Simple Pasta Salad for your Holiday Weekend

When I first starting hosting parties at my house 22 years ago, I felt like I had to make everything from scratch. I literally made ketchup and mustard from scratch! But then I quickly realized that no one cared, and I’d rather spend more time with my friends and family than in the kitchen. That’s were this simple pasta salad was born.

It’s make ahead. It uses common grocery store ingredients and because of the salami I think it’s filling as a meal, but it also is a great side dish for grilled meat. Giardiniera is a Chicago staple condiment, and you can find it on the condiment aisle in most grocery stores. (Or, you can make this one thing from scratch with the help of The Chopping Block's Owner/Chef Shelley Young's recipe.)

But don’t feel like you have to do everything from scratch when you entertain every once in a while! Everyone will still think you are an amazing cook.

Easy Pasta Salad

Scroll down for a printable version of this recipe

Serves: 3-4 as a meal or 6-8 people as a side

Prep time: 30 minutes

Cook time: 10 minutes

For the salad:

1-pound cooked pasta, drained and cooled

1 cup asparagus, chopped

1/2 cup diced red pepper

2 ears of corn

1 cup zucchini

1 cup cucumber, diced

2 radishes, diced

1 cup mini mozzarella balls, sliced in half

7 ounces salami, chopped

For the dressing:

1/4 cup nonfat Greek yogurt

1/4 cup mayonnaise

1 tablespoon chopped giardiniera

2 tablespoons vinegar

1 tablespoon honey

1/2 teaspoon salt

1/2 teaspoon pepper

1. Heat a skillet over medium heat. Spray with avocado oil spray. Cook the corn, turning every couple of minutes, until charred. Let cool. In the same skillet, add the asparagus, red pepper and zucchini and sauté for four minutes. Let cool.

2. Mix the dressing. Add the cooked pasta to a large bowl. Cut corn off cob and add that to the bowl. Add the cooled asparagus, red pepper and zucchini mixture. Add the cucumber, radish, mozzarella, and salami. Add dressing and mix well.

It’s still grilling weather and we're making the most of it, so check out our upcoming grilling classes at Lincoln Square, including:

• Hands-On Regional Street Tacos on the Patio Thursday, September 8 6pm
• Hands-On Family Grilling: Fiesta on the Grill Saturday, September 10 11am (kids welcome!)
• Hands-On Pizza on the Grill Sunday, September 11 11am
• Hands-On Italian Surf and Turf on the Patio Saturday, September 17 6pm
• Hands-On Seafood on the Grill Thursday, September 22 6pm

Yield: 6-8 as a side

Author: Biz Velatini

Print

With ImageWithout Image

Easy Pasta Salad

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

For the salad

• 1-pound cooked pasta, drained and cooled
• 1 cup asparagus, chopped
• 1/2 cup diced red pepper
• 2 ears of corn
• 1 cup zucchini
• 1 cup cucumber, diced
• 2 radishes, diced
• 1 cup mini mozzarella balls, sliced in half
• 7 ounces salami, chopped

For the dresssing

• 1/4 cup nonfat Greek yogurt
• 1/4 cup mayonnaise
• 1 tablespoon chopped giardiniera
• 2 tablespoons vinegar
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Heat a skillet over medium heat. Spray with avocado oil spray. Cook the corn, turning every couple of minutes, until charred. Let cool. In the same skillet, add the asparagus, red pepper and zucchini and sauté for four minutes. Let cool.
2. Mix the dressing. Add the cooked pasta to a large bowl. Cut corn off cob and add that to the bowl. Add the cooled asparagus, red pepper and zucchini mixture. Add the cucumber, radish, mozzarella, and salami. Add dressing and mix well.

https://www.thechoppingblock.com/blog/simple-pasta-salad-for-your-holiday-weekend