Pasta Salads

Pasta East to West is your source for delicious vegetarian pasta dishes.

• Cold Noodles with Artichoke and Roasted Red Pepper Sauce
• Spring Pasta Salad with Asparagus and Fresh Peas
• Pasta Salad with Chickpeas, Artichoke Hearts, and Olives
• Cold Farfalle with White Bean, Corn, and Olives
• Southwestern Rotelle Salad with Avocado, Corn, and Peppers

Cold pasta dishes are ideal for summer months, but I don’t consider them the exclusive domain of this season. If a cold pasta dish is hearty enough, I consider it appropriate to serve any time of year, save for the most frigid of winter months. For a light but satisfying meal any other time of year, I like to combine a cold pasta dish with some good bread, a seasonal soup, and a fruity dessert.

A cold pasta dish is a great make-ahead component of a meal for company. Aside from being easy on the cook, cold pasta dishes are always crowd-pleasers. Do you know anyone who doesn’t like pasta? I don’t. If you find such a person, send them my way. I’ll straighten them out!

Cold Noodles With Artichoke and Roasted Red Pepper Sauce

Serves: 4 to 6

• 10 to 12 ounces flavored linguine (see Note)
• 12-ounce jar roasted red peppers, with liquid
• 6-ounce jar marinated artichokes, with liquid
• 1/4 cup rehydrated or oil-cured sun-dried tomatoes
• 1/2 cup parsley leaves
• 2 medium carrots, thinly sliced
• 2 medium firm, ripe tomatoes, diced
• 2 tablespoons white wine vinegar or
• white balsamic vinegar
• Salt and freshly ground pepper to taste

Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.

In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped.

In a serving bowl, combine the red pepper and artichoke mixture with the linguine in a serving container and toss. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again.

Spring Pasta Salad with Asparagus and Fresh Peas

Serves: 4 to 6

I especially like this made with orecchiette (“little ears”), a small, delicate pasta. Use very slender asparagus and you won’t need to scrape the stalks.

• 8 ounces orecchiette, tri-color rotini, or gemelli
• 8 ounces slender asparagus
• 1 cup shelled fresh peas, lightly steamed
• One 15-ounce can artichoke hearts, drained and quartered
• 1 large carrot, peeled and thinly sliced
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh parsley
• 2 tablespoons extra-virgin olive oil
• Juice of 1 large lemon
• Salt and freshly ground black pepper, to taste

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears, and cut them into approximately 1l/2-inch lengths. Steam in a large saucepan with a small amount of water until bright green and tender-crisp, then drain and rinse until cool.

Combine the cooked pasta, asparagus, and peas with the remaining ingredients in a large serving bowl. Toss gently but thoroughly. Cover and refrigerate until needed, or serve at once.

Pasta Salad with Chickpeas, Artichoke Hearts, and Olives

Serves: 4 to 6

The ingredients give for this delectable salad can be easily doubled to make it party-sized.

• 8 ounces fusilli, rotini, or other short pasta shape
• 1 cup canned chickpeas, drained and rinsed
• One 6-ounce jar marinated artichoke hearts, chopped, with liquid
• 1/2 cup chopped and pitted black olives, preferably cured
• 1 medium red bell pepper, cut into short, narrow strips
• 1 large carrot, peeled and thinly sliced
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon extra-virgin olive oil, or more to taste
• 2 tablespoons white balsamic or white wine vinegar, or more to taste
• Salt and freshly ground black pepper, to taste

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.

Meanwhile, combine the chickpeas, artichoke hearts and liquid, olives, red pepper, carrot, and parsley in a large serving bowl. Add the pasta and toss together. Add the oil and vinegar, then season to taste with salt and pepper, and toss again. Cover and refrigerate until needed, or serve at once.

Cold Farfalle with White Bean, Corn, and Olives

Serves: 4 to 6

Thanks to my friend Wendy Lipstein for this inspiration.

• 8 to 10 ounces farfalle (bowtie pasta)
• 2 cups cooked cannellini or navy beans (about 2/3 cup dried), or
• One 16-ounce can, drained and rinsed
• 2 cups cooked corn kernels, preferably fresh (from 3 large ears)
• 1/2 cup sliced black olives
• 2 cups finely diced firm, ripe tomatoes
• 2 to 3 scallions, sliced
• Chopped fresh basil and oregano leaves, as desired, or
• 1/2 teaspoon dried basil and 1/2 teaspoon oregano
• Salt and freshly ground black pepper, to taste

Dressing:

• 1/4 cup white balsamic or white wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons apple juice or apple cider
• 1 teaspoon spicy brown mustard

Combine the dressing ingredients in a small bowl, and stir together. Set aside.

Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well. Cover and refrigerate until needed, or serve at once.

Southwestern Rotelle Salad with Avocado, Corn, and Peppers

Serves: 4 to 6

• 8 ounces rotelle (wheels) or other short pasta shape
• 1 medium green bell pepper, cut into narrow 2-inch strips
• 1 medium red bell pepper, cut to match the green pepper
• 11/2 cups cooked fresh or frozen corn kernels
• 1 large avocado, pitted, peeled, and diced
• Juice of 1 lime
• 2 medium firm, ripe tomatoes, finely diced
• 2 tablespoons extra-virgin olive oil
• 1 to 2 tablespoons white wine vinegar, to taste
• 2 to 3 tablespoons minced fresh cilantro
• 1 to 2 scallions, thinly sliced
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste

Cook the pasta in plenty of simmering water until al dente. Drain and rinse under cool water, then drain well again.

Meanwhile, combine the bell peppers and corn in a large serving bowl. Toss the avocado with the lime juice. Combine the pasta and avocado in a large serving bowl along with the remaining ingredients. Toss gently but thoroughly and serve.

Variation: For a heartier salad, add 1 1/2 to 2 cups cooked or canned pinto or kidney beans.