Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

How to Build a Better Pasta Salad

There are so many ways to make pasta salad. Why do we always resort to the boring (and calorie-laden) standard of elbow macaroni with chopped dill pickle and an over-abundance of full-fat mayonnaise?

There are so many much more imaginative ways to make a pasta salad; let’s look at the basic ingredients, as well as at possible ways to combine them.

The Pasta

Two words—whole grain. No, please don’t run away! Whole grain pasta made today are not the gummy cardboard-tasting kinds of pasta of just a few years ago. Give it a try, and consider these interesting shapes:

• shell
• penne
• tortellini
• farfalle
• orecchiette
• cavatappi
• rotelle

Vegetables

The choices are almost endless. Use the “already washed/diced/chopped” vegetables in plastic-wrapped containers if you are running short of time.

• arugula
• artichoke hearts (canned/rinsed/drained or frozen/thawed)
• avocado, diced
• baby bok choy
• broccoli florets, blanched
• carrot, grated
• celery, diced
• green beans, blanched and sliced
• green onion, sliced
• mushrooms, sliced
• red onion, diced
• peas, fresh or frozen/thawed
• peppers (red, orange, yellow, or green), diced
• spinach, fresh
• tomatoes, chopped
• zucchini, diced

Protein

Adding protein to a salad transforms your side dish into a hearty main dish meal.

• beans (black, cannellini, garbanzo, kidney), rinsed and drained
• canned tuna, water- or oil-packed, drained
• cheese, diced or crumbled
• cooked bacon, cooked and diced
• cooked chicken, diced
• cooked crab, diced or shredded
• cooked ham, diced
• cooked shrimp
• cooked turkey, diced
• hard-boiled eggs, chopped
• prosciutto
• salami
• smoked salmon

Yummy Add-Ins

Invigorate your salad with these little pops of flavor:

• capers
• dried cranberries
• dried raisins
• minced fresh basil leaves
• minced fresh cilantro
• minced fresh flat-leaf parsley
• minced fresh rosemary leaves
• olives (black, green, kalamata), rinsed and chopped
• jarred roasted red bell pepper, rinsed, drained, and chopped
• sun-dried tomatoes
• walnuts, chopped

Dressing

Bottled salad dressing is convenient but high in sodium and often full of preservatives. Making your own is so very easy. Here are two simple recipes.

Creamy Salad Dressing

Ingredients

• 1/2 cup buttermilk or Greek yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon white vinegar

Directions: Mix by hand or blend with a food processor.

Vinaigrette

Ingredients

• 1/4 cup olive oil
• 1/4 cup vegetable broth
• 1/4 cup red wine vinegar
• 4 tablespoons minced fresh herbs (any combination of oregano, basil, marjoram, tarragon, parsley)
• 2 tablespoons finely minced shallots
• salt and pepper to taste

Directions: Place in a jar with a lid and shake to blend, or pulse in a blender.

Greek Salad

• Pasta: 4 cups cooked farfalle (bowtie) pasta
• Veggies: 1 cup diced tomato, 1 cup diced cucumber, 1/2 cup chopped artichoke heart
• Protein: 1/2 to 1 cup feta cheese
• Yummy add-ins: 1/2 cup sliced kalamata olives, 1/4 cup minced fresh flat-leaf parsley
• Vinaigrette dressing

Smoked Salmon and Roasted Red Pepper

• Pasta: 4 cups cooked penne
• Veggies: 1 cup roasted red pepper, 1 cup sliced mushrooms
• Protein: 1/2 cup flaked smoked salmon
• Yummy add-ins: 1/4 cup minced fresh flat-leaf parsley
• Vinaigrette dressing

Chicken-Rosemary Pasta Salad

• Pasta: 4 cups cooked farfalle (bow-tie) pasta
• Veggies: 1 cup celery, diced
• Protein: 2 cups diced cooked chicken
• Yummy add-ins: 1/2 cup dried cranberries, 2 tablespoons fresh minced rosemary, 1 cup chopped walnuts
• Creamy salad dressing

