3 Quick and Easy Pasta Salads

Pasta salads may be made in a matter of minutes and are ideal for breakfast or any other time of day. Healthy and delectable, who can resist a fast and easy whip salad? This recipes for three delicious salad comes from Brian Lagerstrom. Each salad’s dressing recipe includes detailed instructions on how to create it. For your convenience, we’ve included two of the three recipes below.

Pasta Salad with Cream

Ingredients:

• 2000g/2qt water
• 45g salt (2.5 tbsp)
• 225g elbow macaroni (or 1/2 pound)
• 25g white distilled vinegar (approximately 2 tbsp)
• A splash of olive oil
• 30g shallot, finely minced and rinsed
• 60g celery (or 1/2 cup) finely chopped
• sliced thinly
• 100g or 3/4 cup thawed frozen peas
• 100g (or 1/4 pound) crispy and chopped bacon
• 5g fresh dill (1/2-3/4 cup)
• to taste, black pepper, and salt

Creamy Salad Dressing

• 1 egg
• 50g sour cream (or 1/4 cup)
• 25g or 2 tbsp Dijon mustard
• 15g sugar (1 1/4 tbsp)
• 10g lemon juice (approximately 3/4 tbsp)
• 5g (1 tsp)Worcestershire
• 5g salt (approximately 3/4-1 teaspoon)
• 1/2 clove of garlic.
• 300g or 1 1/3 cup neutral oil (light olive oil, grapeseed oil, canola oil)

Directions: 

In your medium or large saucepan, add the water and salt and bring to a boil.  Prepare your pasta, gently add it to the boil, and let it sit there for about 11 minutes, or until tender.  Then, drain the pasta water out but leave a few scoops. On your drained pasta, add vinegar and a splash of olive oil and let it cool to room temperature. Once cooled, add the sliced shallots, celery, scallions, peas, and bacon. Also, add a couple of dollops of creamy dressing and a bit of pasta water.  Gently stir the mixture until the pasta is well coated but not swimming in dressing.  Sprinkle some dill, salt, and pepper to taste and stir to combine.

Pesto Pasta Salad

Ingredients: 

• 2000g/2qt water
• 45g salt (2.5 tbsp)
• 225g (1/2 pound) pasta (I use shells).
• 25g white distilled vinegar (approximately 2 tbsp)
• A splash of olive oil
• 300g pesto (recipe follows) + more for garnish
• 200g or 1 cup halved mozzarella pearls
• Sun golds are my favorite
• a generous pinch of grated parmesan

Directions: 

In your medium or large saucepan, add the water and salt and bring to a boil.  Prepare your pasta, gently add it to the boil, and let it sit there for about 11 minutes, or until tender. Drain and mix in the vinegar and olive oil.Stir the mixture and allow it to cool at room temperature. Add the pesto and stir to combine.  Add mozzarella, tomatoes, and a firm pinch of parmesan for more flavor. Fold in to combine.