Cool Pasta Salads
Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Combined with herbs, raw veggies, and lush stone fruit, this Israeli Couscous Summer Pilaf is a light and refreshing foil to grilled foods or well-seasoned plant-based protein dishes.
Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. Cooking the pasta just right will render this a perfect American staple. Use gluten-free pasta to make it gluten-free. Recipe and photo from Everyday Vegan Eats* by Zsu Dever © 2014, reprinted by permission of Vegan Heritage Press. more→
This simple pasta salad makes a nice change of pace from sandwich fare. Featuring kid-friendly veggies, you can dress it in a way you think would be most appealing. Vary the vegetables according to your child’s preference. You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch-packing from the get go, for which it yields a generous number of servings. If you’re looking for more lunch ideas, you might enjoy our post, Healthy School Lunch Recipes and Tips. more→
This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
Here’s an appealing cool salad that combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is a great pasta salad for everyday meals as well as company fare for summer. more→
This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It’s a pasta salad that’s welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and packs up really well as a portable lunch. Serve with cherry tomatoes and carrot sticks (or baby carrots) on the side. Photos by Rachael Braun.
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos by Rachael Braun. more→
There’s something really satisfying about filled pastas like tortellini or ravioli, especially now that there are several vegan varieties to choose from. Combined with summer’s ripe tomatoes and basil, they are the basis of a delicious main dish salad. Look for them in the freezer section of natural foods stores. more→