagus, 2 cups chopped fresh spinach, 3 ounces sliced prosciutto cut into thin strips, and 6 tablespoons store-bought lemon-garlic (or Parmesan-garlic) vinaigrette in a large bowl. Taste and season with salt and pepper as needed before serving.
Avocado Pasta Salad
Bring a large pot of salted water to a boil. Add 1 pound dry, short pasta and cook according to package directions until al dente, 10 to 12 minutes. Meanwhile, place 1 small diced red onion in a large fine-mesh strainer. Drain pasta over onion. Rinse with cold water to cool. Drain well.
Combine 2 tablespoons lime juice, 5 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a glass jar. Seal jar; shake until emulsified. Toss drained pasta and onions, 2 cups fresh or frozen corn kernels, 1/2 cup chopped fresh cilantro, and 1/4 cup of the dressing together in a large bowl. Refrigerate until ready to serve.
When ready to serve, toss with remaining 2 tablespoons dressing and 2 diced avocados. Top with 1 tablespoon finely grated lime zest. Taste and season with salt and pepper as needed before serving.
Sesame Ginger Pasta Salad
Bring a large pot of salted water to a boil. Add 1 pound dry, short pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well.
Toss drained pasta; 1 (12-ounce) bag mixed baby bell peppers, cut into 1/2-inch pieces; 1 head shredded radicchio; 3 thinly sliced scallions; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; and 1/4 cup store-bought sesame-ginger vinaigrette together in a large bowl. Refrigerate until ready to serve.
When ready to serve, toss with remaining 2 tablespoons vinaigrette and 2 teaspoons sesame seeds (optional). Taste and season with salt and pepper as needed before serving.
Grilled Zucchini and Tomato Pasta Salad
Bring a large pot of salted water to a boil. Add 1 pound dry, short pasta and cook according to package directions until al dente, 10 to 12 minutes. Drain and rinse with cold water to cool. Drain well and place in a large bowl. Meanwhile, heat an outdoor grill to medium-high, direct heat (400 to 450ºF).
Drizzle 2 medium zucchini cut lengthwise into 1/4-inch-thick slabs and 1 pint cherry or grape tomatoes with 2 tablespoons olive oil; season with 1/2 teaspoon each kosher salt and freshly ground black pepper. Thread tomatoes onto 5 skewers (8 to 10 per skewer), soaked at least 30 minutes if wooden.
Place tomato skewers and zucchini slabs on grill. Cover; grill until zucchini is charred and tender, 5 minutes per side. Grill tomatoes, flipping once, until skins begin to split, 4 to 5 minutes total. Slide tomatoes off skewers and into the bowl of pasta. Cut zucchini into 1/2-inch pieces; add to bowl. Toss with 1/4 cup store-bought Parmesan and roasted garlic dressing. Refrigerate until ready to serve.
When ready to serve, toss with 2 more tablespoons dressing. Top with 1/4 cup chopped chives and 1/4 cup finely grated Parmesan cheese if desired. Taste and season with salt and pepper as needed before serving.
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