preparation with a hearty pasta main dish salad. Enjoy hot pasta
one night and a day or two later, a cold pasta salad. Good-tasting
and good-for-you! Here's one example and several pasta pointers.
up a double batch of pasta. Some bite-size types that work well BOTH
as a hot dish covered with a sauce and as a cold main dish salad include:
bowtie (farfalle, butterflies)
spiral pasta (rotini)
For more information about these shapes (including how to pronounce
several of them!), click HERE.
tips on cooking a double-batch of pasta, click HERE.
how to cook the perfect pasta from the National Pasta Association
(NPA) by clicking HERE.
using whole grain pasta for added fiber. The salad in the picture
was made with whole grain macaroni.
recipes for 30 Minute Meals (both hot and cold) from NPA, click
guidelines on how much pasta you'll cook up from different amounts
of dry pasta by clicking HERE.
vegetables in this salad (corn, green beans and red peppers) were
chosen for their color, flavor and ease of use. You can cook extra
fresh green beans and corn from your garden for one meal and then
use them in a pasta salad a day or two later. Or, you can "defrost"
frozen corn and beans in the microwave for a few minutes following
manufacturer's instructions. Another possibility is putting the frozen
corn and beans in a colander and running cool water over them; this
method works well for vegetables frozen in smaller pieces.
The red peppers in this salad were thawed from peppers that had been
frozen when purchased on sale earlier. For easy directions on freezing
peppers, click HERE.
choice of vegetables is limited only by your imagination. Some other
possibilities include broccoli, peas, carrots, tomatoes, zucchini,
cucumbers and radishes.
of cheese add protein to this salad. Other possibilities include sliced,
hard-cooked eggs; cooked dried beans, such as kidney beans; canned
tuna or salmon; and sliced meat or poultry from a previous meal. For
tips on hard-cooking eggs, click HERE.
minced onions were used for a quick flavor addition. For guidelines
on using this form of onion, click HERE.
Or, use a favorite fresh onion.
mayonnaise was used to bind the salad ingredients together. Use fresh
or dried herbs or spices for additional flavor. In this salad, fresh
minced parsley was stirred into the salad. Added parsley was tossed
on top before serving. Some other fresh herb possibilities include
basil, oregano or dill. For more guidelines on using herbs and spices,
You also could use an oil and vinegar type dressing.
this salad either the night before serving or at least a half hour
or so before your meal. This gives the flavors time to blend.
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C. Henneman, MS, RD
University of Nebraska
Cooperative Extension in Lancaster County
Phone: (402) 441-7180
Web site: lancaster.unl.edu/food
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