If you’re thinking pasta salads are so last season, think again. With the Holiday season coming up (Thanksgiving, Christmas, New Years), I’ve often found that in all the excitement, the main dishes are not the biggest deal. The side dishes that outnumber the main event are what make the evening a true culinary fiesta. I assure you, people will ask you for this pasta salad recipe. It’ll be a sensation!
(In other words) If you screw up the turkey, you’ve gotta save face by having incredible sides for every taste! Oh, and don’t forget – gluten-free pasta makes it easy to enjoy this pasta salad, gluten-free! I’ve been posting a lot of vegan recipes recently. It’s not because I’m adopting a Vegan lifestyle, but because I think it’s a really nice change of pace. You can enjoy vegan food even if you aren’t one!
Note: If your family is notoriously carnivorous, add in crumbled smoked bacon to the salad! Trust me, it’ll be a welcome addition to meat lovers.
The dressing: we need to take a second to talk about this incredible dressing. It is my go-to dressing for not just pasta salad, but any salad. It’s easy, healthy, natural, and a little goes a long way. The combination of olive oil, freshly-squeezed lemon, and salt and pepper doesn’t sound like much – but when whisked together, the light lemony dressing coats and clings to each part of the salad and makes it the perfect pairing.
Things you can do with the Leftovers
Pack it up for school and work lunches in Tupperware; it needs no reheating and it best eaten cold/room temperature.
Turn it into a baked ziti by adding delicious marinara sauce, a little bit of cheese, and baking it in the oven at 375 degrees for 15 minutes.
Add roasted chickpeas or grilled chicken strips to the salad to make a more substantial lunch.
Note: This recipe serves 6, but it can be doubled very easily!
A delicious cold pasta salad that is perfect for your Thanksgiving table!
- 1 pound (1 box) of bow tie pasta, cooked according to box instructions
- 1 English cucumber, diced
- 1/4 red onion, finely diced
- 7 mini sweet peppers, finely diced
- 1/2 cup olive oil
- juice of 2 lemons
- 1 1/2 teaspoons salt
- 1 teaspoon ground pepper
- In a small bowl, whisk together all the ingredients for the dressing and set aside.
- In a large bowl, add all the salad ingredients. Drizzle in the dressing and toss together until all the salad ingredients are evenly coated.