Who doesn’t like pasta; I love them. They are cheesey and yummy. But since summers are here in full swing I thought to post my very own cold pasta salad recipe. It’s pretty quick and easy recipe. I usually make double the quantity so that I can enjoy leftovers but even that gets over.?
Cold Pasta Salad is your perfect salad for summery days. Minimal cook, make ahead meal.
I also have used leftover chicken from my dinner last night. The sauce used is a basic wholewheat sauce (read recipe). This recipe can be arranged in a oven proof dish and baked as well but I like to eat it cold. Just gather whatever veggies you find in your fridge and get chopping.
Directions to make Cold Pasta Salad-
Ingredients:
1 cup shredded leftover chicken(vegetarians can use any other source of protein you like or skip) or just toss in some boiled eggs
1 &1/2 cup of finely chopped veggies (I have used cabbage, capsicum, bell peppers, carrot, cucumbers, baby tomatos)
I used my mini chopper.linking it below.
3 cups pasta
Salt & Pepper to taste
1 &1/2 cup white sauce (read recipe)
**Read about other options for sauce in notes for recipe in the end
Method:
Boil the pasta as per instructions. It should be fully cooked (not al-dente). Let it cool down.(very important, can’t make salad untill it’s completely cooled down)
Now mix this with the white sauce and veggies.
Except for baby tomatoes everything is finely chopped.
Check seasoning. You could also add Italian seasoning or oregano seasoning as per your taste.
Chill for at least an hour before serving.
Ps.
You can make this salad ahead of time for a dinner party.
Enjoy!!
**Note
If you don’t want to make white sauce or don’t have time for it just use plain mayo or a flavored combination. These days even white sauce is available in stores so you can use that also.
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