Community Corner
Memorial Day Pasta Salad Starts the Summer Right
The key to a good pasta salad is using pasta that holds in the sauce.
On Wednesday, I joined my son Scott’s third grade Oakdale class on the Duck Tours and Castle Island field trip. What does that have to do with this week’s recipe? Well, I was accompanied by , of the fame. She asked me what I had planned for this week’s column and at the time, I was still undecided. I was going back and forth between a few things.
She said, “I need a pasta salad recipe for this weekend.” Decision made. Thank you, Colleen. I gave her the quick rundown of the ingredients, including the dressing I make, and I told her what kind of pasta I typically use (any small shape that holds in the dressing best).
Considering it’s Memorial Day Weekend and barbecue kick-off weekend, I thought you might like a new pasta salad recipe to try, too.
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In recent weeks it seemed more like Columbus Day around here with the weather we’ve had. The weather finally turned the corner, making me want to clean off the grill, throw on some burgers and, of course, have something yummy on the side.
I use half sour cream and half mayo instead of full mayo because I think you get a better flavor and a creamier, less watery consistency. Change up the veggies as you like. I almost always use two kinds of peppers and one red onion.
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Enjoy!
Lisa’s Creamy Pasta Salad:
2 lbs. elbow shaped pasta or any small shaped pasta you have on hand (I had 3 opened boxes of pasta so I used a combination of small and large shells and rotini).
1 red bell pepper, diced
1 green bell pepper, diced
1 large red onion, diced
1 cup mayonnaise
1 cup sour cream
1/4 cup milk
2 tablespoons white vinegar
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
Cook pasta one minute less than pasta directions (a good al dente texture). Drain and cool.
Dice peppers and onions, set aside. Whisk together remaining ingredients (mayo through black pepper) to make dressing. In a very large bowl or pot, combine pasta, vegetables and dressing. Mix well. Chill for four hours (12-24 hours is best).
