Pasta Salad Recipe – My Blog

Pasta Salad Recipe

Pasta-Salad-with-Italian-Dressing-768x1152

This pasta salad recipe is bursting with flavor thanks to homemade dressing and roasted tomatoes. It is a delicious, make-ahead BBQ side dish full of fresh veggies, pepperoni and fresh mozzarella cheese. It’s always the hit of the party, and a must make for any summer gathering. It’s my go-to whenever we’re pulling out the grill to feed a crowd (also try lemon pasta salad and caprese pastas salad)

This pasta salad recipe is full of fresh summer veggies, features roasted baby tomatoes, and is tossed with a homemade dressing that is out of this world! Plus, you can prepare it in advance to make entertaining a breeze.

I'm Souhlia

Nice to meet you

I’m a former 4th-grade teacher, now a full-time blogger. My husband Soud and I live in Melbourne, Australia. My favorite things include my camera, lake days, and dark chocolate.

Follow Us

Sign Up and Get a Free e-Cookbook with our top 25 recipes.

Pasta-Salad-with-Italian-Dressing-768x1152

Pasta Salad Recipe

Preparation Time: 55 Miinitues

Yield: 4 Servings

Yield: Is there anything better than coming home from a long day and sitting down to a bowl of comforting pasta? Or knowing you need to feed the family quickly and you can throw together something quickly that they'll all like? Servings

Yield:

1/2 cup canola oil
2 large cloves garlic, peeled
1/3 cup low-sodium soy sauce
1/4 cup white distilled vinegar
2 tablespoons water
2 tablespoons honey
2 tablespoons sesame oil
1 tablespoon lemongrass or ginger paste
a couple of BIG squeezes of lime juice (to taste)
1/4 cup peanut butter

Servings

Instructions

Yield:

Instructions

PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
VEGGIES: Prep all your veggies and toss together in a bowl.
CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)

Servings

Nutrition Facts

Serves: 4

Calories Per Serving: 250

Total Fat

35.5

46% (Percentage of Allowance)

Sodium

626

27% (Percentage of Allowance)

Dietary Fiber

6.2

22% (Percentage of Allowance)