Recipe: Summertime Pasta Salad

with what you got in the fridge

this post

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I’m excited to share my latest take on pasta salad. This summertime pasta salad is a simple and easy pasta salad that can be changed up to what you have on hand, making it a recipe for “Whatcha’ got in Your Fridge/Pantry”. This summertime pasta salad was created to go with our BLTs. My eldest is not a pasta salad fan and even she ate this one (even the next day for lunch). This one can be changed a million ways, you can change the type of pasta, the meat, and the veggies. this is just what I wanted to use because I have leftover ham and broccoli.

The best part of this summertime pasta salad is you can change it up to your liking. Want less dill? Go for it! Don’t want the broccoli? Put different veg in! Cauliflower is a nice change, maybe leeks, or some tomatoes or corn if you have any you need to use up. Don’t like ham? Use chicken, or steak, or go totally vegetarian and use tofu, or take the meat out completely and replace it with feta!

A quick note when making this pasta…

If you feel that it might be dry after you take it out of the fridge (which might happen after adding the parmesan) just add a mixture of 1/4 cup mayo and 1/4 cup milk, and toss, (salt might need to be added as well) and DONE!

Drying can happen as it sits because the pasta and parmesan cheese will take in some of the liquid.

ENJOY and Share! 

Let me know what you thought! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Looking for More Salad ideas?

• Asian Cucumber Salad
• Marinated Cherry Tomato and Mozzarella Salad
• Mexican Street Corn Pasta Salad
• Simple and Versatile Coleslaw

Summertime Pasta Salad

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• Total Time: 1 hour 25 minutes
• Yield: 6 people 1x

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Description

A simple and easy pasta salad that can be changed up to what you have on hand, making it a recipe for “Whatcha’ got in Your Fridge/Pantry”

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Ingredients

Units USM Scale 1x2x3x

• 3/4 cup elbow macaroni (uncooked )
• 1/2 cup broccoli (finely chopped )
• 1/2 cup ham (diced)
• 1/2 small bell pepper (any color.)
• 1/2 small-medium carrot
• 1/2 tsp dill (optional)
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 cup sour cream
• 3/4 cup mayonnaise
• 1/2 cup grated Parmesan
• 8 oz Colby Jack Cheese (cubed)
• 1/2 cup milk
• 1/4 cup pasta water
• kosher salt (to taste)
• black pepper (to taste)

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Instructions

1. Cook pasta according to instructions for al dente
2. While that’s happening, in a large bowl whisk together milk, mayonnaise, sour cream, garlic & onion powder, and dill together. Salt and pepper to taste.
3. Next, using a spider strainer or slotted spoon, put the pasta into the dressing (with some pasta water included)
4. Add 1-2 more tablespoons of water. don’t worry if it looks watery, this is will go away once you had the parmesan.
5. Add carrot, bell pepper, ham, broccoli, both kinds of cheese, and pasta and fold all together until completely combined
6. Salt and pepper again if needed.
7. Let sit in the fridge for at least 1 hour and serve.

Notes

If you feel that it might be dry after you take it out of the fridge (which might happen after adding the parmesan) just add a mixture of 1/4 cup mayo and 1/4 cup milk, and toss, (salt might need to be added as well) and possibly a little more salt. DONE!
Drying can happen as it sits because the pasta and parmesan cheese will take in some of the liquid.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad, Side Dish, Sides
• Cuisine: American

Nutrition

• Calories: 522
• Sugar: 3
• Sodium: 709
• Fat: 42
• Saturated Fat: 15
• Carbohydrates: 18
• Fiber: 1
• Protein: 18
• Cholesterol: 76

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