Ham and Swiss Pasta Salad

• Pasta: 4 cups cooked rotini
• Veggies: 1 cup fresh (or frozen, defrosted) green peas, 1/2 cup diced red onion
• Protein: 1 1/2 cups diced cooked ham
• Yummy add-ins: 1 cup diced Swiss cheese
• Creamy salad dressing

BLT Pasta Salad

• Pasta: 4 cups cooked fusilli pasta
• Veggies: 1 cup diced fresh tomato, 1 diced avocado, 2 cups fresh spinach leaves
• Protein: 1/2 cup crisp cooked bacon, diced
• Yummy add-ins: 1/2 cup sun-dried tomatoes, 1/2 cup minced flat-leaf parsley
• Creamy Salad Dressing

Tuna, Chickpea, and Pasta Salad

• Pasta: 4 cups cooked shell pasta
• Veggies: 2 cups green beans, blanched (cooked crisp)
• Protein: 1 can tuna, drained and flaked, 1 can garbanzo beans
• Yummy add-ins: 1/4 cup minced fresh basil leaves
• Vinaigrette dressing

© 2015 Linda Lum

Comments

Eric Dierker from Spring Valley, CA. U.S.A. on June 09, 2018:

No que linda it was a full on threat. But you came shining through like the sun opening up on a cloud covered mountain.

I messed up in a way. I got soft type Mozerralla (sp) and made balls. Not smart but it worked for the flavor just not fun to eat.

I think next one will be more Mex with grated goat cheese. We will go with some Carne Asada.

But cheers as he ate a massive amount of a great full triangle for food.

Linda Lum (author) from Washington State, USA on June 08, 2018:

Eric, it's been 50 years since I studied Spanish, but feo(a) means ugly. I'm hoping you've made a mis-step in your translation. Just "Linda" works for me.

Eric Dierker from Spring Valley, CA. U.S.A. on June 08, 2018:

Que Linda is a Spanglish term my boy knows. In our parts it means how beautiful. In my Castillion understanding it means "how cute". Well my boy now calls you Que Linda. We shall see how this supper goes. You may become Nina Fea. -- I will write before I sleep.

Linda Lum (author) from Washington State, USA on June 08, 2018:

Eric, what is more memorable, the destination, or the journey? I love your description of the trip to the market.

My daughter is, more often than not, embarrassed by me. I can spend 10 minutes in conversation with a perfect stranger. (But, isn't it said a stranger is a friend you haven't yet met?).

I never was that way...until I retired. When I was working 60+ hours per week a trip to the grocer was not a time for idle conversation, or anything else for that matter. It was a necessary evil that had to be done on time and with punctuality (is that a real word?) because time was a precious resource.

Now, my days are certainly full, but they are MY days. Life is good. God is good. I can talk with people and share and spread love!!

Linda Lum (author) from Washington State, USA on June 08, 2018:

Peggy, I have no doubt that chickpea pasta is higher in protein. Chickpeas are PACKED with protein. I don't always care for whole grain pasta in hot dishes, but it's more sturdy and works really well in cold pasta salads.

Peggy Woods from Houston, Texas on June 08, 2018:

You have some good combinations listed for pasta salads. I enjoy eating whole wheat pastas. There are also other pastas made from chick peas and other non traditional ingredients. I have a package of the chick pea spaghetti shaped pasta but have yet to try it. Someone on a cooking show said it tasted just like regular pasta but had more protein.

Eric Dierker from Spring Valley, CA. U.S.A. on June 08, 2018:

Now my pasta are getting just about right. Ready for a blanching in my mind

But maybe for your question answer stuff.

What is that crazy elf tune about whistling while we work and that horrible one about a small world after all. So I am scooting around getting my stuff and gals would smile at as a happy crazy man. I was loving my picks for the salad. I waited a minute to get a little one in front of me with the cart.

And then with my load I saw old Maude and chatted about New Orleans and dropped a buck to her. Getting the food is half the fun.

Do you agree?

