Get out of the same old - same old pasta salad rut and try these simple and easy to make pasta salad recipes inspired by Greek, Italian, and Mexican flavors.
Pasta salad tends to be under-appreciated and somewhat underused lately. Outside of the buffet table, picnic or family barbecue, pasta salad is rarely enjoyed on purpose. Its simplicity and versatility makes pasta a perfectly malleable base for a cool summer side dish or main entree.
Greek Orzo Salad - serves 6
Ingredients:
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 pint grape tomatoes
- 2 tablespoons balsamic vinegar
- 1 lemon
- 1 cup crumbled feta cheese
- 1/3 cup pitted Kalamata olives, sliced
- 1/2 cup fresh basil leaves, chopped
- 1/4 teaspoon ground black pepper
- salt to taste
Directions:
- Cook orzo pasta according to directions on package
- While pasta is cooking, heat olive oil on medium heat in a 12-inch skillet.
- Add the tomatoes to heated oil, cook for about 5 minutes, or until the skins begin to split. Remove skillet from heat.
- Grate 1 teaspoon of lemon peel and squeeze 1 tablespoon lemon juice; set aside.
- Once orzo is done cooking, drain.
- Add orzo and balsamic vinegar to tomatoes in skillet
- Stir in lemon peel and juice, feta, olives, basil, 1/4 teaspoon black pepper and salt.
- Refrigerate for 2 hours before serving.
The serving size of this recipe is intended as a side dish. To make into a main dish, simply double the ingredient amounts.
Tomato-Mozzarella Bow-ties - serves 4
Ingredients:
- 1 cup uncooked bow-tie pasta
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons olive oil
- 1/4 cup white wine (chicken broth may be substituted)
- 1 1/2 cups tomatoes, chopped
- 1/2 cup feta cheese crumbled
- 1/2 cup mozzarella
- 2 tablespoons minced fresh parsley
- 3 tablespoons minced fresh basil, divided
Directions:
- Cook bow-ties according to package directions
- In a 12-inch skillet, heat olive oil over medium heat: saute garlic, dried oregano, salt and crushed pepper flakes in olive oil for 1 minute.
- Add wine or broth and bring to a boil.
- Reduce heat; simmer for 2 minutes.
- Stir in tomatoes, 1 tablespoon basil and half a cup of feta cheese.
- Cover and simmer for 10 minutes.
- Drain bow-ties, add to tomato mixture.
- Refrigerate for 2 hours.
- Before serving, toss in mozzarella and remaining fresh basil.
Chicken Fiesta Pasta Salad - serves 4
Ingredients:
- 2 boneless chicken breasts
- 3/4 cup steak sauce
- 1 lime, juiced
- 1 (12 ounce) package fusilli pasta
- 2 cubes of chicken bouillon
- 1 medium Vidalia onion, diced
- 2 medium jalapeno peppers, chopped, deveined and deseeded
- 2 avocados, peeled and diced
- 1 cup halved cherry tomatoes
- 1/2 cilantro, chopped
- 1 cup grated Monterrey Jack cheese
- One cup of ranch or blue cheese salad dressing
Directions:
- Marinate chicken breasts in steak sauce and lime juice for 30 to 60 minutes.
- Grill or pan fry (in 1 tablespoon of canola oil) chicken until done. Chop into bite-size pieces.
- In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente (follow package directions).
- Drain pasta, set aside.
- In a large bowl, combine cooked chopped chicken, pasta, onion, jalapenos, avocados, cilantro and tomatoes. Toss well
- Add salad dressing, mix and refrigerate until chilled.
- Before serving toss in cheese. If desired, stir in additional salad dressing.
2 cups of cooked shrimp or chicken may be included in each of these recipes.
The copyright of the article Light Summer Pasta Salads in Recipes is owned by Elvira Nieto. Permission to republish Light Summer Pasta Salads in print or online must be granted by the author in writing.
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