Simple Pasta Sald | Rainbow Co-op Blog


Simple Pasta Sald

Posted by Patrick on January 27, 2017


Ah, pasta salad. Everyone loves it, and there are a lot of ways to make it. I’d like to share one of MY favorite ways to make a pasta salad. While the usual pasta is a penne, spiral, or shell pasta, there’s absolutely no reason you can’t make it with other types. Our Rising Moon veggie ravioli and butternut squash ravioli are particularly good as pasta salad, but cheese raviolis aren’t necessarily the best. The cheese gets a bit hard and the texture is off.

The key is marinating your ingredients together and not getting them all stuck together, which is actually quite easy. Here’s how you make a great simple pasta salad:

For 2 Servings:
Pasta (2 servings worth, depending on type)
Red onion (1/4 to 1/2, depending on size)
Celery (2-3 small stalks, 1-2 large) - preferably with leaves
Bell pepper - 1/3 to 1/2
Olive Oil (1/4 cup)
Sea salt
Black pepper
lemon juice

Garlic - 2-3 cloves. Feel free to substitute garlic powder or granules - 2T worth.
Green onions
Parmesan cheese

Chop up a few stalks of celery, leaving the leaves on, into a fine dice. Do the same with bell pepper and red onion. The finer these are chopped, the better. If you’re using fresh garlic, parsley, olives, or green onions, now is the time to do the same.

Boil your pasta according to the type. Try and get it a little al dente, as the pasta will soften while marinating in the sauce. Drain it well. Run cold water over it to keep it from continuing to cook as you prepare the pasta salad.

Let this drain, then cover it in olive oil. Make sure it’s in a bowl, so that it pools up, toss it well so that everything is coated in olive oil. Add more if you need to, then add your chopped vegetables and toss more. Once everything is nice and even, add your lemon juice, and toss again. Now add your seasonings, toss thoroughly and set aside to refrigerate for 1-2 hours until the olive oil has gotten a little thick and the pasta is cold throughout. It benefits from overnight refrigeration, but you don’t have to do that. If you’re adding Parmesan cheese, wait until right before you serve it - you don’t want it to dissolve.