Classic Pasta Salad
Here in the Midwest, we love to call things salads that have no actual lettuce in them. There are salads with cookies, marshmallows, jello, and in this instance, pasta! There are so many variations of pasta salad out there, but we are sticking to the classics today!
A Really Easy Side Dish for Summer!
Pasta Salad is a really easy side dish to whip up and always a crowd pleaser. I am not sure if pasta salad is a Midwest thing or not. Growing up in the Midwest, pasta salad was at every potluck, party, summer grill out, anything that had a crowd to feed. It is a great dish and you can make it ahead. It is especially perfect during the summer.
Pasta Salad with No Seed Oils!
Typically pasta salad includes a good drowning of store bought Italian Dressing. While it is pretty good, it is filled with seed oils. I wanted to figure out a recipe that had a homemade dressing that did not have seed oils. I have figured it out, but I am will give you warning. It will not be the traditional wet pasta salad. I use olive oil so when it cools in the fridge, it will seem dry. Once you let it sit out just for a few minutes, it will start to moisten again. From what I have tried, any avocado oil or olive oil will not stay as much in liquid form as seed oils will. Avocado oil is a great option to use instead of olive oil if you prefer.
This homemade dressing will give you a tangy taste that pairs so well with all of the veggies and salami. It coats the noodles well and is full of herbs, giving lots of flavor!
Details and Tips!
As this pasta salad sits in the fridge, the dressing will solidify a little bit. This is because we are using actual oils instead of seed oils. If you just let sit at room temperature for just a couple of minutes, it will return to the glossy dressing. Just give it a stir and it will come right back to normal.
I like to prep this salad by having all of the veggies pre-chopped. Do this while the pasta is cooking to make everything go quickly!
What you need!
- pasta - I have tried this with gluten free pasta and it doesn't work. The pasta noodles absorb the mixture and it become tacky. Stick with a good quality noodle, any shape you want!
- veggies - This recipe is our favorites but have fun with whatever veggies you enjoy.
- cheese - cubed or shredded, either is fine!
- salami - this is really optional but this is what makes this salad in my opinion. The extra meaty, smokey, salty flavor is great with everything in here.
- olive oil - you will taste it so make it a better quality if you can.
- basil - fresh or dried
- garlic powder
- salt
- pepper
Customize!
We like add in all sorts of different veggies, cheeses, and meat to our pasta salad. It sometimes is a great way to clean out the veggie drawer in the fridge. But this recipe is most definitely our go to. It has peppers, salami, cheese, cucumbers, and onion. We have also made it with carrots and cucumbers. It is always great!
Here, I used spaghetti noodles because it is what I had on hand. But you a use any noodle you want! Fusilli pasta is probably our favorite. You can also do the tricolor veggie pasta if you prefer! It is honestly whatever pasta your family likes best!
For the cheese, shredded is completely great. I also like to chop up a block of cheddar cheese into small cubes. it adds a nice texture! It is whatever your family prefers!
Explore more!
Classic Pasta Salad
This traditional summer salad is easy to make. The homemade dressing is seed oil free and just as good as the classic Italian dressing!
For the salad
- 16 ounces pasta
- 1/2 red onion (chopped)
- 1 cup cheddar cheese (chopped or shredded)
- 8 ounces salami (chopped into cubes)
- 2 bell peppers (any color, chopped)
For the dressing
- 1/2 cup olive oil
- 4 tablespoons lemon juice
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Boil a large pot of water. Once boiling, add in a good few pinches of salt and the pasta. Cook according to package instructions.
- While the pasta is cooking, chop up all of the veggies, cheese, and salami into small pieces and set aside. In a large mixing bowl, preferably something with a lid (for storage), add in the olive oil, lemon juice, basil, garlic, salt, and pepper. Whisk that together well until it is completely combined. Then add in the veggies, salami, and cheese.
- Once the noodles are cooked, drain them and rinse with cool water to cool off the noodles. Once cooled, add the noodles to the dressing and veggies and toss it all together until everything is well combined!
- Store in the fridge for up to 3 days.
This recipe is completely customizable to your family! Add veggies, cheeses, and anything else your family likes. Any shape or kind of noodle is also great in this so have fun with it!