Throughout the 8 weeks of the noodle passport series, we will be learning about different types of noodles throughout the world, and recipes to make with them! Chef Sarah is showing us how to make American pasta salad this week. One version of the salad will be made with whole wheat pasta, and the other is made with zucchini noodles for a healthy, gluten-free version. Inside the salad is a variety of colorful vegetables and mozzarella. The dressing is a quick and easy vinaigrette made with garlic, olive oil, red wine vinegar, lemon juice, and oregano. Feel free to make this your own and add any of your favorite veggies!
Pasta Salad
Servings 6 to 8 (per noodle recipe)
Cooking Equipment Needed:
2 pots
Spiralizer or peeler
Measuring cups
Knives
Whisk
Ice (to cool noodles)
Large bowl
Ingredients:
For the pasta:
16 oz regular pasta noodles
16 oz gluten-free pasta noodles
5 medium zucchini, spiralized
For the salad (per noodle recipe):
Red onion, ½ diced
Cherry tomatoes, 16oz, diced
Cucumber, 1 diced
½ cup pitted olives, halved
¼ cup fresh dill, chopped
For the dressing (per noodle recipe):
Olive oil, ½ cup
Red wine vinegar, ⅓ cup
Lemon juice, ¼ cup
Dried or fresh oregano, 2 tsp
Garlic, 1 glove, minced
Salt and pepper
Optional: fresh mozzarella balls or feta
Preparation:
- Cook the pasta according to instructions on package: bring salted water to a boil in a large pot over medium-high heat. Add noodles and cook until al dente (according to the instructions on the box)
- While the noodles are cooking, prepare an ice bath in a large bowl
- Once the noodles are cooked, drain and rinse under cold water. Soak colander in an ice bath and set aside for 5 minutes to cool.
- Prepare the dressing: in a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Italian seasonings, garlic, salt, and pepper
- Chop red onion, tomatoes, cucumber, olives, and dill
- In a large bowl, combine noodles and dressing. Add tomatoes, cucumber, olives, and dill. Toss to combine all ingredients.
