I love pasta salads, especially basic ones I can add to for special treats, such as flaked tuna or even diced up cold cuts (Pilar’s Summer Sausage comes to mind). If you are going to add tuna, hardboiled eggs or meat to the salad best to chill them first then toss into the salad just before serving (remember to add a bit more dressing).
Here’s my super simple reciple for a basic pasta salad that is quick to fix and will serve as a hearty side dish for about 6 people.
Ingredients:
- 340 gms – Barilla Gluten-Free Pasta (Rotini or Fusilli are best IMHO)
- 1 – Medium Onion medium diced
- 700 ml – Frozen vegetables (I prefer Peas and Corn – approx 3 cups)
- 4 – Tbsp Hellman’s Mayonaise (I prefer the Olive Oil based)
- 175 ml – Farm Boy Lemon, Garlic & Honey Dressing (or your favourite vinaigrette)
- 50 ml – Olive Oil
Preparation:
- Cook Pasta as per instructions on the box (remember to add a pinch of salt).
- Drain and rinse under cold water until cool to the touch.
- Transfer to a fridge safe large bowl (with cover of course – I use a pyrex casserole dish).
- Drizzle the Olive Oil over the Pasta and toss to coat (keep the Pasta from getting sticky later)
- Add the frozen vegetables and toss to mix
- Add the Mayonaise and toss all to coat
- Drizzle the Dressing over the mixture and toss to mix (taste at this point in case you want more Dressing)
- Transfer to a covered dish and refrigerate for several hours before serving.