Punctuate the Party with Pasta Salad!
Summer gatherings and pasta salads are synonymous – light, easy, colorful, and most importantly, convenient! We are excited for our Summer Pastapalooza Pasta Salad Contest and wanted to kick it off with one of our favorite recipes! Don't forget to stop back and check out our weekly winner's all Summer long!
Potluck Pasta Salad is the perfect punctuation to any warm weather meal. Ready in about half an hour, this pasta salad can be customized to feature the season’s freshest ingredients as well as pantry and fridge staples, and family favorites.
To start, prepare the rotini according to package directions. By using Dreamfields pasta there are some added nutritional benefits to this already healthful salad. Made from durum wheat semolina, Dreamfields provides the same taste and texture as traditional pasta but with twice the fiber and fewer digestible carbohydrates (only five grams) per serving. This makes it ideal for everyone in the family, especially those who have diabetes or pre-diabetes.
While the pasta cooks, whisk together the ingredients for Herbed Vinaigrette and choose the mix-ins. Select fresh and crisp-tender cooked veggies like carrots, asparagus, broccoli and snap peas; proteins such as ham, shrimp, cheese; or olives, and fresh herbs. Four cups of mix-ins for a box of pasta is just the right amount.
Then toss the pasta, mix-ins and dressing. Serve immediately or refrigerate until meal time. This flavorful combo makes an ideal dish for backyard barbeques, picnics and everyday meals.
Visit www.TryDreamfields.com/pastasalad for more recipes and to submit your own pasta salad recipe for a chance to win a case of Dreamfields pasta.
Potluck Pasta Salad
Makes 8 servings
Preparation Time: 20 minutes
Cook Time: 10 minutes
1 box Dreamfields Rotini or Penne Rigate
4 cups mix-ins (see below)
Dressing: Herbed Vinaigrette (recipe follows)
Cook pasta according to package directions; drain. Rinse with cold water; drain again.
Add desired mix-ins and half of dressing. Toss to coat. Serve immediately or cover and refrigerate until chilled; toss before serving. Add additional dressing, as desired.
Crisp-tender cooked vegetables: green beans, broccoli, asparagus, corn, sugar snap peas, green peas, edamame, zucchini, yellow squash