Linda Lum (author) from Washington State, USA on June 08, 2018:

Oooh, so pasta and egg whites, black olives, and cherry tomatoes. Mixed with crunchy shreds of colorful cabbage and dressed with a light vinaigrette. Oregano should be dried (not fresh), but cilantro should be fresh. It will be so colorful.

Eric Dierker from Spring Valley, CA. U.S.A. on June 08, 2018:

I am about ready to head for the store. I think I will go with a bit of that and a bit of that. I want him to love the first so he is excited about the next one.

Definitely Vinaigrette, boiled egg whites, olives. Some light cheese and spinach. I am debating the bacon and we will hold off on beans. We love coleslaw so some cabbage. I just won't let him see other type spices - who can live without Oregano. I think cherry tomatoes. For sure Cilantro.

I will let you know.

Linda Lum (author) from Washington State, USA on June 08, 2018:

Rochelle, honestly I had forgotten about it too until he asked me for ideas on making pasta salad. There's got to be something here for everybody.

Rochelle Frank from California Gold Country on June 08, 2018:

I'm glad Eric brought this back to life. I must have missed it the first time around.

Some delicious ideas here. I''ll have to try a few.

Linda Lum (author) from Washington State, USA on June 08, 2018:

I anxiously await a full report from you. Your little man has some good instincts. Listen to him.

Eric Dierker from Spring Valley, CA. U.S.A. on June 08, 2018:

Do not get all giddy on me but today we try our first one. But we discussed it and the boy had some ideas. Let us see where it goes.

Linda Lum (author) from Washington State, USA on June 06, 2018:

Eric, I am totally doing a happy dance right now!!!

Eric Dierker from Spring Valley, CA. U.S.A. on June 06, 2018:

This is eerie and amazing. It is like you pre-knew me. This is not only great but exactly what I need. Pre made is needed but we are tired of plain salads. Viet love pasta/noodles. No heat in the kitchen. This is happening.

Did I mention - perfect for my "diet". You have got it going on!

Thank you.

Linda Lum (author) from Washington State, USA on May 14, 2015:

Hi Suzie HQ - I hope the dressing recipes are to your liking. Thanks for stopping by. Have a great day.

Suzanne Ridgeway from Dublin, Ireland on May 14, 2015:

Yummy recipe idea here for one of my favorite types of salad. Thanks for the the dressings, hard to get a really nice one so will give these a go!

Linda Lum (author) from Washington State, USA on April 24, 2015:

Thelma, I'm so glad you stopped by and that you like the recipes. Thank you also for sharing on FB. Happy weekend to you as well.

Thelma Alberts from Germany and Philippines on April 24, 2015:

These are all delicious pasta salads. I have to try some of these. Thanks for sharing your recipes. Happy weekend! Shared in my fb so I can easily access this hub when needed. Thank you.

Rachel L Alba from Every Day Cooking and Baking on April 23, 2015:

Oh, that even sounds good!

Linda Lum (author) from Washington State, USA on April 22, 2015:

Rachel - you are so sweet! Thanks for the comments and vote up. When I need a salad in a hurry (for a potluck, for example), I cook a large pot of pasta and stir in a container of crab salad (the faux crab) from the deli.

Rachel L Alba from Every Day Cooking and Baking on April 22, 2015:

What great ideas for pasta salads. I love them for large crowds and in the summer too. Thanks for sharing your ideas for pasta salads. Voted up.

Blessings to you.

Linda Lum (author) from Washington State, USA on April 21, 2015:

Bill and Kristen - thank you for your support and kind words. There are so many combinations of flavors and textures available. Please let me know which ones you and enjoyed.

Kristen Howe from Northeast Ohio on April 21, 2015:

Perfect timing Carb Diva. I've been thinking of making my own pasta salads this spring and summer, like macaroni salad this week. Very useful! Voted up!

Bill Holland from Olympia, WA on April 21, 2015:

I was just about to shut it down for the day when you popped up, Linda. Pasta salad really is the perfect summertime meal, isn't it? I love your additions. I do believe I'll try some of your ideas. Thanks my friend.