A few posts ago I wrote about my go-to potato salad, and today I want to share with you my favorite simple pasta salad. Lets face it, everyone needs these two picnic staples in their recipe box, and these are mine.
Inspired by a pasta salad that Ryan grew up eating, this quick and easy side dish is light and colorful with a zesty twist from Italian dressing and Parmesan cheese. Yum!
What’s more, this recipe is incredibly versatile. Are you a veggie lover? Simply add more veggies or swap in your favorites! Looking for a little meat? Slice up some pepperoni or turkey pepperoni and throw it in! Want more cheesy flavor? Add in some fresh mozzarella cubes; it would be delish! Just be sure to adjust the dressing accordingly, if you add a lot more ingredients.
Here’s a question: Does anyone use an actual recipe box anymore? I have a recipe book in which I write my favorite recipes, but not a physical box. Let me know below!
Paula’s Notes: Be sure you use a good quality Italian dressing that you love, as this will play a big role in the flavor quality of your pasta. Enjoy!
Italian Pasta Salad
Serves: 8
Ingredients:
- 8 oz penne (or any other short cut pasta)
- 1 cup fresh green beans cut into two inch pieces (about the length of the penne)
- 1 cup sliced cherry tomatoes or 1 large ripe tomato, cubed
- 3-4 stalks green onion – finely sliced
- You may also use a yellow or red onion for a stronger onion flavor.
- 1/2 cup (4 oz) Italian dressing
- You may also use a light dressing with equally tasty results. Be sure to see my note above, however.
- 1/4 cup grated Parmesan cheese
Directions:
- Bring a large pot of salted water to a boil
- Add pasta to water and cook according to package directions.
- Add cut green beans to pasta water at the last two minutes of cook time.
- Drain and rinse with cold water until pasta and beans are cooled.
- In a large bowl combine all ingredients together, gently stirring to coat all pasta and veggies thoroughly in dressing and Parmesan.
- Chill pasta in refrigerator at least an hour, and enjoy!
- If your pasta looks dry the next day, simply add a little more Italian dressing until desired consistency is reached.
2 Comments
OMG what a neat idea on slicing the tomatoes! I never would have thought of that.
Is that one of those plastic knives? (I don't know the actual material – teflan?) How do you find them to work? I kind of want a set but they seem like they wouldn't be sharp enough or dull rather quickly.
Isn't the trick cool? I wish I remember where I learned it because that person deserves HUGE props.
My knives are actually metal, but just brightly colored. My parents bought me a knife set about a year ago, and each blade is a different brightly colored hue. It's kind of fun. I have never used those plastic knives before, but I know what you're talking about.