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Sep 2, 2009 11:50 AM

What do you put in your pasta salad?

Ahhh...Pasta salad. No two are alike. I've had some with fusilli, bowtie, macaroni, penne. With oil, with potatoes, olives, dill, capers, tomatoes, garbonzo beans...So many different variations of one of my favorite things. I make mine with orzo, red onions, orange bell pepper, cucumbers, cherry tomatoes, kalamata olives, italian parsley, a bit of mint, lots and lots of feta, and greek vinagrette. I love it. What do you like in yours?

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  1. I like to grill or roast the veggies with olive oil, s&p, then dress with a fresh herb vinaigrette. I usually use whole wheat pasta, so I tend toward bolder flavors: zucchini with red onions, kalamata olives, red peppers, avocado, a lot like your combo. In fall, I like to include crispy kale leaves (yes, roast the kale, it's delicious this way!) and olive oil breadcrumbs for some textural interest. Sherry vinegar is a good complement to the kale, or a little finely zested lemon if you prefer.

    1. Lots of variations out there.
      I like to add fresh peas. Also sometimes I"ll
      add in a little artichoke & garlic cream,
      or eggplant & olive cream. Gives it a nice creamy touch.

      1. I like to use tricolour fusili, but I was at a picnic this summer where the pasta salad was made with tortellini!!!! I thought it was so original and delicious. I love to add sun-dried tomatoes, corn, grilled onions, and zucchini in mine. But I am going to try it with orzo tonight!

        1. I do shrimp & shells with frozen (not canned) peas, celery, green onions and radishes. Sometimes black olives. Either straight mayo or curried mayo dressing not real heavily done.

          1. My favorite macaroni salad is tuna, celery, red onions and pineapple, dressed with Miracle Whip, white vinegar and a touch of sugar.

            4 Replies
            1. re: JungMann

              You're baiting people, aren't you?
              I'm not gonna bite.
              Miracle Whip AND pineapple, AND even more sugar?
              Sounds like a tuna fish sundae.

              Hey - it goes both ways. I'm sure I eat a lot of stuff that you'd find questionable as well.

              1. re: gordeaux

                I know, I know --- it sounds terrible, and I found myself questioning the first time I made it. But the combination works really well for me and the end product is a very balanced sweet-and-sour. Sometimes I underdress the salad a bit and inundate it with Sriracha for a sweet chili version. My mother used to make an alternate version with beets as well.

              2. re: JungMann

                Cute. You are a midwestern boy through and through. All is forgiven for you not liking tater tot hot dish. :)