What to Serve With Pasta Salad – A Couple Cooks


What goes with pasta salad? Serve this versatile dish as a major or a facet! You possibly can attempt it as a facet dish for burgers, sandwiches, rooster or fish, or as a major dish for lunch or dinner with different salads, slaws, and extra.

Sides to Go With Pasta Salad

Pasta salad is one in all our summer season staples: it’s so hearty and versatile and will be served in so some ways. However what goes with pasta salad? What pairs completely with this crowd-pleasing facet dish?

The enjoyable half is that this: pasta salad works as both a major dish or a facet! Listed here are a couple of of the principle concepts for what to serve pasta salad:

  • Serve it for lunch with veggies and dip, crackers or bread, or contemporary fruit
  • Serve it as a dinner with different summer season salads like bean salad, cucumber salad, or watermelon salad
  • Serve it as a facet for burgers, sandwiches, rooster, or fish.

As two cookbook authors and recipe specialists, Alex and I’ve made plenty of chilly pasta salad recipes. Maintain studying for all of the dishes we wish to serve alongside!

What to serve with pasta salad

Prime pasta salad recipes

Alex and I like pasta salad, and we make it usually in the summertime or for lunches. Listed here are a couple of several types of chilly pasta salad recipes:

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Description

What goes with pasta salad? This versatile dish is usually a major or a facet! Serve it as a facet dish for burgers, sandwiches, rooster or fish, or as a major dish with salads, slaws, and extra. There are such a lot of methods to eat this tasty recipe! This Mediterranean pasta salad recipe is bursting with contemporary taste! Combine up a batch as a simple facet dish or fast lunch.


  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup solar dried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced crimson onion
  • 2 cups child arugula (non-compulsory)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon crimson wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Contemporary floor black pepper, to style
  • 1 cup feta cheese crumbles (omit for vegan and add extra salt)


  1. Begin a big pot of well-salted water to boil. Boil the pasta till al dente in accordance with the bundle directions. Drain the pasta and run cool water over it till it’s room temperature.
  2. In the meantime, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a big bowl, whisk collectively the lemon zest, lemon juice, crimson wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk within the olive oil.
  4. As soon as the pasta is completed, add it to the big bowl of dressing and toss with the chopped greens. Add the feta cheese and contemporary floor black pepper and stir to mix. 
  5. Style and add extra salt to style if essential. Serve instantly. Shops as much as 5 days refrigerated (leftovers style nice; enable to come back to room temperature and add a swirl extra olive oil or a bit extra salt as essential).

  • Class: Salad
  • Technique: Stovetop
  • Delicacies: American
  • Eating regimen: Vegetarian



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