Pasta Salad Mania!

The weather is getting warmer, the kids (and Mom) are itching for summer, and our eating habits are changing, too. We are using the oven less (it’s too hot!) and eating more salads and sandwiches. Plus, with Memorial Day weekend right around the corner, the BBQ and picnic foods are making a comeback after a long winter.

One of my favorite summertime foods is pasta salad. Is May the Official Month for Pasta Salad? ‘Cause if it’s not, it should be! I’ve been craving it all month.

I’m always switching up my pasta salad recipe and here is my favorite recipe right now.

Basil and Bacon Pasta Salad

1 pkg penne pasta, cooked according to package directions
1/2 lb bacon: cooked, cooled and crumbled
1 pint of grape tomatoes cut in half
4 med green onion
1/3c red wine vinegar
1 tsp dijon mustard
1/2 cup olive oil
1/2 cup chopped basil
1/2 tsp pepper and salt

In large bowl, mix pasta, tomatoes, onions and bacon. In a small bowl, whisk together olive oil, vinegar and mustard. Then, stir in basil, salt and pepper. Pour dressing over pasta, stir and chill for 2 hours before serving.

Delicioso!

Looking for a meat-free pasta salad? Here is another delish recipe from The Pioneer Woman. (This was my go-to recipe last summer and I can’t wait to make it again soon!)

Spicy Pasta Salad with Smoked Gouda

12 ounces, weight Mostaccioli

1/2 cup Mayonnaise

1/4 cup Whole Milk

4 Tablespoons White Vinegar

1-1/2 teaspoon Adobo Sauce From Chipotle Peppers (or One Minced Chipotle Pepper)

1/2 teaspoon Salt

Ground Black Pepper To Taste

10 ounces, weight Grape Tomatoes, Halved Lengthwise

1/2 pound Smoked Gouda Cheese, Cut Into Small Cubes

24 whole Basil Leaves (chiffonade)

Cook pasta until done. Drain and rinse in cold water until no longer hot. Set aside. Mix mayonnaise, milk, vinegar, salt, pepper, and adobo in a small bowl.

In a large bowl, stir together pasta, dressing, halved tomatoes, and cubed Gouda. Taste for seasonings, adding more salt and pepper if needed, and even an extra teaspoons or two of vinegar if necessary. Stir in basil at the end. Refrigerate for a couple of hours before serving. Divine.

Of course, I can’t mention pasta salad without mentioning my Mother-in-law, who originally ignited my love for pasta salad with her pasta salad recipe. It’s simple, feeds a ton and super yummy. 

Barbara’s Pasta Salad Recipe

I package of tri-color rotini noodles, cooked according to package and cooled

½ red onion, chopped

½ yellow onion, chopped

8 oz montery jack cheese, cut into 1-inch cubes

8 oz sharp cheddar cheese, cut into 1-inch cubes

4 oz can of sliced olives

bottle of Italian dressing

Combine all ingredients, refrigerate and enjoy!

Add hot dogs and hamburgers and now you’re all set for summer cookouts!