Pasta Salad
A perfect make-ahead side for gatherings and lunchboxes.
Pasta salad is the reliable companion of picnics and summer tables. Cold cooked pasta is tossed with colorful vegetables and a light dressing for a refreshing dish you can make ahead. Because it's served cold, it's perfect for gatherings and buffets.
How to Prepare
Boil the pasta until al dente, drain and let it cool.
Grate the carrot and chop the bell peppers.
In a bowl, whisk all the dressing ingredients (mayonnaise, yogurt, lemon, salt, pepper, dried mint, garlic, honey, mustard and olive oil).
Combine the pasta, carrot, peppers and corn in a large bowl.
Pour the dressing over and toss until everything is coated.
Chill before serving.
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Toss the pasta with a little olive oil after draining so it does not stick.
Ingredient Swaps
Short pasta: any short shape like fusilli or penne.
Mayonnaise: swap for an olive oil and lemon dressing for something lighter.
Vegetables: use what's on hand—corn, peppers, cucumber, tomato.
Common Questions
How do I keep the pasta from sticking?
Rinse it in cold water after boiling and add a splash of oil.
Mayo or light dressing?
Your call; a tangy dressing is lighter, mayo is richer.
How long does it keep?
Two to three days in an airtight container.
When do I add the dressing?
Shortly before serving so the pasta doesn't dry out.
Can I add protein?
Yes, poached chicken or tuna makes it a full meal.
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