It’s hot. It’s SO hot. You know what would be great right now? Something cold that can still be called a good meal … something you don’t have to work up a sweat to prepare … something that can incorporate lots of different ingredients, depending on taste and on what you find at the farmers market … something like these cold pasta salads! Whip up one of these delicious options and then you and your salad can just … chill.
Fresh Green Pasta Salad
Recipe Name: Fresh Green Pasta Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 12 ounces penne pasta
- 2 cups thin fresh green beans (haricot verts), cut in 2-inch pieces then cut in half lengthwise
- 1 tablespoon chopped fresh thyme
- Zest of 1 lemon, divided
- 1 large garlic clove, peeled and minced
- ½ cup roasted and salted pistachios
- 5 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped fresh chives or 3 tablespoons sliced green onion tops
- 1 teaspoon salt
- 1 cup packed arugula
- Parmesan cheese for garnish
Instructions
- Place the pasta in a large pot of boiling water and cook according to the package instructions. Add the green beans to the pasta pot during the last 2 minutes of cooking. Drain and rinse quickly in cold water. Drain again and transfer to a serving bowl. Toss with the thyme and half the lemon zest. Set aside. Place the remaining zest and garlic, pistachios, oil, vinegar, chives and salt in a jar with a tight-fitting lid. Cover and shake to emulsify. Drizzle over the pasta mixture and toss well to coat. Add the arugula and toss again. Serve on cold plates with a garnish of Parmesan cheese.
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Twisted Greek Salad
Recipe Name: Twisted Greek Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8–10 servings
Author: Tammy Algood
Ingredients
- 1 (16-ounce) package twisted macaroni
- ½ cup canola oil
- 1 tablespoon plus 1 teaspoon lemon juice
- 1 tablespoon plus 1 teaspoon champagne or white wine vinegar
- 2 teaspoons dried oregano
- 2 teaspoons garlic salt
- ¼ teaspoon black pepper
- 1 green bell pepper, seeded and chopped
- 3 green onions, sliced
- 2 tablespoons fresh chopped dill
- 1 (14-ounce) can chickpeas or garbanzo beans, drained
- 1 (8-ounce) container whole white or button mushrooms, coarsely chopped
- 12 pitted large black olives, coarsely chopped
- 2 ripe tomatoes, seeded and chopped
- ½ pound crumbled feta cheese
Instructions
- Cook the macaroni in a large pot of boiling water according to the package instructions. Meanwhile, in a jar with a tight-fitting lid, combine the oil, lemon juice, champagne or vinegar, oregano, salt and pepper. Cover and shake to emulsify.
- Drain the macaroni and transfer immediately to a large mixing bowl. Toss with the dressing, cover and allow to cool for 35 minutes. Stir in the bell peppers, onions and dill. Cover and refrigerate until ready to serve.
- Before serving, stir in the chickpeas, mushrooms, olives, tomatoes and feta. Toss gently and serve on cold plates.
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Orecchiette with Baby Spinach
Recipe Name: Orecchiette with Baby Spinach Description: Add leftover grilled chopped chicken or pork tenderloin if desired! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 4 servings
Author: Tammy Algood
Ingredients
- ½ pound orecchiette
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ cucumber, quartered and sliced (do not peel)
- 1½ cups halved cherry or grape tomatoes
- ¼ cup olive oil
- 1 large garlic clove, peeled and minced
- 2 tablespoons lemon juice
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 (5-ounce) package baby spinach, stems removed and discarded
- ¼ cup capers, rinsed and drained
- Fresh chopped parsley for garnish
- Parmesan cheese for garnish
Instructions
- Place the pasta in a large pot of boiling water over high heat. Cook 10 minutes or until the pasta is al dente, stirring occasionally. Meanwhile, place the beans, cucumbers and tomatoes in a medium bowl and toss together. Set aside. Place the oil, garlic, lemon juice, onion powder, salt and pepper in a jar with a tight-fitting lid. Cover and shake to emulsify. Set aside. Place the baby spinach in a serving bowl. Drain the pasta and rinse for 10 seconds in cold water. Drain again and add on top of the baby spinach. Shake the dressing jar again and drizzle over the pasta. Allow to sit for 10 minutes, then toss. Add the vegetable mixture and capers, tossing again to evenly mix. Garnish with fresh parsley and Parmesan just before serving.
