Ingredients with Measurements:
- 1 pound of pasta (any shape)
- 1 cup of mayonnaise
- 1/4 cup of red wine vinegar
- 1/4 cup of olive oil
- 2 tablespoons of Dijon mustard
- 1 tablespoon of honey
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- 1/2 cup of red onion, diced
- 1/2 cup of black olives, sliced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and rinse with cold water.
2. In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper.
3. Add the cooked and cooled pasta, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley to the mixing bowl.
4. Toss everything together until the pasta and vegetables are coated in the dressing.
5. Cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Total time: 45 minutes (including refrigeration time)
5. Temperature:
No temperature needed.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 600mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 6g
Protein: 9g
Substitutions for ingredients:
- You can use any type of pasta you prefer.
- You can use any type of vinegar you prefer.
- You can use any type of cheese you prefer.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add roasted vegetables like zucchini, eggplant, or bell peppers.
- Use different herbs like basil or mint instead of parsley.
- Add some heat with red pepper flakes or hot sauce.
Tips and tricks:
- Rinse the pasta with cold water after cooking to stop the cooking process and prevent it from becoming mushy.
- Make the dressing ahead of time and keep it in the fridge until ready to use.
- Don't overcook the pasta, it should be al dente.
- Add the feta cheese and parsley just before serving to prevent them from wilting.
Storage instructions:
Store any leftover pasta salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
You can eat this pasta salad cold or at room temperature. If you prefer it warm, you can microwave it for a few seconds or heat it up in a pan on the stove.
Presentation ideas:
Serve the pasta salad in a large bowl or on a platter. You can garnish it with some extra feta cheese and parsley.
Garnishes:
Extra feta cheese and parsley.
Pairings:
This pasta salad goes well with grilled meats, seafood, or vegetables.
Suggested side dishes:
- Garlic bread
- Grilled vegetables
- Green salad
Troubleshooting advice:
- If the pasta salad seems too dry, add a little more olive oil or mayonnaise.
- If the pasta salad seems too wet, add a little more pasta or drain some of the excess liquid.
Food safety advice:
Make sure to keep the pasta salad refrigerated until ready to serve. Don't leave it out at room temperature for more than 2 hours.
Food history:
Pasta salad with mayonnaise is a popular dish in the United States, especially during the summer months. It's a versatile dish that can be customized with different ingredients and dressings.
Flavor profiles:
This pasta salad is creamy, tangy, and slightly sweet. The feta cheese adds a salty and tangy flavor, while the honey and red wine vinegar add a touch of sweetness.
Serving suggestions:
Serve this pasta salad as a side dish at a barbecue, picnic, or potluck. It's also great for meal prep or as a light lunch.
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