Basic pasta salad
This is my go to pasta salad, when I need to put together something quickly and feel full at the end of the meal.
Servings: 6 portions
Ingredients
- 350 g uncooked pasta
- 1 cucumber
- 1 shallot or two small
- 200 g canned corn
- 250 g tomatoes plum or cherry
- 200 g fresh spinach
Optional
- 250 g fresh mozzarella
Vinaigrette dressing
- 6 tbsp olive oil
- 2 tsp dried oregano
- 2 pinch of salt
- 2 tbsp red balsamic vinegar
Creamy Mustard dressing
- 2 tbsp Turkish yogurt
- 1 tsp mayonnaise
- 1 tsp Dijon mustard
- A pinch of salt
Instructions
- Cook the pasta according to instructions on package.
- Drain the pasta in a colander. Then rinse in cold water which will help speed up the process of mixing the salad. This step can be done the day before to keep in an airtight container in the fridge overnight.
- Slice and quarter the cucumber.
- Peel and dice the shallots.
- Open and drain the canned corn.
- Rinse and drain the spinach.
- Cut tomatoes in half.
- Mix all vegetables with the pasta and set aside.
Dressing
- Pick one of your dressings.
- Mix all ingredients.
- Taste and add more seasoning as necessary.
- Pour dressing over the pasta salad. Mix well before serving.
Notes
Planning ahead and cook extra pasta earlier in the week to use for your pasta salad later. Pasta freezes well in an airtight container or last in the fridge for up to a week.
For a more colourful salad, you can use yellow, orange and green tomatoes