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Roasted Chicken and Pea Pasta Salad
Recipe Name: Roasted Chicken and Pea Pasta Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6 servings
Author: Tammy Algood
Ingredients
- 8 ounces bow tie pasta
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- ½ teaspoon garlic or onion salt
- ¼ teaspoon black pepper
- 1½ cups roasted chicken, cut into bite-sized pieces
- 1 cup fresh English peas or frozen that are thawed
- 1 cup quartered cherry or grape tomatoes
- ⅓ cup drained sweet pickle relish or chopped sweet pickles
- 1 cup shredded Monterey Jack, mozzarella or Swiss cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the pasta in a large pot of boiling water according to the package directions. Meanwhile, stir together the mayonnaise, sour cream, mustard, salt and pepper in a small bowl. Set aside. Place the chicken, peas, tomatoes and relish or pickles in a large serving bowl and toss to combine. Drain the pasta and rinse with cold water for 1 minute. Drain again and add to the serving bowl, tossing to combine. Gently stir in the mayonnaise mixture, blending well. Cover and refrigerate at least 1 hour. When ready to serve, toss with the cheese and parsley.
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Shrimp Pasta Salad
Recipe Name: Shrimp Pasta Salad Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 12 servings
Author: Tammy Algood
Ingredients
- 1 pound fusilli, rotini or farfalle
- 2 cups cooked edamame or English peas
- 1 large scallion, peeled and chopped
- 3 cups halved cherry or grape tomatoes
- 2 large carrots, peeled and diced
- 2 green onions, sliced
- 3 cups cooked small shrimp (not salad shrimp)
- ½ cup pesto
- ½ cup Italian parsley leaves
- ½ cup chicken stock
- ¼ cup olive oil
- ¼ cup white wine vinegar
- 4 garlic cloves, peeled and minced
- 3 tablespoons sugar
- 2 tablespoons fresh oregano
- 1½ teaspoons Dijon mustard
- 1½ teaspoons salt
- 1 teaspoon hot sauce
- ½ teaspoon black pepper
Instructions
- Cook the pasta according to the package instructions in a large pot of boiling water. Drain and rinse under cold water for 10 seconds. Drain again and transfer to a large serving bowl. Add the edamame or peas, scallions, tomatoes, carrots, green onions and shrimp. Toss well and set aside. Place the pesto, parsley, stock, oil, vinegar, garlic, sugar, oregano, mustard, salt, hot sauce and pepper in a food processor and purée. Pour over the pasta mixture and toss well to evenly coat. Cover and refrigerate for 20 minutes before serving.
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Tzatziki Pasta Salad
Recipe Name: Tzatziki Pasta Salad Description: You can make the yummy sauce up to a day ahead of time! Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 8 servings
Author: Tammy Algood
Ingredients
- 1 (16-ounce) container plain Greek yogurt
- ¼ cup olive oil
- 3 garlic cloves, peeled and minced
- 1 tablespoon lemon juice
- 1 tablespoon freshly chopped dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (16-ounce) package penne pasta
- 2 cups cherry or grape tomatoes, halved
- *
- 1 cup pitted black olives, sliced
- 1 cucumber, peeled, seeded and diced
- 1 (9-ounce) jar marinated artichoke hearts, drained and coarsely chopped
- 1½ cups crumbled feta cheese
Instructions
- Place the yogurt, oil, garlic, lemon juice, dill, salt and pepper in a food processor and blend for 10 seconds. Chill for at least 1 hour. Cook the pasta according to the package directions, then drain and rinse in cold water. Drain again and transfer to a large serving bowl. Add the tomatoes, olives, cucumbers and artichoke hearts, stirring to blend. Stir in the yogurt mixture and toss until well coated. Gently fold in the cheese, cover and refrigerate at least 1 hour before serving.
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*For a more intensely flavored salad or when making outside of the fresh season, substitute ¾ cup of dried tomatoes in oil for the tomatoes. Drain the dried tomatoes and chop before adding to the salad. Save the oil for another use.
