My sister and I used to sneak Hellman’s mayo and lettuce sandwiches when we were kids… ahh, a little salt, a little pepper, on some good bread, it was the best. I cannot deny loving me some Hellman’s (and no other brands, quite emphatically).
BUT… there is just something about mayonnaise during the Summer… I can’t do it.
Maybe it’s the vision of potato salad sweltering in the heat during a picnic that throws me off. Or a macaroni salad, gone completely limp as the elbows swim around the mayo pool at the bottom of the bowl.
Forget what your usual potato salad tastes like…. this is a whole new approach!
Pasta salad is a summertime staple. It’s quick to make, universally enjoyed, and affordable. The only downside to the usual pasta salad? Gobs of mayo, and overcooked pasta.
You’re not going to find either of those things in this recipe!
This salad uses extra virgin olive oil and lemon juice; the juice from the fresh tomatoes also adds moisture. And for the pasta, I tend to use only Barilla brand. I think they are the best commercial brand out there, and you can choose from traditional, whole wheat or mixed.
The real star of this dish, though, is the produce. You can add a huge burst of flavor, color and nutrition with the creative use of veggies of all kinds. In this particular version, I used what I had on hand, but the variations are endless. Read the rest of this entry