Emergency Pasta Salad – One Recipe with Variations

The weather is warm and humid, so nobody likes to spend hours behind the stove when you could just enjoy the sunlight. The rain is going to be back soon enough, where I live it usually comes back usually when somebody makes a tuna salad or cleans a window. It is our version of an accidental rain dance. So I figured, as the weather is so nice, to bring you my so called emergency pasta salad recipe. I called it that, because I can make when I have no idea what to cook or I need to get rid of some fresh vegetables. I think it is quite a nifty little recipe to have, just in case. You can easily prepare it in the morning and when it is too warm to cook in the afternoon you just have to get it out of the fridge, taste and serve it. Depending on what you have lying around, the pasta salad varies. This way you can never get tired of this pasta salad, it’s always a little different.

Emergency Pasta Salad

Base Recipe Ingredients (4 portions):

  • 4 portions of dried pasta
  • 2 tsp vegetable stock
  • 1 tbl olive oil
  • 150 gr Greek yogurt
  • Red wine vinegar
  • Salt
  • Pepper
  • Parsley
  • Chives

1. Variation: Primavera Pasta Salad
Ingredients:

  • 1 red onion, cubed or sliced
  • ½ Cucumber, cubed
  • 1 Bell Pepper, cubed
  • 1 Carrot, julienne
  • 1-2 Tomatoes, quartered
  • Green or black olives

2. Variation: Guacamole Pasta Salad
Ingredients:

  • Avocado
  • 1 Lime
  • 1 Red onion, cubed
  • 2 Cloves of garlic, finely chopped
  • 1 Tomato cubed
  • Fresh cilantro, chopped

Variation: Hawaii Pasta Salad
Ingredients:

  • Fresh pineapple, cubed
  • Ham, cubed

Instructions:
1. Boil whatever pasta you would like to use in vegetable stock. Once boiled drain the pasta and put it into a bowl. Add the olive oil and stir, so the pasta won’t stick.
2. Now mix all the other ingredients for the Greek yogurt dressing in a separate bowl and season to taste. Pour it over the pasta and mix well.

3. For Primavera Pasta Salad Variation: Mix in all the vegetables and put the salad in the fridge. Before serving taste the salad to make sure it isn’t bland or dry, the pasta might soak up all the moisture from the dressing. Add salt and vinegar.

4. For Guacamole Pasta Salad Variation: Blend the avocado, lime juice and garlic with the Greek yogurt dressing. Add the vegetables and herbs and stir. Put it in the fridge for a couple of hours. Before serving taste the salad to make sure it isn’t bland or dry, the pasta might soak up all the moisture from the dressing. Add salt and vinegar.

5. For Hawaii Pasta Salad Variation: Add the cubed pineapple and ham. Stir everything well and put it into the fridge for a couple of hours. Before serving taste the salad to make sure it isn’t bland or dry, the pasta might soak up all the moisture from the dressing. Add salt and vinegar.

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