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Fresh Family Pasta Salad Bar for 12 Easy Customizable Recipes

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A fresh, colorful, and customizable pasta salad bar perfect for feeding a crowd with diverse tastes. Quick to prepare and adaptable with various veggies, proteins, and dressings.

Ingredients

Scale
  • 1 pound (450g) rotini or fusilli pasta
  • Salt for pasta water
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 red bell pepper, diced
  • ½ red onion, thinly sliced
  • 1 cup black olives, sliced
  • 1 cup shredded carrots
  • 1 cup sweet corn kernels
  • 2 cups cooked chicken breast, shredded or cubed (optional)
  • 1 cup chickpeas, rinsed and drained
  • 1 cup mozzarella pearls or cubed mozzarella
  • ½ cup fresh basil leaves, chopped
  • ¼ cup fresh parsley, chopped
  • ¼ cup grated Parmesan cheese (optional)
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts or 3.8 liters). Add 1 pound (450g) of rotini pasta and cook according to package instructions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking. Drain pasta and rinse under cold water to stop cooking and cool it down. Let it drain completely.
  2. While pasta cooks, chop all vegetables and herbs as listed: halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, slice olives, shred carrots, and prepare corn kernels. If using cooked chicken, shred or cube it now. Rinse chickpeas thoroughly if using canned. Set all aside in separate bowls for easy access during assembly.
  3. In a small bowl, whisk together ⅓ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 minced garlic clove, and 1 teaspoon honey or maple syrup. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness if needed. The dressing should be tangy but balanced.
  4. Place cooled pasta in a large serving bowl. Drizzle about half the dressing over the pasta and toss gently to coat. Arrange the prepared vegetables, proteins, herbs, mozzarella, and Parmesan in separate bowls or platters around the pasta bowl, allowing guests to customize their own plates.
  5. Reserve the remaining dressing for guests to add more if desired. Garnish the pasta bowl with fresh basil and parsley for a pop of color. Keep everything chilled until serving time, especially the cheese and proteins.

Notes

Do not overcook pasta; rinse after cooking to stop starch and prevent mushiness. Dress pasta with half the dressing first to avoid overdressing. Keep fresh ingredients separate until serving to maintain crispness. Fresh herbs brighten the salad. Prepare pasta a day ahead and store with olive oil to prevent sticking.

Nutrition

Keywords: pasta salad, customizable, family meal, crowd-pleaser, fresh vegetables, easy recipe, potluck, summer picnic, gluten-free option, vegan option

Find it online: https://lyrafeast.com/fresh-family-pasta-salad-bar-for-12-easy-customizable-recipes/