Sometimes after years of marriage and dating…you find out a new favorite food of your significant other. I have always known that Birdbelly husband likes Pasta Salad, but I had no idea he thought of it as one of his favorite foods. Until he told me over and over again, while he demolished the entire bowl of this pasta salad! Sorry to Birdbelly husband for totally calling you out on eating [nearly] all of this on your own!
As for me, I like Pasta Salad. More accurately, I like parts of Pasta Salad. There is always something in it that I pick around, or wish it had that it didn’t. So, I decided to make a pasta salad that I will eat all of, my Perfect Pasta Salad. No picking out ingredients and leaving them on my plate, or being a pain and scooping it out of the bowl, or even flicking off the parts I do not want back into the communal bowl. Yes, I have totally done that, as an adult, and ‘flicking’ is exactly how to describe it! HAHA!!
This Pasta Salad has similar flavors to what you know and love, take to your potlucks and holiday BBQ’s, and it is super simple to toss together. AND you’ve guessed it, I love all of the ingredients. No picking out or eating around anything here. The dressing is easy, and the frozen sweet corn gives it a surprising sweetness.
So here we go! [My] Perfect Pasta Salad!
Jump to RecipeThe Process:
Cook 1lb Bow Tie Pasta, according to al-dente package directions, which just means the lower cooking time provided.
While the pasta is cooking, prep your veggies. First I took the corn out of the freezer and placed it in a bowl, just so it had some time to thaw. But don’t worry, it doesn’t need to be completely thawed before tossing it in the salad.
Then chop the rest of the veggies, into whatever size you like. I prefer the onions to be a finer chop, while I want big hunks of the tomatoes.
Then cube the salami* into small dices, ¼ – ½ inch pieces. I like it smaller, but if you want larger pieces, go for it!
*Side note, I got my genoa salami in the deli section of the grocery store. Since I wanted to cut it up myself, I just asked for ¾ lb, in one piece, instead of sliced. They were happy to accommodate. You could also ask them for very thick slices and then cube it on your own.
When your pasta is cooked, drain and rinse it, then transfer it to a large bowl. Whatever bowl you plan to serve/store the pasta salad in, it is best if it has a lid. Then add the veggies, meat, and shredded parmesan.
Next, prepare your dressing. In another bowl add all dressing ingredients and whisk together. Then pour over the pasta and veggies. Toss to coat!
Refrigerate for 1-2 hours, before serving. This allows your dressing to blend and set into the pasta. Toss one more time before serving to get any dressing that has settled to the bottom.
This pasta salad is perfect for outdoor gatherings! There is no mayo so you do not have to worry about keeping it cold.
Recipe:
[My] Perfect Pasta Salad
I took all of my favorite ingredients from Pasta Salads and made one perfect for ME!
Ingredients
Salad
- 1 lb Bow Tie Pasta
- 3/4 lb Genoa Salami Cubed
- 1 Red Bell Pepper
- 1 Bunch Green Onions Green and White Parts
- 1/2 Medium Red Onion Finely Diced
- 4 Roma Tomatoes Diced
- 1 c Shredded Parmesan
- 5 oz Frozen Corn
Dressing
- 1 c Olive Oil
- 1/3 c Red Wine Vinegar
- 3 tbsp Fresh Lemon Juice
- 1 tbsp Honey
- 1/2 c Grated Parmesan
- 1 tsp Salt
- 1 tbsp Black Pepper
- 2-3 Cloves Garlic about 1 tbsp
- 1/2 tsp Oregano
- 1/4 tsp Onion Powder
Instructions
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Cook 1lb Bow Tie Pasta, according to al-dente package directions.
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While the pasta is cooking, take the corn out of the freezer and place it aside in a bowl, so it has a little time to thaw. It doesnt have to be all the way thawed.
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Then prep/chop the rest of your ingredients, and set aside until your pasta is done.
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When your pasta is cooked, drain and rinse it, then transfer it to a large bowl with lid. Then add the veggies, meat, and shredded parmesan.
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Next, prepare your dressing. In another bowl add all dressing ingredients and whisk together. Then pour over the salad. Toss to coat!
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Refrigerate for 1-2 hours, before serving. This allows your dressing to blend and set into the pasta. Toss one more time before serving to get any dressing that has settled to the bottom.
Enjoy!
xoxo, birdbelly
